With all the sunshine we’ve had here in Seattle these last few days, I’ve caught myself leaning in to summer and looking forward to the season more than I have in years past. July and August usually find me in front of a fan with a glass of ice water, waiting not so patiently for the day when autumn might relieve my misery, so it’s quite out of the ordinary for me to be thinking such happy thoughts about the upcoming transition.
I can’t help myself; scents of strawberries and sunscreen are filling my head as I anticipate the blessings of barbecues, hikes, and evenings that seem to stretch on for days. The rising temperatures will be a challenge to be sure, but I’m hoping this year I won’t mind as much. Now that Eowyn is a bit older, I have a feeling we’ll experience our fair share of splash parks and sprinklers in our quest to beat the heat.
Grilled bratwurst is a summer favorite in our house, and no doubt we’ll be eating lots of it this year, likely accompanied by this tangy potato salad. I recently ordered something similar at Delicatus, a simple yet sophisticated deli in Seattle’s Pioneer Square, and the taste was so striking that I knew I had to try making my own version. In this recipe, garlic and whole grain mustard steal the show, creating a dramatic flavor that is balanced by the addition of Greek yogurt and cider vinegar. Red potatoes and bright green scallions round it out and provide a touch of color and texture.
- 3 1/2 pounds red potatoes, skin on
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup whole grain mustard
- 3 tablespoons apple cider vinegar
- 2-3 gloves fresh garlic, finely grated
- 1/3 cup thinly sliced scallions
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Rinse potatoes thoroughly under cold water and cut into ¾ inch cubes (3 pounds of potatoes should yield about 7 cups). Submerge the potato pieces in a pot of cold, salted water and heat over medium high heat until boiling. Reduce the heat to medium and simmer for about 7 minutes until the potatoes are fork tender. Drain the potatoes in a colander in the sink and let cool.
- Assemble the dressing by whisking together the Greek yogurt, mayonnaise, whole grain mustard, apple cider vinegar, grated garlic, sliced scallions, salt, and pepper until smooth. Taste and adjust the seasonings to suit your preference.
- Transfer the drained potatoes to a large mixing bowl, pour the dressing on top, and toss gently until the potato pieces are evenly coated. Garnish with sliced scallions and chill in the refrigerator until you are ready to serve.
Inspired by Delicatus.
Tips and Tidbits
- Traditional potato salad recipes typically call for boiling the potatoes whole and cutting them only after they have cooked and cooled, thereby ensuring a firmer texture. While I certainly don’t care for overcooked potatoes, I do prefer them more on the soft side, which is why I opt to cut first and cook second.
- Though they are quite similar in appearance, whole grain mustard and stone ground mustard are not identical products. You can choose to use stone ground in this recipe instead of the whole grain variety, but be mindful of its more intense flavor. To make this substitution, I recommend starting with only 2 tablespoons of stone ground mustard and adding more to taste.
- The garlic adds a nice kick, particularly if you add all 3 cloves, but another way to crank things up is by adding horseradish. Again, this is potent stuff, so add just a little bit at a time until you reach the desired strength.
- The components of this dish have been kept simple in order to let the dressing shine, but feel free to throw in some chopped celery if you want to incorporate an element of crunch.