Herbed Chobani Potato Salad
When you want to lighten your potato salad, dress it with a herb-filled Greek yogurt dressing.
Servings: 4 servings
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.