creamy, herbed, healthy potato salad
I loooovvveeeee food.
It's amazing that I even finished 30 days on the Whole30 cleanse (by the way, I'm going for round 2 come April 4th!).
So, when it comes to a healthier version of a not-so-healthy comfort food which I love, I just have to try it. My mother ALWAYS made her potato salad from scratch and I fondly remember it to this day. Now I've created my own and I wanted to share it with you. (Seriously, do you know ANYONE who likes those acidic, store bought potato salads? I didn't think so.)
I'm going to be a little unconventional here and not follow the traditional route of a recipe with measurements (I'm no Ina Garten or Nigella Lawson, so just go with this, ok?). Instead, I'm just going to list out what I used and how much, so feel free to be liberal with the ingredients you love.
Creamy, Herbed (healthy) Potato Salad
new potatoes (red and white)
celery stocked, diced
green onions, diced
salt & pepper
chili flakes (for that added spice)
lemon-infused EVOO (listen up people, I ONLY use this brand which is available in Vancouver only. Trust me when I say you will never eat another version of EVOO once you try this brand)
non-fat plain greek yogurt (I love Liberte)
lemon juice (lots of it for that extra tanginess)
a bunch of fresh herbs (whatever floats your boat - I used rosemary, thyme, & parsley)
Boil potatoes in hot water, strain, let cool then cut into halves. Mix well all other ingredients in bowl (yogurt, herbs, EVOO, onions, & celery). Add potatoes and refrigerate for at least 2 hours to ensure all the flavours have blended.