This easy, flavorful, and colorful salad is the perfect, healthy addition to your next socially-distant picnic. It’s creamy, tangy, and full of rainbow-colored ingredients. Remember to keep the skins on your potatoes to increase the nutrient content as they’re loaded with vitamin C, iron, calcium, and zinc–all great nutrients for healthy immunity!
2 pounds baby potatoes with skin on
1 cup plain whole milk yogurt
2 tablespoons mayonnaise (optional)
2 tablespoons whole grain mustard
1 tablespoon dijon mustard
1/3 cup apple cider vinegar
1/3 cup chopped dill
1/3 cup chopped parsley
1 3/4 teaspoons sea salt
1/2 teaspoon ground black pepper
4 green onions, chopped (including white and green parts)
3 stalks celery, chopped
3 hardboiled eggs, chopped
Place clean potatoes in a large stock pot or Dutch oven on the stovetop and cover with water by 1-2 inches. On medium to high heat, boil the potatoes until fork tender, about 5-8 minutes. Remove from the heat and drain them in a colander and set aside to cool to room temperature. You can run cold water over them to speed up the cooling process if necessary. Cut the cooled potatoes into bite size pieces and set aside.
In a large bowl, whisk together the yogurt, mayo, both mustards, vinegar, herbs, salt, and pepper. Next, add the cut potatoes to the bowl with the dressing and the celery, green onions, and hard boiled eggs. Mix together and season to taste with salt and pepper. Chill for at least 20 minutes in the refrigerator and serve cold.
Get exclusive access to the recipe from my cookbook The Nutritionist's Kitchen!