Name: Potato Salad
Yield: 8 servings
Ingredients: 2 lbs potatoes, red, skin on; 2 large celery stalks, raw, diced; 2 med onions, green or scallions, raw, diced; 1 small red bell pepper, chopped; 1/2 cup radish, raw, diced; 1/4 cup parsley, fresh, minced; 1/2 cup yogurt, organic, low fat; 1/4 cup mayonnaise, organic, olive oil base; 2 tbsp. vinegar, apple cider; 1 tbsp. dill weed, dried; 1 tsp mustard, yellow (optional); 1/2 tsp celery seed; 1 dash sea salt; 1 dash black pepper, ground; 2 tbsp and 1/2 tsp paprika (garnish)

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Potato Salad

June 8, 2016

by EIR

Category Recipes

Persons

Ingredients

2 lbs potatoes, red, skin on
2 large celery stalks, raw, diced
2 med onions, green or scallions, raw, diced
1 small red bell pepper, chopped
1/2 cup radish, raw, diced
1/4 cup parsley, fresh, minced
1/2 cup yogurt, organic, low fat
1/4 cup mayonnaise, organic, olive oil base
2 tbsp. vinegar, apple cider
1 tbsp. dill weed, dried
1 tsp mustard, yellow (optional)
1/2 tsp celery seed
1 dash sea salt
1 dash black pepper, ground
2 tbsp and 1/2 tsp paprika (garnish)

Instructions

Dice potatoes in 1/2 inch cubes and place in medium sauce pan with enough water to cover.
Bring to boil over high heat, then lower heat to medium.
Cook uncovered for 15 - 20 minutes until potatoes are tender. Do not overcook.
Immediately rinse in cool water and drain, then place in large serving bowl.
Add celery, onions, bell pepper, radish, and 1/4 cup parsley mixing well.
In a small bowl whisk together wet ingredients and add to potato salad, gently folding to coat potatoes.
Sprinkle with 2 tablespoons of parsley and paprika.
Refrigerate at least 2 hours before serving.