If Yan Could Cook. . .

Dill & Yogurt Potato Salad

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The boy sitting next to me at the bus stop today had the kind of lanky frame and ambiguous face that could have been fifteen or thirty. Yet he had the sincere, oblivious beauty of a child: not the genetic luck and coif that aids our grown-up hunt for a mate, but just plain newness. The world had yet to rub off his shiny finish. We smiled at each other and said some things, and I thought, “You must be very young.” His bus arrived first and he saluted me through the window, earnest as a boy scout.

Children are like potato salad: at once too intense and too wholesome. This is why they pair so well with hot dogs. They need to be mellowed out by cynicism and flavourless pleasure.

It was hot today and I am suffering from a massive caffeine-withdrawal headache, so I just ate cold potato salad for lunch, balancing it on my stomach in a cushy chair in the living room. I boiled the potatoes right when I woke up, drained them, rinsed them in cold water, and then stuck them in the fridge to forget for a few hours. They say if you cut your potatoes before boiling, you’ll end up with a mushy salad that comes apart. I’ve found, though, that as long as you stop the cooking at the right time, your potatoes should hold their own and be soft all the way through.

Plain yogurt, finely chopped green onions and celery, iceberg lettuce, lemon juice, a spot or two of dijon, salt, pepper, and sprinkling of sugar, all mixed together in a bowl. It’s more than the actual temperature that makes it seem cold. Something about iceberg and celery and raw onion, their bursty sharpness. The yogurt also does a good job of making it creamy without the weight of mayo. Sprinkle with dill (I have a bulb of fennel in my fridge still awaiting judgment) just before serving.

I don’t know how photogenic this very blob-shaped dish will turn out to be.

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Written by skimfu

August 16, 2008 at 4:32 pm

Posted in Salad, Vegetarian

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