Power Potato Salad


  • 2 lbs red potatoes, cut into ¾-inch chunks
  • water
  • salt to taste
  • 3/4 cup fat free plain yogurt
  • 2 tsp  Dijon mustard (optional)
  • 1 tbsp extra virgin olive oil
  • 2/3 cup finely chopped whole green onions
  • 3 tbsp  finely chopped flat leaf parsley
  • 1/2 tbsp  finely chopped fresh tarragon
  1. Place the potatoes in a large pot.  Add enough cold water to exceed the top of the potatoes by 2 inches.  Place the pot over high heat and add one teaspoon of the salt.  Bring the water to a boil and cook them uncovered until they are just tender through approximately 20-25 minutes.  Drain the potatoes in a colander and allow them to cool.

  2. Meanwhile, in a small bowl whisk together the yogurt and mustard.  Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining ¼ teaspoon salt and stir them until combined.

  3. Transfer the potatoes to a large bowl and pour the dressing over them.  Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined.  Season to taste with additional salt and pepper.  Refrigerate for at least one hour or up to 1 day

Devin Says: I always slightly mash some of the potatoes in my potato salads to give it a creamier texture, thus requiring less mayonnaise.  Larger chunks of whole potatoes seem drier and require more added fat and calories to be added for a similar result. 

Recipe courtesy of “Healthy Decadence with Devin Alexander” on Fit TV

Photo Credit: Lisa Cohen

Originally posted on www.devinalexander.com