Saturday, May 26, 2007

Smoked Oyster Potato Salad

Memorial Day Weekend is here! It's time to break out the BBQ sauce, the baked beans and the traditional (German) American potato salad. Here's a great version I made yesterday for our al fresco caregroup grill party. Sorry, but there's no picture; the last of it is currently getting consumed while writing this post. Enjoy this unusual twist on traditional potato salad--it is a smoky sweet version that everyone thoroughly enjoyed.

Smoked Oyster Potato Salad
2 lbs. Yukon Gold Potatoes, quartered
3 large eggs
4 Tbs. vinegar
1 can smoked oysters
1 cup nonfat plain yogurt
1/2 cup vegan mayonnaise
3 Tbsp. EV olive oil
2 Tbsp. mustard powder
3 Tbsp. white wine vinegar
2 Tbsp. raw sugar
2 tsp. ground black pepper
2 tsp. salt
1/2 cup chopped flat leaf parsley
1/4 cup capers, drained
1/2 red onion, minced

Bring potatoes and enough water to cover to boil in a large stockpot. Place eggs on top of potatoes and continue to boil 10 minutes. Drain and remove from heat. Remove eggs and let cool then shell and chop coarsely. While potatoes are still hot, sprinkle vinegar and let stand for 10 minutes until cool. (Can be refrigerated at this point overnight).
Combine remaining ingredients and toss into potatoes until combined. Season to taste.

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