Sennet’s Tater Salad Recipe

I was asked by a member of the Bento Lunch community to provide a recipe for my mayo-free tater salad. Let us assemble our materials:

-1 medium potato
-1/2 cup plain yogurt
-1/4 cup swiss cheese, shredded
-1/4 of a kosher dill pickle
-A handful of raisins
-Some mustard

First, grab your potato. Wash it, peel it, cube it, boil it. I should have to tell you how to do any of these things. Drain them.

Heat the yogurt a little in a saucepan. Just until it goes kinda oozy. Add the cheese and stir until the cheese melts. Squirt a little mustard in there.  Not a lot. Just a little.

Remove the ooze from the heat and toss your potato chunks in it. Yes, like a salad. Now slice the pickle thin, and chunk it in with the raisins.

Toss again and leave to sit until cooled.

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