Rushin' Salad

winter potato salad

So I have this strange desire sometimes to eat foods from cuisines that are somehow connected to my current surrounding climate. Its sort of like a little mind/tastebud/stomach vacation that I get to take when the weather changes. Right now those surroundings are covered by a ridiculous amount of snow so in my head I am somewhere very cold. And since we are supposed to get even more snow tonight, I've bumped that mental location even further north. So in that bizarre spirit, I decided to make a Russian Salad. The Russian Salad is quite similar to your average potato salad, but it also sometimes contains a little meat. But despite the cold weather, constant shoveling, and walking to work I still really don't need to be eating a ton of mayonnaise. Mayo: exit stage right because your replacement has arrived. Enter creamy, thick Greek yogurt. The yogurt may not be a traditional option in a Russian Salad, but who's gonna stop me? That's what I thought.

This salad also takes about ten minutes to make as well since there is very little cooking. I've added a bit of salmon (couldn't resist) and the entire dish can be made in the time it takes the slamon to cook. (In my case, this was about ten mintues.) Here's the list:

1 cup Greek yogurt
2 yukon gold potatoes, finely diced
2 cubanelle peppers, finely diced
1 bunch green onions, sliced thin
10 cornichons, finley diced
1/4 cup thinly sliced red cabbage
1 tsp fresh dill
2 tbsp fesh chopped parsley
1 lbs salmon fillet
3 tbsp lemon juice
zest of one lemon
salt and pepper to taste

Preheat oven to 400F. Place salmon on some aluminum foil and season with salt and pepper. Bake until desired level of doneness. (I follow the "8 minutes per inch of thickness" rule myself.) In a large saucepan, bring 1 quart of salted water to a boil. As the water is heating up, finely chop the vegetables. Nothing should be larger than a 1/4 " dice. Mix all the vegetables, except the potatoes, in a large bowl. When the water is at a boil, add the potatoes to the saucepan. Let the water return to a boil and then turn off the stove and cover. Let this sit for 5 minutes. While the potatoes are cooking, flake the salmon into the bowl with the other vegetables. Drain the potatoes and rinse lightly with cold water. Add to the other vegetables. Stir in herbs, lemon zest, lemon juice, and yogurt. Season to taste with salt and pepper. Serve with some crusty bread.