I had this at one of my favorite NoCo restaurants, The Kitchen, in Fort Collins last month. It was served as a side to my super-porky, gluttonous Cuban sandwich, and it was sitting there all pale and goopy on my plate. I thought, "what is this garbage, and when did they stop trying with the sides"? But then I took a bite and realized it was actually pure evil genius: four ingredients, and it was somehow more amazing than the Cuban (which was also very good, so nice job again Kitchen people).
You can add more ingredients to this to make it a little heartier, or swap out the greens for a different flavor. But I would caution you against making it too complicated, because then it loses some of its magic.
The Kitchen Potato Salad
Serves 6-8 (or me like, twice)
3 lbs. small red potatoes, cut into approx. 2-inch pieces if necessary
1 cup plain Greek yogurt
1 Tbsp. (or more) creamy horseradish
2 cups packed baby arugula
salt & pepper
Boil the potatoes for about 15 minutes or just until cooked through. Lay out cooked potatoes on a flat baking sheet, wait for them to stop steaming, then place the tray in the fridge to cool down at least a couple hours or preferably overnight.
Mix together Greek yogurt and horseradish in small bowl. Season with salt and pepper as needed. Stir this dressing into the cooled potatoes. Use as much or as little of the yogurt mix as you like. Add the arugula, and lightly turn to coat.
Additions/substitutions:
- Swap our arugula for cooked or raw kale, raw spinach, or just a giant hunk of roughly chopped fresh herbs. If you're going to herb route, I like dill and parsley for this.
- Add herbs, as stated above.
- Stir in fresh green peas, lightly steamed (you can add them to the potatoes in the last 60 seconds of cooking)
- Add cooked brown or French (puy) lentils
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