Today is my nephew's 7th Birthday. I can't believe that he's already heading into the 2nd grade. It just seems like he was a tiny little baby. Time flies. Anyhoo ... my older sister is having a little get together for the family at her house tonight. I volunteered to bring a side dish. Roger and I found this really yummy-sounding recipe last night in one of our picnic cookbooks - Tangy Potato Salad. After we made it last night, we sampled it. Just the perfect amount of tang and very summery and refreshing. If you'd like to try this recipe out for yourself, please see below.
Tangy Red Potato Salad
2 pounds red potatoes
Medium vidalia onion, diced
8 oz frozen peas, thawed
2 Tbsp. cider vinegar
2 tablespoons mayo
2 tablespoons plain yogurt
1 tablespoon Dijon mustard
dill, fresh or dried
Wash and quarter red potatoes.
Boil in salted water for 15 minutes.
In the meantime, dice onions and place in bowl. Add 2 tablespoons cider vinegar and 1/4 tsp. salt.
Once potatoes are soft, drain and add to above bowl. Let sit unrefrigerated for 30 minutes.
While potatoes are cooling, whisk 2 remaining tablespoons of cider vinegar, mayo, yogurt, and mustard together. Season with pepper and dill. Cool in refrigerator.
After potato mixture has cooled for 30 minutes, mix sauce and potatoes together. Then mix thawed peas into mixture.
Chill potato salad until cooled. For best results, refrigerate overnight and serve the following day.