Chive Potatoes with Greek Yogurt

Here is a light take on a favorite summer side, Potato Salad.   A Meatless Monday recipe that also works for summer cookouts , these potatoes are easy to prepare, light and healthy.    I love adding lots of fresh chives, they add an light oniony crunch along with a beautiful dark green contrast.   Pack your picnic basket with, Chive potatoes,  Tangy Grilled Chicken Tenders in a Garlic, Basil Lemon Oil Marinade or Thyme-burgers  and your ready for Summer.  Lets cook!!

• Servings: 8
• Time: 25 min
• Difficulty: easy
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Light and Healthy version of a Summer favorite

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Ingredients

8 large potatoes or 16 small potatoes

2 containers of plain greek yogurt (* I used 0% fat)

3/4 cups of chopped fresh chives

Sea salt fine and course grain and fresh ground pepper to taste

Directions

• Scrub the potatoes, put them in a pot, add cold water, course sea salt, bring to boil.  Depending on the size, potato cooking time will be 10-15 minutes after water boils. The potatoes are cooked when a knife inserts easily. Drain and let cool.
• When potatoes are cool , peel (optional), slice into large bite size chunks, place in a large bowl
• Add the yogurt, salt (fine) generously to taste and fresh ground pepper
• Add the chives and mix well
• Serve at room temperature

 

Buon Appetito !!

Mickey