Potato Salad

Potato Salad

| December 21st, 2020

2 ½ lbs of potatoes
2 c. White Mountain Foods yogurt
¼ c. extra virgin olive oil
3 tsp red wine vinegar
2 Tbsp of dijon mustard
6 stalks of green onion, sliced
¼ c. chopped fresh chives
salt and pepper to taste


1. Peel and chop potatoes into desired size chunks. Boil for 15-20 minutes or until tender. 
2. While potatoes are boiling, combine all ingredients in a medium size bowl. Mix well, cover, and refrigerate. 
3. Drain potatoes and salt them if desired. If serving warm, let potatoes rest for 10-15 minutes before covering in the dressing. If serving cold, refrigerate and cool potatoes completely before coating in dressing.

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