Have y’all been on the internet as much as I have lately? I’ve been crazy super super busy the last few weeks (I’m sure you can all relate) but among the many things I’ve been working on I’ve managed to reorganize my boards on Pinterest and watch an entire season of Friends. Was anyone else’s heart totally broken by those reunion rumors? Granted, they came off pretty fake and unbelievable from the beginning, but I think every true fan still allowed him- or herself a moment or two of hope, followed by the inevitable heartbreak *sigh*.
Fortunately, I have a giant stack of books waiting for me (have you all ordered your copies of Cooked yet? Because Michael Pollan is totally awesome) that will get me away from my computer for awhile. But man! Busy, busy, busy.
During busy months like these have been, I love to spend a Saturday or Sunday afternoon cooking up food that I can eat for the rest of the week. This potato salad is particularly great, because it’s not only lighter than your traditional mayonnaise-and-sour-cream combo, it’s packed with protein from the greek yogurt – a very necessary thing when you’re sleep-deprived and out of time to do anything at all.
I like to make a big batch and divvy it up into small containers, then pull one out of the fridge to go with some turkey sandwiches for a quick and easy lunch. I try to bring lunch to work for me and Kyle every day, but getting up extra early to prep and package food is sooo un-fun. Plus, I love sleep and hate mornings. So it’s not like I’m jumping up to greet the world in the A.M. Getting out of bed, putting on pants, and occasionally swiping on some mascara is pretty much all I can handle. Thankfully, one afternoon of food prep can keep me covered for a whole week of lunches if I plan my time right. Some of my other cook-Saturday, eat-all-week favorites include these crabcakes (chill the formed patties and cook them whenever you want to eat!), broccoli or potato soups, corn salsa (eaten as a salad) and bolognese (it’s great reheated). If you want to prep once and eat all week, this potato salad is a great dish to start with.
- 2 pounds red potatoes, diced
- 1 tsp. dijon mustard
- 1 cup plain greek yogurt
- salt and pepper to taste
- 2 teaspoons chopped dill
- Place the diced potatoes in a medium stockpot and cover them with cold water. Throw in a teaspoon of salt and bring potatoes to a boil. Cook for about 20 minutes or until potatoes are easily pierced with a fork.
- Drain potatoes and return them to the stockpot. Let cool for a bit – 15 minutes is usually good.
- When the potatoes have cooled, add dijon, greek yogurt, salt, pepper, and chopped dill to potatoes and mix well. The amount of dill, like the salt and pepper, is really a matter of personal preference – add as much or as little as you’d like until it tastes right!
- Store potato salad in the fridge until you’re ready to serve.