When you have guests over for an outdoor meal, what do you call that? Since moving to the east coast, I’ve discovered that when I ask someone over for a “barbecue”… they think I’m talking about pulled pork, hush puppies and baked beans. Growing up in California, we would have lots of “barbecues” and invite friends over to eat, drink and be merry. In North Carolina, though, I’ve learned to refer to this as a “Cook-Out”. In any case, Potato Salad is a popular dish to bring to your friendly get together and this baby-friendly version is one of my favorites!
- 2 lbs Red Potatoes, steamed or baked
- 1 cup plain Greek Yogurt
- ¼ cup Parmesan Cheese, grated
- 1 tsp Sweet Mustard
- 1 clove Garlic, minced
- ½ cup Sweet Onion, minced
- ¼ cup Carrots, minced or grated
- 2 tbsp fresh Parsley, chopped
- S + P to taste (do not add salt if preparing for an infant less than 1 year)
- To steam your Potatoes, simply cut them in similar size pieces (or leave whole if you’d like) and use your stovetop steamer (I use a metal apparatus you place in a pot with water). Fill a large pot just below the bottom of the steamer with water (or even better, chicken stock!). Bring to a boil and steam your Potatoes for 15-20 minutes, or until they pierce easily with a knife.
- To bake your Potatoes, place them in a buttered 15 x 10 inch baking pan. Bake uncovered, at 425 for 35 minutes, or until tender.
- Once the Potatoes are cooked to your preference, set them aside to cool.
- In a large bowl, combine the Greek Yogurt, Parmesan, Sweet Mustard, Garlic, Onion, Carrots. Mix well. Then add the cooled Potatoes and toss to coat. Add S + P to taste and finish with fresh Parsley.
- Some yummy add-in or substitute items include: 3-4 crumbled bacon strips, 2 chopped hard-cooked eggs, 1 minced dill pickle, 2 tbsp chopped Green Onions, 2 tbsp. Barbecue Sauce or ¼ cup French Fried Onions.