Photo by Kate Andersen
This is one of my favorite comfort meals. The potato salad recipe is from my grandmother on my mother's side.
Time: Somewhere around 30-35 minutes
Makes about 4 servings (easy to increase or decrease as necessary)
• 4 medium potatoes
• 2-3 stalks of celery
• 1 bunch of scallions
• 1 large green bell pepper
• 3 cloves of garlic
• Mayonnaise and/or Greek yogurt to taste
• Celery seed
Peel and dice the potatoes into small cubes--something like half an inch, but the size is less important than personal preferences--and put in boiling water, for about 5 minutes.
While the potato cubes are boiling, dice the celery and pepper, slice the scallions (you can use the green and white parts), and mince the garlic.
By the time you're done preparing the vegetables, the potatoes should be nearly done. They should be soft and easy to chew, but not so cooked that they fall apart or squish easily (or else instead of potato salad you'd have mashed potatoes with mayonnaise and vegetables). Set the cubes in a colander and drain for a bit, just to remove some of the water.
When the potatoes have cooled off some and are slightly drier, mix into a large bowl with all the vegetables, and then add the mayo and yogurt to taste (more yogurt to mayo obviously being the healthier option, though with somewhat less of the salty/smooth texture that the mayo provides).