July is a big month around here. We have July 4th, we (usually) go on vacation, we start getting ready for school to begin in early August, my mom’s birthday, and my oldest’s birthday. And let me tell you what. We do birthdays big around here. Actually, we do BIRTHWEEKS, that sometimes turn into BIRTHMONTHS. And then August comes and I’m not sure what I look forward to most, my birthday or the first day of school. The best is when they fall on the same day!
So July 4th is really what kicks all this off. In past years, June was filled with summer preschool programs, camps and VBS, so the real relaxing and celebrating of summer offically starts in July for us. Even though we have been home this June, we still have plans to make July as big as possible!
So to get us started I’m compiling some of my greatest summer recipes! And of course I have a new one for you. If you are having a social distancing yard gathering, or maybe just a small family celebration, this potato salad is perfect! It is a classic, with a bit of a twist to make it feel…dare I say fancier? Oh, and when I tested the recipe I didn’t actually have enough potatoes, so I added turnips and it is DELISH! So not only is it lower fat due to the Greek yogurt, but lower carb thanks to the added veggies. If that is important to you. If not, that’s cool. It tastes great! You should eat it!
Potato+ Salad
Ingredients
- 3 red potatoes chopped into bite sized pieces
- 2 turnips chopped into bite-sized pieces
- 1/2 onion diced
- 2 stalks celery finely diced
- 1/2 cup plain Greek yogurt
- 1 tbsp mayo
- 3 tbsp stone ground mustard
- pickle juice for marinating the onions, and extra flavor
- salt to taste
- 2 tbsp chopped parsley maybe a small handful?
- 2 hard boiled eggs halved and slived
Instructions
Marinade the onions
- Cover chopped onions in pickle juice. Let sit on the counter while everything else is being prepared, or let it sit in the fridge over night
Potatoes + Turnips
- Add potatoes and turnips to a medium pot and cover with cold water. Add a generous pinch of salt. Bring to a boil. Once it has come up to a boil, turn the heat off and cover. Let everything sit in the warm water until fork tender.
- Drain and set in a large bowl to cool
Make the dressing
- Whisk together yogurt, mayo, and mustard into a medium bowl.
- Drain marinated onions, reserving the juice, and add to the dressing.
Potato+ Salad Time!
- Once the potatoes+turnips are cool, use a potato masher or fork and slightly mash everything together. You still want it to be mostly chunky!
- Add celery and dressing to the bowl. Fold everything together with a spatula or spoon.
- Fold in eggs and parsley.
- Taste and see if you need more pickle juice and add from the reserved onion marinade. If you feel like it is pickley enough, but needs more salt, just add salt to taste!
