SUMMER SALADS
by Abby Kelly
SIMPLE DILLY YOGURT POTATO SALAD
- 5-6 small red potatoes, cut into 1" pieces
- 3 tbsp plain yogurt
- 2 tbsp (or more, to taste) each of dill, tarragon and chives
- Zest of 1 lemon
- Salt and pepper to taste
Boil potatoes until you can easily pierce them with a fork. Toss in a bowl with minced herbs, salt and pepper, and lemon zest while still warm. Let it sit for a few minutes to cool, then add yogurt. This is great in summer and much lighter than traditional potato salad recipes.
For an extra touch of fancy, crush whole peppercorns in a mortar and pestle instead of using regular ground pepper. Yum!
CUCUMBER-HONEYDEW SALAD
- 2 small cucumbers, peeled, seeded and chopped
- 1 ripe honeydew, chopped
- About 2 tbsp fresh mint (pineapple mint is especially good), minced
- Juice of 1 lime
Toss ingredients together and voila!
This salad is better after it's sat in the fridge for a while and the flavors have been allowed to mingle.
Abby Kelly enjoys making stuff. She likes to fancy herself a sort of young, urban Martha Stewart, although she has never been placed under house arrest.
She finances her gardening and cooking habits with her day job as an industrial designer.
From the Store
