{soups-salads-and-salad-dressings} Cookout Potato Salad Recipe

 

Cookout Potato Salad Recipe



Instead of using all mayonnaise in the dressing, I used some plain yogurt. It really lightens up the dish and gives it a welcome tang.

This recipe is:

Quick





    Prep: 10 min.
    Cook: 20 min. + chilling
    Yield: 6 Servings


Ingredients

    2 pounds medium Yukon Gold potatoes, cut into 1/2-inch cubes
    1 garlic clove, chopped
    1/2 cup plain yogurt
    3 tablespoons mayonnaise
    1 tablespoon olive oil
    2 teaspoons white wine vinegar
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon minced fresh parsley
    Optional toppings: chopped hard-cooked eggs, blanched green beans and salad croutons


Directions

    Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until tender. Drain potatoes; cool completely.
    Place potatoes in a large bowl. In a small bowl, whisk the yogurt, mayonnaise, oil, vinegar, salt and pepper; pour over potatoes and toss to coat. Refrigerate, covered, until chilled. Sprinkle with parsley; serve with toppings if desired. Yield: 6 servings.


Originally published as Cookout Potato Salad in Taste of Home August/September 2012, p31






             Beth Layman  :)


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