Everybody’s got their favorite version of a SUMMER POTATO SALAD and here’s mine ! Move aside mayonnaise (because you’re too fragile when it’s hot out there) and hello to a yogurt and olive oil and lemon juice dressing with a special guest star appearance of a preserved (salt-cured) lemon for that extra lemony, zesty, zingy, tangy taste.

Like I said, we’ve all got our versions (or food fantasies) about what a potato salad should be and this is my favorite. Very light, very fresh, very tangy and easy to make.

I used larger, well-scrubbed potatoes but if you can get your hands on tiny baby potatoes that you’ll slice in half or slightly larger ones that you’ll quarter, then it’s even better.

Be careful with the aromatic herb flavorings, not too much dill (just a hint), a bit of flat-leaf parsley and lots of chives and of course, that strained yogurt, lemon juice and olive oil dressing, all accentuated with capers (instead of pickles)and salt-cured preserved lemons which flavor the dish without watering it down, which would happen if you had to use double or triple the amount of lemon juice and/or zest to get that correct intensity.

It’s an ideal side-kick for you summer preparations, especially with fish & seafood . . . :)