CRYSTAL’S MAY-I-HAVE-MORE-MAYO

CRYSTAL’S MAY-I-HAVE-MORE-MAYO

Ingredients:
3 pounds red potatoes
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup mayonnaise
½ cup Greek yogurt
3 tablespoons rice vinegar
3 green onions, green parts only, thinly sliced
3 celery ribs, chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil
3 tablespoons chopped fresh dill
2 teaspoons finely grated lemon zest
1 Put the potatoes in a large pot of heavily salted water. Bring to a boil, reduce

Directions:
the heat to medium-low, and simmer until the potatoes are tender, about 17
minutes. Drain and let cool.
2 Cut potatoes into ¾-inch pieces, put them in a large bowl, and season with the
salt and pepper. In a separate bowl, combine the mayonnaise, yogurt, and
vinegar, and pour the mixture over the potatoes. Add the green onions, celery,
parsley, basil, dill, and lemon zest, and toss well. Cover and refrigerate overnight
before serving (if you can wait that long). The salad will keep in the refrigerator
for up to 5 days.
COMMUNITY-BUILDING
Warm Bacon Spinach Salad
Hargill—the town where Sandy grew up—is not large by any means. There is a single
community building in town where folks hold family reunions, the annual Hargill
cook-off, and many wedding celebrations. At the center of most events is a potluck
dinner, and this salad is a community staple and almost always makes an appearance.
This salad simply bursts with flavor, most notably from the bacon, as well as the great
balance of the sweet sautéed onions and tangy vinegar. Delish! Serves 8