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.
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.
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