With so many varieties of potato salads out there, this one is an easy and appetizing go-to for any barbeque or picnic. Our lowfat yogurt is a lighter, delicious replacement for mayonnaise and pairs flawlessly with the soft russet potatoes, sweet pickle relish, and savory herbs and condiments. Add a couple of tablespoons of mayo to help hold the consistency of the ingredients.Green Valley Creamery
2 pounds russet potatoes peeled and cut into ¾ inch cubes
1 Tbsp. salt for cooking potatoes
1/2 cup Green Valley Creamery Plain Lowfat Yogurt
2 Tbsp. mayonnaise
1 tsp. yellow mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. onion powder
1/2 cup celery chopped
3 Tbsp. pickle relish
2 Tbsp. red onions minced
2 Tbsp. parsley minced
2 eggs hard-cooked, peeled and quartered
- Place potatoes in a large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat. Add one tablespoon of salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are tender, about 8 minutes. Drain potatoes and transfer to a large bowl.
- In a medium sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper and onion powder.
- Add to potatoes and gently toss together. Add celery, pickles, red onions, parsley and chopped eggs to potato mixture, stir to combine. Add more salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving. Potato salad can be made up to one day ahead.