From the Pantry Butler kitchen
Potato Salad
A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food
Ingredients
- 15 new potatoes, quartered
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard — or Dijon mustard
- 3 celery stalks, chopped
- 2 scallions, whites and greens, chopped
- 1/2 cup fresh parsley leaves, chopped
Method
- Place potatoes in a pot and cover with cold water.
- Bring to a boil over high heat and cook until potatoes are tender.
- Drain and set aside to cool to room temperature.
- While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
- Add the yogurt mixture to the cooled potatoes and mix gently.
- Stir in the celery, scallions, and parsley.
- Serve right away or cover and refrigerate up to 2 days.
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