All hail! My mother IS the queen of potato salads and this is one she made for us last week. You get crunch from the radish, bursts of sweetness from the corn and a delicate sweetness and creaminess from the cooked shallots. Not to mention, it’s low fat! I think I may have been her inspiration for that!
Serves 6 – 8
4 Large new Potatoes, boiled (cooled), peeled and cubed
½ tbsp (salted) butter
1 Large shallot, diced
1 Cup Greek Yogurt
¼ Cup light mayonnaise
Juice of ½ lemon
1 tsp salt, plus more
½ tsp white pepper, plus more
3 Radishes, sliced
Kernels of one cooked medium corn on the cob (or one cup frozen)
A large handful of fresh parsley, chopped (about a ¼ cup)
A small handful of fresh dill, chopped (about a tbsp)
Heat a small pan over medium-high heat and add the butter. Add the shallots to the pan once the butter has melted; season with salt and pepper.
Sauté for 5-7 minutes, until the shallots are softened and slightly charred.
In a large bowl, whisk together the yogurt, mayonnaise and lemon juice and season with the 1 tsp of salt and ½ tsp of pepper; mix well.
Mix in the potatoes, shallots, radishes, corn, parsley and dill.
Taste and adjust seasoning.
Either serve immediately or cover and refrigerate until you’re ready to dig in 🙂
- There is about a cup of corn per medium sized cob on the corn.
- If you’re using frozen corn, still frozen is fine.
- Go with black pepper if that’s all you have on hand.