Herbed Yogurt Potato Salad

So many of you asked for me to share my easy potato salad but per usual I felt like getting a little creative. It’s just a thing…I can’t help it! So anyway, in the midst of prepping my usual salad I realized I was out of mayo (!) which is the base for my Summer Potato Salad so I had to work with what I had, which coincidentally, is pretty much the exact same thing I always stress on this blog- work with what you have! Ha!

So here we are, after some creativity working with the ingredients in my fridge and pantry I now have not one but TWO favorite potato salads. In fact, this one may be slightly better only cause it’s a little bit lighter of a version aka I can eat more of it before getting full. 😉

This recipe uses a creamy vegan yogurt-based dressing filled with fresh herbs which creates a low-fat and flavorful addition to this perfect summer side dish!

Hope all enjoy this one as much as we do!


Herbed Yogurt Potato Salad

Author: The Hungry Happy Mama

Gluten-free/Vegan/Nut-free/Soy-free

Yields: 4-6 servings

Prep time: 5 minutes

Cook time: 15 minutes

INGREDIENTS

  • 1 lb of baby red potatoes
  • 1/2 c plain unsweetened cashew yogurt
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

INSTRUCTIONS

  1. Wash and slice potatoes into bite-sized pieces.
  2. Add the potatoes to a large pot with water, enough to cover, and bring to a boil on high. Cook for 10-12 minutes until fork tender.
  3. Once ready, remove the pan from the heat and drain the potatoes. Pour into a bowl and place it the fridge to cool the potatoes while you prep the dressing.
  4. In a small bowl, combine the remaining ingredients.
  5. Once cool, pour the dressing over the potatoes and gently toss to coat.
  6. Place the potato salad in the fridge until ready to enjoy.

Storing: salad will keep best for up to 3 days in the fridge in an airtight container.


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