008Memorial Day is traditionally thought of as the unofficial kick off day of summer which of course means barbecues, picnics, and getting together with good friends. It’s also a day off from work for most people (myself included), but most importantly,  today is a day to remember our fallen service men and women from wars of past and present.  
As you know, I have been experimenting with my produce basket of goodies. This time around I wanted to share a lovely potato salad made with Red Ruby Crescent potatoes. Now I’ve heard of red potatoes and Yukon gold potatoes, but never Red Ruby Crescents. The Food Reference website describes these potatoes as,
<the classic European fingerling with its slender shape, rose-colored skin, smooth, firm, yellow flesh, waxy, moist consistent texture and distinct eyes. This savory delight is flavored as a puree to thicken soups, sauces and gravies but also makes a delectable roasting potato.
I first boiled about a pound and a half of potatoes in salted water, just until they were fork tender. I drained the water from the pot and immediately poured a few tablespoons of apple cider vinegar on the potatoes while they were still hot, then put them aside to allow to cool.
In a medium sized bowl, mix together 1 and ½ cups of mayonnaise, 1 tablespoon of grainy mustard, about ¼ cup of plain yogurt and stir in 3 large hard boiled eggs that have been chopped; next, sprinkle in some freshly chopped dill (as much or as little as you’d like). Chop up the cooled potatoes into chunks (with the skins on if you’d like), and place into a large bowl. Pour the mayo mixture over the potatoes and stir thoroughly but gently.
I love the tangy flavor of this potato salad and the combination of yogurt and mayo makes it quite refreshing and light.

Enjoy your day!