Grab your picnic basket—this one's sure to be a hit. The secret's in the flavored vinegar.
If you like your potato salad extra creamy, use Original Style Mountain High Yoghurt.
If you want to make it even lighter, use Lowfat or Fat Free.
10 medium potatoes with skins, scrubbed clean
4 cups Plain Mountain High Yoghurt
3 tablespoons tarragon or malt vinegar
1 cup chopped celery
4 tablespoons grated or chopped
red onion
3 hardcooked eggs, cooled and diced
1 tablespoon Dijon mustard
Salt and pepper
Chopped fresh parsley
In a large stockpot, cover potatoes
with water and boil until easily pierced with a fork through the center, about
20 minutes. Drain, cool, and dice into ½” cubes.
In a large glass or ceramic bowl, stir together yoghurt, vinegar, celery, onions, eggs, and mustard. Add cooled potatoes and stir until coated evenly. Season with salt and pepper to taste. Cover and chill for several hours. Garnish with chopped parsley.
10 medium potatoes with skins, scrubbed clean
