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Russet Potato Salad
Ingredients
1 lb. red russet potatoes, cut into ½-inch cubes
¼ cup plain Greek yogurt
1 Tbsp. mayonnaise
2 Tbsp. stone ground mustard
3 Tbsp. grapeseed oil
2 Tbsp. lemon juice
1 tsp. sea salt
½ tsp. black pepper
½ small white onion, finely diced
¼ cup chopped fresh chives
Directions
In a medium saucepan, add potatoes and enough water to cover them by an inch. Bring to a boil and cook for 3-4 minutes until tender. Immediately drain potatoes in a colander and rinse with cold water. Set aside.
In a large bowl, combine yogurt, mayonnaise, mustard, oil, lemon juice, salt, and pepper. Add diced onion and potatoes. Gently fold to combine all ingredients. Garnish with fresh chives. Chill for several hours before serving.
Serves 6
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