New Generation Potato Salad

This potato salad swaps the usual heavy mayo dressing for a lighter combination of low-fat yogurt, buttermilk, and crumbled blue cheese. The result is tangier, sharper, and more interesting than the standard picnic version.

Red-skinned potatoes cut into half-inch pieces hold their shape better than russets, which tend to crumble and turn the salad into mush. No peeling needed. The thin red skins add color and a slight waxy texture.

Seasoning the warm potatoes with garlic salt and pepper before adding the dressing is a smart move. Warm potatoes absorb seasoning more readily than cold ones, so the flavor goes all the way through instead of sitting on the surface.

Kitchen Tips

• Don’t overcook the potatoes. They should be tender but still hold their shape when tossed. Mushy potatoes make mushy potato salad.
• Toss gently after adding the dressing. Aggressive stirring breaks the potato pieces and releases starch that turns the salad gluey.
• Chill for at least 2 hours so the dressing firms up and the flavors meld.
• Use a quality blue cheese with real flavor. Mild blue cheese disappears into the yogurt. Something with punch like Roquefort or Danish blue works well.

Variations

• Add chopped celery and fresh dill for a more traditional potato salad feel.
• Crumble crispy bacon over the top for a blue cheese and bacon potato salad.
• Swap the blue cheese for crumbled goat cheese for a milder, creamier tang.