Jen & Derek’s Organic Farm : Greek Yogurt Potato Salad with Fresh Herbs

With all of the hot weather lately, we have been doing a lot of Barbecuing around our house.  The perfect side dish to a anything off of the BBQ is a great potato salad.  I like to lighten up this dish by using Greek yogurt.  The great selection of fresh herbs added lots of flavour.

Greek Yogurt Potato Salad with Fresh Herbs

6 medium potatoes, boiled, cooled and cubed
4 boiled eggs, peeled and cubed
4-6 pieces of celery, sliced small
2-3 small red onions, thinly sliced
a large handful of fresh dill, minced
a large handful of fresh parsley, mined
a couple of basil leaves, sliced thinly
1/3 cup of your favourite mayo
1/4 cup of plain Greek Yogurt
1 tablespoon of red wine vinegar or your favourite vinegar
1 tablespoon of honey Dijon mustard
1/2 teaspoon of salt
lots of freshly ground pepper

Toss the potatoes, eggs, celery, onion and the fresh herbs together in a large bowl.  In a smaller bowl, mix the mayo, yogurt, vinegar, mustard, salt and pepper together until thoroughly mixed.  Toss the potato mixture with the dressing and serve.  This salad will keep well in the fridge for only a day  or two, that is if you have any leftovers.

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