2 lb red skin potatoes, quartered (and cooked)
1 cup 1/4 inch chopped garlic chives
1 cup pea shoots, woody stems removed
3/4 cup crumbled Gorgonzola
1/4 cup mayo
3/4 cup Greek yogurt
1 teaspoon Worcestershire sauce
freshly ground black pepper
Place the potatoes, shoots and garlic chives in a large bowl. In a medium bowl, combine the dressing ingredients. Drizzle over the potatoes and toss to coat. Chill 1 hour before serving if possible.
This is basically June in a potato salad. Pea shoots, potatoes and garlic chives are all in season here in Baltimore right now and I combined them to form one wonderful salad. I love the mild garlic flavor the chives added and the pea shoots added the right amount of sweet crispness. I had gorgonzola leftover from making dressing so that was a logical addition and added a lovely savory note that contrasted with the fresh vegetables without making the whole salad seem heavy. Yum. The perfect salad for a picnic.
PS: My husband said that is the best potato salad he has ever had.