From: Healthy Decadence with Devin Alexander2 pounds red potatoes, cut into 3/4-inch chunks water
1 teaspoon plus 1/4 teaspoon salt, or more to taste, divided
3/4 cup fat free plain yogurt
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon extra virgin olive oil
2/3 cup finely chopped whole green onions
3 tablespoons finely chopped flat leaf parsley
1/2 tablespoon finely chopped fresh tarragon
Pepper, to taste
Place the potatoes in a large pot. Add enough cold water to exceed the top of the potatoes by 2 inches. Place the pot over high heat and add one teaspoon of the salt. Bring the water to a boil and cook them uncovered until they are just tender through, approximately 20-25 minutes.
Drain the potatoes in a colander and allow them to cool. Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining 1/4 teaspoon salt and stir them until combined.
Transfer the potatoes to a large bowl and pour the dressing over them. Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. Season to taste with additional salt and pepper. Refrigerate for at least one hour or up to 1 day. Makes 6 servings.
1 scant cup=3 points
2 comments:
So, I was a little skeptical of the yogurt in the recipe but I tried it and IT IS GOOD! You can't even tell it is in there. A few changes I made:
*Instead of using tarragon, I used dried dill. I really like the flavor of that. If there is a herb that you prefer add it.
*I left out the parsley.
*I added more salt and a little garlic powder.
Hey girl! Just had to tell you that I made your recipe for Apple Dumplings tonight. YUMMY! They turned out great and were delicious and super easy to make! ~Martha~
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