Red Potato Salad
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 2 lbs Red Potatoes, skin on
  • ½ cup Mayonnaise
  • ½ cup plain Greek Yogurt or Sour Cream
  • ¼ cup Parmesan Cheese, grated
  • 1 tsp Yellow Mustard
  • 1 clove Garlic, minced
  • ¼ cup Minced or Grated Sweet Onion
  • ¼ cup Minced or Grated Carrots
  • 2 tbsp. Chopped Italian Parsley
  • Salt + Pepper, to taste
Instructions
  1. TO STEAM THE POTATOES: simply cut them in similar size pieces (or leave whole if you’d like) and use your stovetop steamer (I use a metal apparatus you place in a pot with water). Fill a large pot just below the bottom of the steamer with water (or even better, chicken stock!). Bring to a boil and steam your Potatoes for 15-20 minutes, or until they pierce easily with a knife.
  2. TO BAKE THE POTATOES: place them in a buttered 15 x 10 inch baking pan. Poke a few holes in the skin with a fork. Bake uncovered, at 425 for 35 minutes, or until tender.
  3. AFTER POTATOES ARE COOKED: place them in a large bowl and mash them up a bit. Then set them aside to cool. Either on the counter top or in the refrigerator.
  4. TO MAKE THE POTATO SALAD: once cooled, add the mayonnaise, Greek yogurt, parmesan, mustard, garlic, onion and carrots to the bowl with the potatoes and mix well until everything is combined. Add salt and pepper, to taste, and then finish with the Italian parsley. Serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/red-potato-salad/