We're big fans of potato salad in my house.
With Matt being allergic to wheat, I am keenly aware of just how often pasta salad is the staple side at summer barbecues. And while I love me some pasta, in any form, I try my best when I cook at home to include my gluten-free-refugee-fiancé (just rolls off the tongue, no?)

This has resulted in the quest for the ultimate potato salad all summer long. I love different variations using produce like corn or, here, radishes and peppers. The jalapeños are from our garden, which makes it even closer to my heart.

The cilantro-mayo-yogurt combo on this is an unexpected pleasant surprise. Bring along to your next cookout--your gluten-free friends will thank you.



Spicy Potato Salad
Serves 4-6

What It's Made of:

• 8-12 Potatoes, decent sized (I used a mix of yukon gold and red bliss), washed and cubed
• One bunch cilantro, washed and dried, stems removed
• 1/4 cup low fat Greek yogurt
• 1/4 cup mayonnaise
• 2 jalapeños, seeds and ribs removed and finely diced
• 2 poblano peppers, seeds and ribbed removed and diced
• 6-10 radishes, diced 

• In salted water, bring potatoes to a boil and cook until fork-tender 
• In the meantime, in a food processor, pulse the cilantro, yogurt and mayo until smooth and cilantro is well-incorporated
• Drain potatoes and rinse with cold water
• In a large bowl, combine potatoes, peppers and radishes and cover with the cilantro-mayo
• Stir to evenly incorporate, add salt and pepper (and some Adobo!) to taste