Parisian Potato Salad

Name: Parisian Potato Salad
Prep time: 20 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 3 lb. Yukon gold potatoes, peeled and cut into 1" chunks; 3/4 c. Greek yogurt; 3 tbsp. extra-virgin olive oil; 2 tbsp. grainy mustard; 4 stalks celery, thinly sliced; 1/2 c. cornichon pickles, drained and thinly sliced; 1/2 small red onion, very thinly sliced; 5 large hard-cooked eggs, coarsely chopped; 1/4 c. finely chopped parsley

By The Good Housekeeping Test KitchenPublished: Jul 12, 2016

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Mike Garten

Yields:

10 serving(s)

Active Time:

20 mins

Total Time:

45 mins

This creamy side dish incorporates the flavors of niçoise salad into every bite.

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Ingredients

3 lb. Yukon gold potatoes, peeled and cut into 1" chunks
3/4 cup Greek yogurt
3 Tbsp. extra-virgin olive oil
2 Tbsp. grainy mustard
4 stalks celery, thinly sliced
1/2 cup cornichon pickles, drained and thinly sliced
1/2 small red onion, very thinly sliced
5 large hard-cooked eggs, coarsely chopped
1/4 cup finely chopped parsley

Directions

1. Step 1To a large saucepot of salted water, add potatoes. Partially cover; heat to boiling on high. Reduce heat to maintain simmer. Cook 12 to 15 minutes or until potatoes are tender. Drain well; let cool 10 minutes.
2. Step 2Meanwhile, in a large bowl, stir yogurt, oil, mustard, and 1 teaspoon each salt and pepper. Add potatoes to dressing; toss until well-coated.
3. Step 3Fold in celery, pickles, and red onion. Then gently fold in eggs and parsley. Serve immediately or refrigerate, covered, up to 1 day.

Nutritional Information (per serving): Calories 215; Protein 8g; Carbohydrate 26g; Total Fat 9g; Saturated Fat 3g; Dietary Fiber 2g; Sodium 410mg.

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