Categories: Salad- slaw- salad dressing
Ingredients
- 3 lbs. small red-skinned potatoes, scrubbed
- Salt and pepper
- 3/4 cup plain Greek yogurt
- 1 Tbsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 2 ribs, celery, thinly sliced
- 1 small shallot, minced
- 2 Tbsp. chopped chives
Directions
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot; cover. Let stand, off heat, until softened, about 10 minutes more.
- In a small bowl, whisk together yogurt, mustard and vinegar.
- When potatoes are cool enough to handle, cut into quarters. Place in a large bowl, and add celery, shallot and chives. Add yogurt mixture, season with salt and pepper and gently stir.