Lightened Up Potato Salad
Combining the mayonnaise with Greek yogurt lightens up this traditional potato salad while still keeping the coating thick and creamy.
Gluten free
Ingredients per serving
Prepare the Potato Salad
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Potatoes, Yukon Gold, peeled, diced 2.0 kg
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Carrots, small dice 500.0 ml
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Salt, Kosher 22.0 ml
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Apple cider vinegar 15.0 ml
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Greek yogurt 375.0 ml
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Italian Parsley, chopped 125.0 ml
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Celery Leaves, finely chopped 125.0 ml
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Celery, medium dice 500.0 ml
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Red onion, small dice 250.0 ml
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Salt and Pepper, to taste
Preparation
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Prepare the Potato Salad
- Place diced potatoes and carrots into a medium pot and cover with cold water. Add salt and vinegar to water, then bring to a slow simmer. Cook for 20-25 minutes, without letting the water boil. Check for doneness, using a fork or skewer. Drain and refrigerate for 1 hour.
- Combine the mayonnaise, Greek yogurt, parsley and celery leaves. Whisk to combine.
- Place cooked potatoes and carrots in a large bowl with diced celery and onion. Add the mayonnaise mixture and gently fold to combine. Season to taste with salt and pepper. Refrigerate.
