Herbed Potato Salad
A perfect potato salad is a thing of beauty. It in no way resembles the soggy potluck versions that give you a stomachache just by looking at them. Our version is actually fresh tasting with the crunch of and pop of celery and red onion, the floral undertones of the herbs, and the tartness of greek yogurt to cut through the richness of the mayonnaise. It lasts in the fridge for a few days and makes the perfect side to just about any summer meal in need of a nourishing carb. I hope you love it as much as we do!
Ingredients:
2 lbs. potatoes (thin skinned varieties are best, like red or Yukon gold)
4 celery stalks, diced small
4 green onions, sliced thinly
½ red onion, diced small
4 T parsley, chopped small
2 T mustard
½ cup greek yogurt or skyr
½ cup mayonnaise (homemade or store-bought made with 100% avocado oil)
2 T apple cider vinegar
salt and pepper to taste
Directions:
Fill a large pot halfway with water and bring to a boil. The water will rise when you add the potatoes so don't fill it too high! Boil the potatoes with a lid on the pot. A fork should just be able to pierce to the center without making the potato fall apart.
While potatoes boil, chop the veg and herbs and set aside. Mix the yogurt, mayo, and mustard in a small bowl and set aside.
When ready remove the potatoes and let cool for a few minutes before cutting into bite sized pieces. They should still be warm. Toss the warm potatoes with the apple cider vinegar in a large bowl. Let cool for about 30 minutes. You don't want the dressing to split when it touches piping hot potatoes! Add the veggies, herbs, and yogurt mixture to the potatoes and toss gently to coat. Season generously with salt and pepper to taste. Don't be shy ;) Store it in the fridge in an airtight container for up to 4-5 days for a simple mineral rich carb-y side!
