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
Ingredients:

• 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

Directions:
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.