Yeah, I said it. I said potato salad and sexy in the same sentence, and I mean it. Since when is something that’s cool, creamy and tangy not sexy? I get it, those bulbous little tubers (potatoes) aren’t sexy in an appearance sort of way but haven’t you been told to look past appearances to what’s on the inside?
Once you boil those little yukon gold and red skin potatoes (I believe in the concept “variety is the spice of life.”), some of them will slip out of their tightly buttoned up skins. Regardless of each potatoes level of shyness, they all have taken on a creamy consistency (the likes of which are similar to another sexy food – peach bellini cupcakes). Combine that creaminess with the tang of yogurt and vinegar and you’ve got a silky textured sexiness with a little bit of sass. Add in some chopped green onions and flat leaf parsley and a much needed distraction of crunch and herbs helps to keep your focus.
I realize that it’s not everyday that you come across a healthy potato salad, especially one that sounds like it belongs in Penthouse Forum. But why can’t potato salad be sexy? I suppose it doesn’t have the cache of a leafy green salad sporting a spectrum of colors and covered in glistening rivulets of vinaigrette. But if Kim Kardashian tossing a salad while rolling around on a bed makes a leafy green salad sexy in most people’s minds, I think equal time should be given to the healthy potato salad being seductively eaten by Elyse Porterfield (who can clearly elicit a huge emotional response from people).
Sexiness isn’t always obvious and doesn’t always come from places you would expect. Today, I thought I would give you a few things to think about that are sexy, but you might not initially think about them that way. I’ve only included the unintentional sexy things about women.
- Wearing thick framed glasses
- Eating an ice cream cone
- An unintentional snort when laughing
- Biting your lower lip
- Your collarbone
- Playing the piano
- Doing a crossword puzzle
Makes 6 – 8 Servings
- 1 Pound (small) Yukon Gold Potatoes
- 1 Pound (small) Red Skin Potatoes
- 1 Tablespoon Kosher Salt
- 1/3 Cup Plain Non-Fat Yogurt
- 1/4 Cup White Wine Vinegar
- 1 (small) Bunch Green Onions (chopped – greens and all)
- 1/2 Cup Flat Leaf Parsley (chopped)
- 1 Teaspoon Garlic Powder
- Kosher Salt
- Fresh Ground Black Pepper
Place potatoes and 1 tablespoon kosher salt in a large pot of water. Water should cover the potatoes by at least 1 inch. Potatoes should all be of a similar size if they are not, cut them to size.
Bring the water to a boil then turn down heat to simmer for 15 – 20 minutes. Potatoes should be tender when pierced with a knife.
Drain the potatoes in a colander then set the colander over the empty pot to finish draining and to cool.
In a small bowl combine yogurt, vinegar, green onions and parsley.
Stir until all ingredients are thoroughly mixed.
Once potatoes are cooled, dump them into a large bowl.
If potatoes are in bigger pieces than you would like, cut them down to size.
Pour yogurt mixture over the top of the potatoes and stir to combine.
Add kosher salt and fresh ground pepper to taste.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.