Thursday, July 4, 2013

A healthy potato salad!

Potato salad is an American classic, and an important cornerstone in all fourth of July festivities. My take on this classic is healthier because I leave out mayonnaise and the sugar that many restaurants and stores add. This is just a fresher, more modern take on a classic dish, it is a cross between the classic French potato salad and the American version.

Herbed Potato Salad

Serves: 4-6        Cook Time: 30 min              Prep Time: 15 min

  • 1 1/2 Pounds Red Potatoes
  • 1 1/2 Pounds Yukon Gold
  • 2 Tablespoons Chives, Chopped
  • 1 Package Basil, Chiffonade
  • 3 Tablespoons Parsley, Minced
  • 3 Tablespoons Dill, Minced
  • 1/4 Cup Champagne Vinegar
  • 1 Cup 2% Fage Yogurt
  • 1/2 Cup Light Sour Cream
  • 2 Teaspoons Dijon Mustard
  • Salt and Pepper to taste


Place potatoes in a pot full of cold water. Heat until boiling and cook potatoes until a knife goes through easily. Drain and cool. Once cool cut into quarters and set aside. Add chopped herbs to cooked potatoes. For dressing, combine vinegar, yogurt, sour cream, mustard and salt and pepper. Toss with dressing.

Tip- Buy potatoes that are all close to the same size. This will help them cook in the same amount of time. If you have some larger potatoes, cut them down to size. If you are in a hurry, quarter them first and then cook, this will help them cook and cool faster.

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