You’ll Win “Chef Of The Year” With This Potato Salad!

1 lb. baby potatoes (red or gold work)
1/3 cup diced red onion
1/3 cup diced celery
½ cup plain non-fat Greek yogurt
1 tbsp. mayonnaise
1 tsp. red wine vinegar
2 hard boiled eggs, chopped
Handful fresh chopped parsley
Salt and pepper to taste

Cut potatoes into quarters and put into a medium pot. Add enough cold water to the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).

Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.

Gently mix in hardboiled eggs and parsley. Adjust seasonings and enjoy!


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