#3 of Three Memorial Weekend Salads

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Lemony Potato Salad 

I am madly in love with this potato salad. You just HAVE to try it... at least once! And since it's made with Olive Oil and Greek Yogurt, it is so much healthier than a traditional potato salad.

Boil 3 1/2 Lbs of quartered (or halved, depending on their size) red potatoes in heavily salted water.

While they are cooking mix together 3/4 Cup  extra virgin olive oil, 1/4 C lemon juice, and S&P to taste.

Oh look... more dressing in a jar. Who knew? (this has seemed to be my theme this weekend)
And again... I quadrupled this recipe, so you won't have nearly this much dressing.

Drain potatoes when fork tender, and WHILE STILL HOT mix in your lemon vinaigrette, one bunch of chopped fresh chives, a few pieces of thinly sliced bacon, the zest of 2 lemons, and 1/2 Cup of Greek Yogurt.

Let cool completely in the fridge... OR you could totally serve this as a warm potato salad. 

I think this will fast become a fave of yours. It is so simple AND tasty AND healthy. Win, win, winner!!

Peace & Love, 
Chandra Nicole

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