A light and creamy potato salad. Perfect for cookouts or summer meals.
Ingredients
2 lbs. Red Potatoes
1 tbsp. white balsamic vinegar
5.3 oz. Greek Yogurt
½ cup sour cream
3 scallions – use both green and white parts
1 tbsp. Dijon mustard
1 tbsp. fresh dill chopped
1 tbsp. fresh thyme chopped
½ tsp. garlic powder
14 oz. can of quartered artichokes (not in oil)
2 ribs of celery
Salt
Black Pepper
3 tbsp. fresh cilantro chopped
Instructions
- Slice potatoes into one-inch cubes and place in large pot. Cover with water and salt with 1 tablespoon of salt. Bring to boil and cook 10- 15 minutes. Drain potatoes and place in bowl for cooling. Sprinkle with balsamic vinegar and place in refrigerator.
- In large bowl combine Greek yogurt, sour cream, scallions, Dijon mustard, dill, thyme, and garlic powder. Stir and salt and pepper to taste.
- Stir in celery and artichokes into Greek yogurt mixture.
- When potatoes are cool, stir in gently until potatoes are coated with Greek yogurt mixture. Garnish with cilantro and chill until ready to serve.
- (Potatoes can be grilled instead of boiled as well.)
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