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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Yukon Gold potatoes, medium diced 4.0 lbs
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Carrots, small dice 2.0 cups
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Kosher salt 1.5 Tbsp
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Apple cider vinegar 1.0 Tbsp
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Greek yogurt 1.5 cups
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Italian Parsley, small bunch, chopped 0.5 cup
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Celery Leaves, finely chopped 0.5 cup
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Celery, medium dice 2.0 cups
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Red onion, small dice 1.0 cup
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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.
