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2020’s Summer Potato-Salad

Prep Time20 minsCook Time20 minsTotal Time40 mins

Humid, hot summer days are here! The hot grill grate is covered with your favorite meat, but what else??? 2020 potatoes salad to the rescue!
The delicate blank slate of the red potatoes gets perfectly dressed with a combo of yogurt, mustard, vinegar and fresh sage. Crunchy, tangy and savory notes are filled with this side salad. Also, add to it! Make it spicy, make it more tangy, make it more creamy...use this recipe as a base!
Make this the night before and the flavors will infuse into the potatoes. But, if you only have a few hours you won’t be disappointed.

 5 Small- medium red potatoes Boiled, till fork tender and cut into small pieces. Cooled.
 1 Celery stalk, diced
 ¼ cup Yellow/white onion diced
 ⅛ cup Dill pickles, diced
 2 tbsp Fresh Sage leaves, julienned Parsley or basil can be substituted
 Optional add-ins (diced)Hard boiled eggs, cucumbers, bell peppers, jalapeños, radishes
Dressing
 ¼ cup Mayonnaise
 ¼ cup Greek yogurt
 1 tbsp Mustard
 2 tbsp White wine vinegar Red wine vinegar can be substituted
 1 tbsp Honey
 ¼ tbsp Parsley flakes
 Salt and pepper
1

To prepare the potatoes: boil potatoes in water, in a medium saucepan for about 10-15 minutes, or until tender when pierced with a fork.
Cut into small, bite size pieces, let cool.

2

Add to cooled potatoes (or if your in a rush for time, semi-cooled potatoes), celery, onion, pickle and sage. Gently fold together.

3

Combine dressing ingredients together. Drizzle over potato mixture and gently mix. Season with salt and pepper to taste.

Nutrition Facts

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