I love to make my Cauliflower No Potato Salad, but we picked up some awesome red potatoes from the farmers market recently and I knew they would make a great salad.
To keep this dish light, I swapped out a heavy mayo dressing for a tangy balsamic vinegar based dressing that it still incredibly creamy with the addition of greek yogurt. It may look like an odd purple-brown colour here, but it tastes better than it looks. It would be a great salad to pack up if you’re heading up to the cottage for the long weekend, like we are.
Our little porch garden is overflowing with fresh herbs right now, so I was excited to toss some fresh chives and parsley in here too, with a little extra for the garnish on top.
What you’ll need:
- 3 lbs small Red Potatoes, cubed, boiled and cooled
- 3/4 cup Greek Yogurt
- 2 tbsp Balsamic Vinegar
- 2 tsp Dijon Mustard
- 3 stalks Celery, finely diced
- Chopped Fresh Chives and Parsley
- Salt and Pepper
Chop the potatoes into 1″ pieces, covered with cold water in a large pot and bring to a boil. Reduce to a simmer and cook until just tender, about 15-20 minutes. Drain and rinse with cool water.
In a large bowl, whisk together greek yogurt, balsamic vinegar, mustard, herbs. Season with salt and pepper to taste. Add potatoes and celery, stir well to combine.