Ingredients
Units
Scale
- 2 lbs Yukon gold potatoes or other waxy potato
- Optional: 1 cup finely chopped celery for crunch
Dressing-
- 1/4 cup good quality mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon white wine (or white cooking wine)
- 1 tablespoon dijon mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chopped tarragon (can use dry)
- 2 tablespoons fresh chopped chives (can use dry)
- Salt and Pepper to taste
Instructions
- Make the dressing for the potatoes by mixing the mayo, yogurt, herbs, garlic and onion powders, wine, mustard, and salt and pepper in a medium mixing bowl until well incorporated. Cover with saran wrap and refrigerate.
- Bring a large pot of salted water to a boil
- Chop your potatoes into 1/2 inch cubes
- Add them to the boiling water and reduce to a medium heat
- Boil the potatoes for 10-15 minutes, or until they are tender when you pierce them with a fork or knife
- Drain the potatoes in a colander. Let them cool, then toss with the dressing. Add celery (if using) and toss to incorporate.
- Put in fridge for at least one hour and serve.
- Prep Time: 5 min + chilling time
- Cook Time: 15 min
- Category: Savory
- Method: Italian/ French
- Cuisine: Italian/ French