All of the sudden soccer season, the warm weather and the official opening of the patio (which basically entails cleaning the surface of the table out there) has me thinking about Potato Salad more often than is probably healthy. I’m always looking for ways to make a good one and since I’m also always looking through Jamie Oliver cookbooks, it’s no surprise that once I stumbled upon this recipe I had to make it immediately. It calls for yogurt instead of mayo which not only makes it slightly healthier (only slightly since it calls for whole milk yogurt) it also gives it such a nice tang. The trick — as with all potato salads — is to do the tossing as soon as the potatoes are out of the cooking water. The hotter they are, the better they will absorb all the delicious add-ins.
Jamie Oliver’s Potato Salad (slightly adapted)
Bring a pan of salted water to a boil. Peel about a pound of baby potatoes and chop any larger ones in half leaving smaller ones whole. Boil potatoes about 10 to 15 minutes until cooked through.
While potatoes cook, whisk together 4 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 cup whole milk plain yogurt. Add the potatoes, toss, and top with cooked bacon crumbles and snipped chives.