Now that summer's upon us I've been wanting to experiment with healthier versions (no mayo) of the ever-popular potato salad. I saw this potato salad from Vegetarian Times and knew I had to give it a go! From the recipe, I subbed in greek yogurt and gold potatoes. Next I'll definitely be trying this Lemony Potato Salad from Leanne over at Around the Table. How good does that look!? Then I'd love to try one with a vinegar-based dressing. There are SO many great variations of potato salad out there - what's your favorite??
2 lbs. potatoes (red, gold, or fingerling)
1/2 red onion
1 red bell pepper
3 celery stalks
1/4 cup whole grain mustard
2 tsp. olive oil
Dice red pepper, onion, and celery. Cut potatoes into bite-sized pieces (about 1 inch).
Add potatoes to a large saucepan and cover with cold water. Bring to a boil, then reduce heat to medium and cook 5-6 minutes until tender (not soft).
Meanwhile, in a large bowl combine yogurt, mustard, and olive oil.
Add bell pepper, onion, and celery. Stir to combine.
Drain potatoes, rinse with cold water, drain again. Add to the large bowl and stir to coat.
Salt/pepper to taste.
Can serve immediately or chill for a few hours.