Thank God it is BBQ Season! To be honest, I like the sides during BBQ season more than the burgers, steaks, and ribs. There is something about a heaping scoop of potato salad that just does it for me. There are so many different variations that I like. There are times where a mayo based potato salad hits the spot. Sometimes I like a lighter, brighter lemon vinaigrette potato salad. Well folks, I have combines the best of both worlds. And with less calories. BBQ enthusiasts rejoice!
My family has put me in charge of making this potato salad for basically every summer get together. It is really light and fresh and it is just what you need to go with that juicy burger. I prefer to use baby red bliss potatoes for my potato salad simply because it requires much less chopping. If you use huge Idaho potatoes, you will have alot more chopping to do. With the mini red bliss potatoes, not only do you not have to peel them, you only have to cut them in half to cook.Whatever, I'm lazy.
The trick to this potato salad is after the potatoes are boiled, drain and toss them in the lemon vinaigrette so they soak up all of the lemony goodness! You can totally leave the salad at that. It is delicious. I decided to appease all those mayo lovers out there by adding Greek yogurt for a creamy consistency. Wow. You will love this. Trust me.Did I mention this is healthy?I know. You can thank me later.
Lemony Potato Salad
1 small bag baby potatoes
Juice and zest of 2 lemons
2 scallions, chopped
2 ribs of celery, chopped
3 tablespoons of olive oil
1 small red onion, chopped
3/4 cup of 0% Greek yogurt
Salt & Pepper to taste
1 tsp celery salt
1. Wash potatoes and cut in half or depending on the size cut into more pieces.
2. Pour potatoes into salted boiling water and cook until tender ( about 12-15 minutes)
3. While potatoes are boiling make vinaigrette. Wisk olive oil and juice and zest of one lemon with celery salt and pepper in a medium sized bowl. ( add more olive oil if needed)
4. When potatoes are fork tender drain in a strainer and mix with vinaigrette coating each potato. Toss in celery, scallion, onion.
5. If you want a creamy potato salad, add 1/2 cup to 1 cup of 0% Greek yogurt and mix.
6. Let sit in a fridge for a minimum of one hour so flavors meld and get super yummy.