If you’ve followed us for any amount of time you know that I’ve got a thing for traditions. Every holiday has its own little nuances and little things that, come hell or high water, we are going to adhere to. Another Easter just came to pass, and it’s no exception to the ‘mom is a crazy lady who is dying to make memories’ rule.
For example, every year we go to a local historical park that features a variety of animals and gorgeous gardens and views. It’s a big affair, complete with grandparents and aunts too. Each year we kick the whole shebang off with a picnic lunch. Really. Every year. Sadly though, like everything else it seems, I was pretty sure the older sons had aged out of caring this year, and I purposefully didn’t bring it up because I didn’t want to be all emotional when it was time for us to argue about it and for me to finally have to force them to go by pulling the ‘because I said so, and you’re gonna like it dammit’ card. I mean family time is family time. Right? Non-negotiable. But, to my surprise and utter delight, when I didn’t bring it up and Easter was creeping closer and closer, the older sons started to have a mild freak out.
Umm, excuse me? Of course we’re having an Easter picnic/park day. Duh. How could you doubt me? I was prepared to drag you there by the scruff even if you complained the whole way there, because tradition! But it made my heart so happy that you were that adamant about going yet again.
So, with that emotional crisis averted for all parties involved, we got back to the next most important thing. The food. After all, that’s our biggest tradition and the memories made around it one of our greatest legacies. For us no picnic lunch, especially an Easter Sunday picnic lunch, is complete without potato salad. It’s a staple. We’re not even real picky on the kind as long as it has the same style base. Potatoes, and something creamy, like mayo.
This lightened up, buffalo style version is one of our favs. Soon it’ll be one of yours too 😉
Light/Skinny Buffalo Potato Salad
recipe adapted from The Weary Chef
2 lbs red and/or russet potatoes, diced into 1/4″ cubes
generous 1/2 cup light mayonnaise
generous 1/2 cup plain Greek yogurt
2-4 tbsp buffalo wing sauce, we prefer a mild sauce
salt and pepper, to taste
1/3 cup diced red onion
2 hard boiled eggs, peeled and diced (optional)
1. In a medium sized pot, add the potatoes and add water until it just covers them. Add about 1 tsp salt, and bring the water to a boil over high heat. Allow the potatoes to boil for about 10 minutes, or until fork tender. Transfer the potatoes to a colander to drain, and gently rinse with cold water for about one minute to stop the cooking process and cool them off.
2. In a large bowl, whisk together the mayonnaise, yogurt, buffalo sauce, and salt and pepper. Using a spatula, gently fold in the remaining ingredients, stirring just until everything is evenly incorporated. 3. Serve as is, or refrigerate until chilled.