A creamy, fresh, home-style potato salad. Firm potatoes are coated in a smooth cream cheese and yogurt dressing, with scallions and celery adding crunch and freshness. Satisfying without feeling heavy, and remarkably easy to finish once it reaches the table.
Peel the potatoes and cut them into even medium cubes. Place them in a pot with the cold water and most of the salt; bring to a gentle boil and cook for 12 to 15 minutes, until a knife slides in with little resistance but the cubes remain whole and firm around the edges.
While the potatoes cook, thinly slice the celery and chop the scallions, reserving a small amount of the green tops for finishing. In a bowl, whisk the cream cheese
Turn what you find into an experience you can actually bring to your kitchen.
Drain the potatoes thoroughly and spread them out for 5 minutes, until they stop releasing strong steam and the surface looks dry. Add them to the bowl while still slightly warm and fold gently with broad motions, just until every cube is coated without breaking apart. Finish with the reserved scallions and serve cool or at room temperature: the dressing should cling while the potatoes keep their shape and bite. And that's it—potato salad, not mashed potatoes in disguise. 😌
