Spiced Potato Salad
Yield: approx. 8 cups (16- ½ cup servings)
Prep time: 1 hour
Cooking time: 40 - 50 minutes minutes
Ingredients:
- 4 large Russet potatoes
- 1 T kosher salt
- 1 T olive oil
- 2 medium yellow onions, diced small
- 2 bunches green onions, diced small
- 2 t garlic, finely chopped
- 4 T Wholearth Spice ITALY SPICE BLEND
- ½ cup red wine vinegar
- ½ cup non fat yogurt
- ½ cup mayonnaise
- 2 T whole grain or Dijon mustard
- 1 bunch dill, finely chopped
- 1 bunch parsley, chopped
- 1 bunch chives, chopped
- ½ bunch tarragon, finely chopped
- Salt and pepper to taste
Method:
- Slowly simmer potatoes in salted water in a four-quart stock pot until barely fork tender (cooking time will depend on the size of the potatoes).
- Heat olive oil to smoke point in sauté pan.
- Sauté onions, celery, green onions, garlic for 3- 5 minutes until tender.
- Add Wholearth Spice ITALY SPICE BLEND and continue to sauté for one minute, or until aromatic.
- Add red wine vinegar and set aside to cool.
- Dice potatoes and place in large mixing bowl.
- Mix sautéed ingredients together with potatoes.
- Add yogurt, mustard, mayonnaise and herbs.
- Season with salt and pepper.
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