A Southern Grace: his and hers

April 15, 2016

his and hers


There are some differences in beliefs or opinions that have been known to end marriages. Opposing preferences in potato salad is, thankfully, not one of them (or at least it shouldn't ever be!).

While I like a warm, sweet-and-sour, saucy German potato salad, my husband-to-be is more keen on the creamy, mayonnaise-based version you usually see at summer picnics and potlucks. Though it's a tad more work for little ol' me, what I've started to do is boil a big pot of baby potatoes and then divide them up to make smaller batches of both kinds of potato salad.*

*Though I'm told that not everything is a race, it must be said that I almost always finish mine before he eats the last of his.

There were two lonely jicamas in the produce re-wrap bin at the grocery store, and I couldn't help but snatch them up. I've eaten Pachyrhizus erosus (awesome Latin name, amiright?) a few times but never bought or prepared them. Turns out, they're easy to handle and even easier to eat--they're savory but have the texture of a good, crisp apple. I tossed some into this potato salad for some extra crunch, and it ended up being a really good batch (though not exactly what you might call photo-friendly).

Perfect Picnic Potato Salad
(printable recipe)
Serves 4-6
  • 1-1/2 pounds baby potatoes
  • 1 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow or Dijon mustard
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried dill
  • 1/2 jicama, peeled and diced
  • 2 medium stalks celery, chopped
  • Salt, pepper, and paprika, to taste
Cover potatoes with cold water in a medium saucepan, bring to a boil, add 1 teaspoon of salt, and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Set the potatoes aside to cool completely.
Whisk together yogurt, mayonnaise, vinegar, mustard, and sugar in a small bowl.
Cut the cooled potatoes into quarters and add the dressing along with celery, jicama, and dill, stirring gently to combine.
Season with salt, pepper, and paprika, to taste.
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.


Alicia Foodycat said...

I like both kinds of potato salad, but my husband prefers the German one. Anything adding a bit of crunch is good!

Marcelle @ A Little Fish in the Kitchen said...

I love all kinds of potato salad and this one looks wonderful. Jicama is an interesting addition and I'll have to give that variation a try :0)

Angie Schneider said...

This looks very delicious though I prefer the warm mayo-free potato salad!

Marsha | Marsha's Baking Addiction said...

I love potato salad! I want this right now!

Pam said...

This is a great twist on potato salad and I'd love it. My hubby would never go for one other than the standard.

Leslie Anne Tarabella said...

You aren't going to believe this . . . I just sat down to catch my breath after making enough potato salad for thirty people for a party tomorrow! Why didn't I see this recipe first? I'd love to try your version here with yogurt, but I'll have to save it for next time. I'm up to my eyeballs with potato salad right now!

~~louise~~ said...

I'm with your hubby to be when it comes to Potato Salad Grace. However, somewhere along the line, I became addicted to Pennsylvania Dutch Potato Salad which always contains lots of hard boiled eggs. So, potato salad is no longer on my menu:(

I might give German Potato Salad a try because I think it is mayo free. I'll have to check. That said, your Potato Salad looks amazing! The yogurt is an interesting addition as is adding the jicama. I've added diced apples for sweetness and crunch so jicamas doesn't sound odd at all.

Thanks so much for sharing Grace...

P.S. I saw this at Sprinkle Bakes and immediately thought of you.


Big Rigs 'n Lil' Cookies said...

I would have never thought to add jicama to potato salad. I will have to try adding that since I am not a fan of celery. Great way for me to finally get some crunch!

lisa is cooking said...

It looks perfectly photo-friendly and delicious! Great use for jicama too.

Marjie said...

My entire household likes the creamy potato salad. I think I'll put an apple or 2 in my next batch as a surprise, along with the celery and shredded carrot. Again, you've inspired me!

Marcela N said...

WOW! What a salad! amazing idea!

Inger @ Art of Natural Living said...

I'm in the creamy camp, so I think the photos look great!

Anna said...

Wow! I love your recipes. It looks nice and delicious! ^^ I will try doing this food for my son.