Potato Salad with Yogurt Vinaigrette
- Boil or steam the potatoes for about 15 minutes, until tender and cooked through. Remove from heat and drain. Let cool to room temperature.
- Meanwhile, place onion in a bowl. Pour on boiling water to cover. Immediately drain and rinse with cold water. Transfer to a large bowl.
- Add vinegar, garlic, mustard, olive oil, and yogurt to the onion and whisk to combine.
- Add potatoes, celery, parsley, and eggs to the large bowl with the dressing. Season with salt and pepper. Toss gently until well coated.
- Refrigerate for 1-4 hours before serving.
Benefits of Potato Salad with Yogurt Vinaigrette
Potato salad is a good source of vitamin C. Potatoes being the main ingredient is a good source of vitamin C and B-complex. Potatoes are high in carbohydrates too. Potato Patties are also high in selenium.
Ingredients
- 2 pounds red potatoes, cleaned but unpeeled, chopped into bite-size pieces
- 1 medium red onion, diced
- 1/3 cup red or white wine vinegar
- 1 garlic clove, minced finely
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 3-4 stalks of celery, diced
- 2 Tablespoons fresh flat-leaf parsley, chopped finely
- 2 hard-boiled eggs, diced
- salt and pepper
- Category:
- Cooking:
- Protein: 7.2g
- Type: Free