Lightened Up Potato Salad
Combining the mayonnaise with Greek yogurt lightens up this traditional potato salad while still keeping the coating thick and creamy.
Ingredients
Prepare the Potato Salad
-
Potatoes, Yukon Gold, peeled, diced 2 kg
-
Carrots, small dice 500 ml
-
Salt, Kosher 22 ml
-
Apple cider vinegar 15 ml
-
Greek yogurt 375 ml
-
Italian Parsley, chopped 125 ml
-
Celery Leaves, finely chopped 125 ml
-
Celery, medium dice 500 ml
-
Red onion, small dice 250 ml
-
Salt and Pepper, to taste
Preparation
-
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.