Potato Salad

I love a good creamy yet zesty potato salad. And that's what we had Sunday with our first barbecue of the year.

I stirred together keffir and mayonnaise for the dressing, added a little red onion, and then sprinkled over some snipped Egyptian walking onion greens for color.

It was peppy and comforting at the same time.

Here's the recipe.

Potato Salad
1 1/2 lbs potatoes
1/2 cup keffir (or plain yogurt)
1/4 cup mayonnaise
2 tsp apple cider vinegar
1 small clove garlic
1 tsp lemon juice
1/2 small red onion, sliced in thin strips
1 scallion or 1 leaf Egyptian walking onion or a couple of chives

Peel the potatoes and cut into 1-inch pieces. Put in a large pot and cover with cold water. Add some salt, bring to a boil, and simmer until the potatoes are tender, 12-15 minutes. Drain the potatoes and set aside.

Meanwhile, in a large bowl, whisk together the keffir, mayonnaise, vinegar, garlic and lemon juice. Add the warm potatoes, stir, and let rest a while, stirring occasionally. The potatoes will absorb a lot of the dressing, which is part of what makes this salad great.

When cool, stir in the red onion. Sprinkle with chopped scallion greens, onion greens or chives.

Serves 4