Tangy Herbed Potato Salad
Ready for spring, this recipe offers a healthier take on the classic Potato salad. It’s a crowd-pleasing, tangy, herbed fresh salad that delivers uncompromising comfort on any menu, from a family feast to a patio party. Try pairing this recipe with Saintly The Good Sauvignon Blanc.Ingredients
Serves 6 to 8
1 ½ cups (375 ml) plain Greek yogurt
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) Dijon mustard
⅛ tsp (a pinch) cayenne pepper
1 tbsp (15 ml) apple cider vinegar
½ cup (125 ml) chopped fresh chives
¼ cup (60 ml) chopped green onions
2 tbsp (30 ml) chopped fresh parsley, plus more for garnish
2 lbs (900 g) Yukon Gold potatoes
salt and pepper, to taste
2 stalks celery, finely chopped
3 tbsp (45 ml) chopped fresh mint, plus more for garnish
Instructions
- In a large non-reactive bowl, combine yogurt, oil, mustard, cayenne, vinegar, chives, green onions and parsley. Cover and refrigerate overnight or for at least 1 hour.
- Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender when pierced with a fork, 10 to 15 minutes. Drain and let potatoes cool slightly.
- Carefully cut potatoes in halves or quarters (about 1½‑in/4 cm chunks), depending on size of each potato. Place on a large baking sheet and season with salt and pepper. Cool completely.
- Add yogurt dressing to potatoes, along with celery and mint. Mix until combined. Garnish with parsley and mint and serve.