Tasty, Tangy, Yogurt & Herb Potato Salad
This potato salad is lightened up with Greek yogurt in place of mayonnaise, which adds protein, cuts down on fat, and contains probiotics for gut health. For maximum digestive benefit, serve this salad chilled. Cooling cooked potatoes increases their resistant starch content, which benefits the microbiome and supports healthy blood sugar.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
1.5 pounds assorted small potatoes (red, purple, gold)
2 tablespoons extra virgin olive oil, divided
Zest of 1 lemon
½ tsp salt
¼ tsp pepper
½ tsp granulated garlic powder
½ cup plain, whole milk Greek yogurt
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
2 tablespoons finely minced shallot
2 tablespoons chopped fresh dill leaves
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 celery stalks, thinly sliced
½ cup sweet corn, shaved from the cob
Preheat the oven to 400℉.
Cut small potatoes in half and large potatoes in quarters. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon olive oil, lemon zest, salt, pepper, and garlic powder. Spread into an even layer and bake for 30 minutes or until potatoes can easily be pierced with the tip of a knife. Remove from the oven and let cool till the potatoes are slightly warm or room temperature.
While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together the remaining 1 tablespoon olive oil, yogurt, red wine vinegar, dijon, shallot, dill, chives, and parsley. Set aside.
Add the potatoes, celery, and corn to the dressing and toss to combine. Season with salt and ground black pepper to taste. Serve immediately or refrigerate to chill the salad before serving.
If you can’t find assorted colored potatoes, you can use all red potatoes.
For approximately ¾ cup
Total Fat: 5 grams
Saturated Fat: 1 gram
Cholesterol: 3 milligrams
Sodium: 225 milligrams
Carbohydrate: 19 grams
Fiber: 3 grams
Sugar: 2 grams
Added Sugar: 0 grams
Protein: 4.5 grams