Mayo-Free Potato Salad

Mayonnaise is one of those things that is disappeared from not only my diet, but also my fridge. I use plain yogurt as a substitute when mayo is called for. I just don't use it anymore. I also hate heavy mayonnaise on a hot summer day, so when I came across a tweet from Chef Marcus Samuelsson for a Mayo-Free Vegetarian Potato Salad I was pretty pumped. The crux of the recipe is from Chef Samulesson, but I changed a few things. As a side note, if you follow twitter and like to get recipes, there is no better chef to follow than Chef Samulesson (@MarcusCooks). I have made it vegetarian and it is great, but I also made it with a little prosciutto and it was great. So that is the recipe I am providing for you. I've also added some fresh corn (since it is summer time), more fresh herbs to it and given it a little kick with some hot sauce.

Mayo-free Potato Salad Recipe
(Serves 4-6 as a side)

10-12 medium red skin potato (if you want to use white skin potato those would work to)
4-6 scallions trimmed
2 tablespoons for feta cheese (I used blue cheese once as well and it works great)
1/4 cup of chopped prosciutto (bacon could be substituted) 
1/4 cup of fresh corn
Fresh chopped chives
Fresh chopped dill
Salt/pepper to taste
Honey mustard vinaigrette
 2 tablespoons oil oil
 1 1/2 tablespoons red wine vinegar
 1 1/2 tablespoons whole grain mustard
 1 teaspoon honey
 1 teaspoon hot sauce
 Salt/pepper to taste

Scrub and cube the potatoes (keep the skins on) and boil them until soft, about 10 minutes, strain, and let sit for 30-45 minutes. Cook the prosciutto in a little bit of olive oil and let cool for about 15 minutes. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Mince the scallions and mix with the vinaigrette and feta. When the potatoes have cooled, mix everything together and let sit refrigerated for a few hours before serving to let the flavors mingle.

Greek Burger

Greek Burger

Everyone cooks hamburgers differently, so the cooking method is your choice, but the grill works nice with these. Make sure you are using fresh herbs and not dried, because you need that brightness and freshness. I have put these in pita bread, as well as a regular bun, but I would recommend a good thin pita and cutting the burger in half and serving it as a pita sandwich. Also, for the red onion, a trick I read about and have tried is to soak the raw onion in ice water for twenty or thirty minutes so it takes some of the punch out of it. It all depends on how much you like the flavor of red onion. Finally, the amount of herb and spices I leave up to you because everyone has a different preference for different herbs. I go heavy on the mint with this one, but if you don't like mint, use more Parsley. Any suggestions to make this better, let me know.

Burger
  1 lb Ground lamb
  Fresh Flat Leaf Parsley (chopped)
  Fresh Mint (chopped)
  All spice
  Salt/pepper

Greek Yogurt Sauce
 1 cup Greek Yogurt (Fage recommended)
 2 teaspoons fresh lemon juice
 Lemon zest
 Fresh mint (chopped)
 1 teaspoon hot sauce (Sriracha recommended)
 Salt

Cucumber
Red Onion
Spinach
Roma Tomato
Feta cheese