Hold the Mayo Potato Salad


  • 1 container reduced fat Greek yogurt (approximately 6 ounces)
  • 1 tablespoon(s) apple cider or malt vinegar
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) chopped rosemary
  • ½ teaspoon(s) Salt
  • 1 pound(s) small potatoes such as Red Bliss or Fingerling
  • ¼ teaspoon(s) freshly ground black pepper
  • + 1 more ingredients
    • 1 cup(s) peppadew chilies, chopped

Quarter the potatoes and place in a large stockpot with cold water to cover. Bring to a boil, then reduce the heat to medium-low. Simmer about 25 minutes until the potatoes are fork tender. Drain. In a large bowl, whisk the yogurt, olive oil, vinegar, rosemary, salt, and black pepper, until smoot...

View full recipe at RecipeTips.com


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