Hamfixin’ Potato Salad

I decided to take an evening and try an new recipe for Hamfixin’s to share with the group Monday, June 20th, at 7 PM on the 146.880 repeater.  Try making it yourself, and let’s compare notes during the net.

New Potato Salad with Cucumber and Jalapeño

  • 1 ½ lb. red or multicolor tiny new potatoes
  • 1 – 6 oz. carton plain low-fat Greek yogurt
  • 2 Tbsp. white balsamic vinegar
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. honey
  • 1 Tbsp. snipped fresh dill
  • ½ tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups chopped, seeded cucumber
  • ¾ cup chopped red onion
  • ¼ cup chopped or sliced jalapeno pepper
  • 2 hard cooked eggs, chopped
  • Fresh dill (optional)
  1. Halve any large potatoes. In a large saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender. Drain well. Cool potatoes; cut into halves or quarters.
  2. In a large bowl combine the next seven ingredients (through black pepper). Stir in the next three ingredients (through jalapeno pepper). Add the cooked potatoes and eggs; gently toss to coat. Cover. Chill 2 to 4 hours. Toss before serving. If desired, top with additional dill. Serve with a slotted spoon.

Try this recipe.  It was easy to make and give us your feedback during the Hamfixin’ Net on Monday evening.


Randy KE5JIT

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