Not everyone would enjoy a 10 lb bag of potatoes as a Christmas present, but I had no objections when my dad handed me a big sack of russet taters at our annual Christmas day lunch. Two weeks later and there's nary a sign of aging on them, just a few eyes sprouting but I felt like I had better not wait too terribly much longer before finishing off the bag. And in the meantime, I had become aware of Chobani's #MadeWithChobani campaign. As an avid Chobani eater already, I was excited to see what I could make with yogurt since I normally eat it as is in the morning.
I didn't want to go the yogurt smoothie route, that's just too easy. And I didn't want to do a dessert because I wasn't feeling too terribly inspired in that category. And then I remembered a favorite potato salad recipe, that most people would call "lightened" but I think of it as just another way to eat potato salad. Another way I love it is the way my family makes it, with eggs and mustard and plenty of diced kosher dills. So this one is "lightened" in the sense that there's no eggs and much less mayonnaise, but it still packs a lot of great flavor and the same chunked potato feel.
Herbed Chobani Potato Salad
Ingredients
- 4 medium russet potatoes peeled and diced
- 1 clove garlic peeled
- 14 oz water or chicken or vegetable stock
- 1 5.3 oz cup plain Chobani yogurt
- 1 tbsp fresh dill (or 1 tsp dried)
- 2 tbsp mayonaise
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp white wine (I used Pinto grigio)
- salt to taste
Instructions
- Bring the broth, potato cubes, water and garlic clove to a boil. Turn down the heat and simmer for 20 minutes or until potatoes can be pierced easily with a fork.
- Drain the potatoes and let cool for 30 minutes. Pick out the garlic clove and discard.
- Whip the remainder of the ingredients together and gently fold into the cooled potatoes.
- Chill in the fridge for a few hours for maximum flavor mingling.
How do you enjoy Chobani? If you're feeling inspired too, share your creation with the hashtag #MadeWithChobani!