A creamy potato salad that stays fresh and light. Yogurt brings gentle tang while scallions and celery cut through the tender potatoes with crunch and freshness. Familiar and generous, without the heavy mayonnaise coating that can drown everything else.
Peel the potatoes and cut them into even, medium-sized cubes. Place them in a pot with the water and most of the salt; bring to a boil and cook for 10 to 12 minutes, until a knife slides in easily but the cubes still hold their edges without falling apart.
While the potatoes cook, finely chop the celery and scallions. In a bowl, mix the plain yogurt, mayonnaise,
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Drain the potatoes and let them steam off in the colander for 5 minutes, until the surface looks dry and the potatoes are warm rather than steaming hot. Transfer them to the dressing, add the celery and scallions, and fold gently just until everything is coated without breaking up the cubes.
Taste and serve once the salad is cool or just slightly warm. The right result is tender potatoes that still hold together, dressing that clings without pooling, and little bursts of crunch from celery and scallions. Done! Properly creamy, while still unmistakably a salad. 🧡
