Potato Salad Mayo Free
Ingredients;
3 pounds small red-skinned potatoes, scrubbed
Salt and pepper
3/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 ribs celery, thinly sliced
1 small shallot, minced
2 tablespoons chopped chives
Salt and pepper
3/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 ribs celery, thinly sliced
1 small shallot, minced
2 tablespoons chopped chives
How to Make;
Step 1
Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot; cover. Let stand, off heat, until softened, about 10 minutes more.
Step 2
In a small bowl, whisk together yogurt, mustard and vinegar.
Step 3
When potatoes are cool enough to handle, cut into quarters. Place in a large bowl and add celery, shallot and chives. Add yogurt mixture, season with salt and pepper and gently stir.
Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot; cover. Let stand, off heat, until softened, about 10 minutes more.
Step 2
In a small bowl, whisk together yogurt, mustard and vinegar.
Step 3
When potatoes are cool enough to handle, cut into quarters. Place in a large bowl and add celery, shallot and chives. Add yogurt mixture, season with salt and pepper and gently stir.
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