Would love people's feedback for mayo verse yogurt potato salad. I love greek yogurt, here's my recipe
Total Time: 40 minutes Active Time: 20 minutes Number Serves: 4 to 6 Equipment: Stockpot, large bowl, spatula, cutting board and chef's knife
3 lbs Red Baby Potatoes, rinsed, quartered, placed in a large bowl of cold water.
1/2 C. Greek Yogurt 0%
1/3 C. Low–Fat Buttermilk
1/4 C. Fresh Flat–Leaf Italian Parsley, chopped
1 T. Fresh Rosemary, chopped
1 T. Fresh Thyme, chopped
1 T. Fresh Oregano, chopped
1 T. Fresh Dill, chopped
1 1/2 T. Sea Salt
1 1/2 t. Fresh Cracked Black Pepper
2 Shallots, minced
2 Garlic Cloves, minced
3 T. Dijon Mustard
In a large stock pot, bring water to a boil.
Place the potatoes with the water they've been sitting in, into the boiling water.
Boil for 35 minutes until tender when poked with a fork.
Drain out the potatoes, and place under cold running water to cool down the potatoes.
In a large bowl, mix together the rest of the ingredients.
Place the potatoes in the bowl and mix the yogurt dressing over the potatoes.
Place the bowl into the refrigerator and allow to cool down and marinate for 2 hours or overnight.