Red Potato Salad
Serves: 10
  • 2 lbs Red Potatoes, steamed or baked
  • 1 cup plain Greek Yogurt
  • ¼ cup Parmesan Cheese, grated
  • 1 tsp Sweet Mustard
  • 1 clove Garlic, minced
  • ½ cup Sweet Onion, minced
  • ¼ cup Carrots, minced or grated
  • 2 tbsp fresh Parsley, chopped
  • S + P to taste (do not add salt if preparing for an infant less than 1 year)
  1. To steam your 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 your Potatoes, place them in a buttered 15 x 10 inch baking pan. Bake uncovered, at 425 for 35 minutes, or until tender.
  3. Once the Potatoes are cooked to your preference, set them aside to cool.
  4. In a large bowl, combine the Greek Yogurt, Parmesan, Sweet Mustard, Garlic, Onion, Carrots. Mix well. Then add the cooled Potatoes and toss to coat. Add S + P to taste and finish with fresh Parsley.
  5. Some yummy add-in or substitute items include: 3-4 crumbled bacon strips, 2 chopped hard-cooked eggs, 1 minced dill pickle, 2 tbsp chopped Green Onions, 2 tbsp. Barbecue Sauce or ¼ cup French Fried Onions.
Recipe by Slice of Jess at