Game of Thrones week 2: LITTLE FINGERling potato salad.
This weekend the sun god’s have presented Seattle with some A-M-A-Z-I-N-G weather. Since the sun can quickly be replaced with grey skies and rain, Seattleites flood the streets, bike paths, and ship canals on days like today. Once the thermometer reaches 60 degrees, Seattlelites replace the boots for flip-flops, pull out the summer shorts and keep the flannel and polar fleece hanging in the coat closet. Somehow, after all the dreary winter weather, the sun hypnotize us into forgetting about the months of gloom. A warm, sunny day in Seattle is something magical and indescribable.
After such a beautiful day, I will be watching episode 2 of GOT with the usual crew. Since the Seattle sun has been out in full force , BBQ’s have been pre-heated and are ready for action, which means it is the perfect time to make a (BBQ side dish) sunny day staple–> good ol’ potato salad. For a healthy spin on the classic version, I have skipped the mayo and replaced it with high protein/low-fat Greek yogurt. (Don’t worry, no flavor was killed in the making of this recipe.) Try it out and let me know what you think!
I love fingerling potatoes because of their color and variety in shape and size.
For this recipe, I started by pre-heating the oven and washing/slicing all of my potatoes.
Slice the potatoes and toss them with olive oil and paprika. Place on baking sheet, making sure not to overlap the potatoes too much.
While the potatoes are cooking, start making the dressing.
Mix all dressing ingredients together and test taste. You may find that you want more olive oil, lime juice, salt, pepper, etc. Everyone’s taste preferences are different, which is why it’s so fun to cook! Tailor the recipe to fit your needs.
Once the potatoes have cooked, and slightly cooled, add them to the sauce and gently fold together.
Garnish with diced green onions or chives. Serve warm or cold.
Little Fingerling Potato Salad
- Servings: 6-8
- Time: 45 minutes
- Difficulty: easy
1-2lbs of fingerling potatoes, washed and cut into 1/4″ thick dime shapes
1-2 tsp paprika
2 Tbsp of olive oil, divided
6oz of plain greek yogurt
2-3 Tbsp of lime juice
2 tsp stone ground mustard
1 Tbsp dried oregano
1 Tbsp dried parsley
1 Tbsp dried basil
1 tsp black pepper
1 tsp salt
- Preheat oven to 350 degrees F. Line a baking sheet with foil. Toss sliced potatoes in 1 Tbsp of olive oil and paprika. Place on baking sheet in one single layer. Avoid overlapping the potatoes. (You may need to use two baking sheets if you have a lot of potatoes).
- Roast the potatoes until golden brown, approximately 20-25 minutes. Flip half way through baking.
- While the potatoes are cooking, prepare your dressing. Combine the yogurt, lime juice, mustard, oregano, parsley, basil, salt, and pepper in a bowl and mix well. Add the other 1 Tbsp of olive oil.
- Once the potatoes are cooked, let them cool for 5-10 minutes. Add to yogurt dressing and mix well. Garnish with diced green onions or chives. May be served warm or cold.