Mustardy Mediterranean Potato Salad (Mayo-free!)

Though the Fourth has come and gone, picnic season is in full swing! This recipe was created out of the desire to make potato salad for our Fourth of July guests while staying as farrrrrrr away from mayo as possible. Well, in the spirit of all things substitutions, why not use Greek yogurt? (all the cool kids are doing it!). Add a few spices, some mustard, and a squirt of honey and you’ve got yourself a mayo-free and lightened-up potato salad that complements that juicy burger next to it on your plate. 🙂 Just think, now you can have the cheese on your burger AND those irresistible baked beans that have been wafting through the house all.day.long!

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Mustardy Mediterranean Potato Salad (Mayo-free!)
Recipe Type: Salad, Side
Cuisine: Picnic, American, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Perfect picnic potato salad that uses Greek yogurt in place of mayo, and a squirt of whole grean mustard and honey for some extra zest and sweetness!
Ingredients
  • 1/2 cup plain greek yogurt
  • 2 tbsp whole grain mustard
  • 2 tbsp red wine vinegar
  • 3 tsp dijon mustard
  • 1 tsp minced garlic
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp italian seasoning (optional)
  • 2 28 oz bags red potatoes or potato medley
  • 1/3 cup flat leaf parsley, chopped
  • 2 green onions, chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • green beans, chopped into thirds
  • 1/2 cup feta cheese (or to taste)
Instructions
  1. Prepare the dressing by whisking all ingredients (up to the potatoes) in a bowl.
  2. Meanwhile, half the potatoes and place in a large, microwaveable bowl. Microwave on high for 8-12 minutes, until soft (I found that the purple and red ones took slightly longer to cook than the yellow!)
  3. While potatoes are still warm, pour dressing on top of them and mix to combine.
  4. Chop parsley, green onion, celery, red onion, and green beans and toss with cooked potatoes.
  5. Top with feta cheese and refrigerate at least 2 hours to allow flavors to set. (Can also be made a day in advance!)

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