When I was a teen, tossing the frisbee was practically a national sport where I grew up on Long Island. So much so that my pal, Paula Urbano, hosted an annual frisbee tournament that dozens of our friends showed up for every year, without fail, primed for competition. Teams were chosen, and battles were won and lost on the grassy field of play. There was always plenty of good stuff to munch on, and my potato salad, simple as it was, was a big crowd pleaser. I’d arrive at the games with a five pound vat in tow—nothing fancy, just a yummy, summery side dish that goes with everything.

I love Ina Garten’s ingenious method—a combination of boiling and steaming—that cooks the potatoes gently, avoiding mushiness.

2 pounds small potatoes, unpeeled

2 tablespoons table salt

1/2 cup red onion, finely chopped

3/4 cup mayonnaise

2 tablespoons kefir or yogurt

1 tablespoon cider vinegar

1 tablespoon dried dill

1/4 cup cooking liquid

kosher salt and freshly ground pepper to taste

Place the potatoes, whole, and 2 tablespoons of salt in a large pot of water. If your potatoes are not uniform in size, cut them so they cook evenly. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander and place the colander with the potatoes over the empty pot and cover with a dry kitchen towel, away from the heat. Allow the potatoes to steam for 15 to 20 minutes.

Combine the rest of the ingredients in a pourable measuring cup, adding the cooking liquid a little at a time to thin the sauce, about 2 tablespoons. Cut the potatoes into 1/2 inch slices, place them n a large mixing bowl, add half the onion and half the sauce and mix gently. Follow with the rest of the onions and sauce and mix thoroughly. Chill for an hour before serving.