Healthy Potato Salad recipe |
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08/17/2010
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Ingredients450 grams (small) Yukon Gold Potatoes450 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 Kosher Salt Fresh Ground Black Pepper DirectionsPlace 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. |
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avg rating: 2.93
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