yogurt potato salad

Hi everyone, I am sure lots of my American friends are getting ready for their Father’s Day BBQ’s. Today, I have a recipe for a potato salad that we made on my recent visit to Pittsburgh, it was so tasty we made it twice!! You might want to add it to your menu for tomorrow. It is easy and really, really good, it reminds me of a big bowl of potato chips with French onion dip, only lighter….Let’s cook!!

French Onion Potato Salad with Yogurt

Servings: 8-10
Difficulty: easy
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A light non mayo potato salad with lots of flavor

Ingredients

5 lb of new potatoes, note I used 25-30 little potatoes

5 medium sweet onions

3 tbls extra virgin olive oil

3/4-1 cup fresh flat leaf Italian Parsley chopped

3 cups plain greek yogurt i.e. Fage

Sea salt and fresh ground pepper to taste

Directions

-Wash and scrub the potatoes, add to a large pot fill with cold water add sea salt and bring to boil, cook for 10-15 minutes depending on the size of the potato. A knife should be easily inserted when cooked, drain and let cool

-When potatoes are cool enough to handle peel and cut into quarters or eights, depending on the size of your potatoes, you will want large bite size pieces add to a large serving bowl

-While potatoes are cooking, peel and thinly slice your onions, cut the slices in half and add to a skillet, add olive oil and cook on a low heat, the goal is to gently cook the onions until they lightly start to caramelize. Be patient with your onions allow them to cook slowly, you do not want them to burn. When they are a light golden brown, take them off the heat and add them to the potatoes

-Add the salt, pepper and the parsley

Add the yogurt and mix well. Taste to adjust the salt

Serve and enjoy

Bon Appetito!

Mickey

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!!

Chive Potatoes with Greek Yogurt

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

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