Hey all! Hope you’re enjoying this lovely weekend. I got a couple of requests for this recipe (mayo-free potato salad is not unheard of, I promise!), so here you go. Hope you like it — it serves 12, but you can easily halve most of the ingredients or adjust to taste for a smaller crowd.
There’s a bit of prep work to the recipe, but isn’t there always with potato salad? Once you’ve cut everything up, it’s easy.
1 tablespoon plus 1 teaspoon of Dijon mustard
¼ cup of red wine vinegar
¾ cup of olive oil
1 cup of low-fat plain yogurt
¼ cup of snipped chives
Coarse salt and fresh-cracked pepper
12 new potatoes, peeled (optional), sliced, cooked in boiling, salted water for 8-10 minutes and mostly cooled
2 large cucumbers, peeled, seeded and chopped
3 tomatoes, chopped and mostly seeded
8 celery stalks, sliced (no greens)
1 cup of raisins
Put the dressing ingredients in the bottom of the bowl you’re going to use to serve your salad (through salt and pepper, to taste — you won’t need much salt with the tang of the yogurt). Whisk well.
Drop in the rest of the ingredients, folding gently. Chill until serving (can be made in advance).
That’s all there is to it. Hope you like it and definitely let me know your thoughts.