Last updated on May 9th, 2018 at 11:42 am
Healthy and colourful recipe for Potato Salad. Instead of mayonaise, the dressing is made with low-fat yoghurt and vinegar.
450 grams (small) Yukon Gold Potatoes
450 grams (small) Red Skin Potatoes
1 Tablespoon Kosher Salt
1/3 Cup Plain Non-Fat Yogurt
1/4 Cup White Wine Vinegar
1 (small) Bunch Green Onions (chopped – greens and all)
1/2 Cup Flat Leaf Parsley (chopped)
1 Teaspoon Garlic Powder
Fresh Ground Black Pepper
Place potatoes and 1 tablespoon kosher salt in a large pot of water. Water should cover the potatoes by at least 1 inch. Potatoes should all be of a similar size if they are not, cut them to size.
Bring the water to a boil then turn down heat to simmer for 15 – 20 minutes. Potatoes should be tender when pierced with a knife.
Drain the potatoes in a colander then set the colander over the empty pot to finish draining and to cool.
In a small bowl combine yogurt, vinegar, green onions and parsley.
Stir until all ingredients are thoroughly mixed.
Once potatoes are cooled, dump them into a large bowl.
If potatoes are in bigger pieces than you would like, cut them down to size.
Pour yogurt mixture over the top of the potatoes and stir to combine.
Add kosher salt and fresh ground pepper to taste.
Recipe courtesy of My Man’s Belly.