Russets versus reds: what’s the difference? Starchier and thicker skinned, russet potatoes work well in baked, mashed or fried dishes. New reds, on the other hand, have less starch and paper-thin skin””making them perfect for boiling, steaming or grilling. Try this easy-to-make red potato salad for your next picnic or party. Spuds are boiled and quartered, then tossed with good-for-you Greek yogurt, crunchy celery and fresh herbs.
Creamy Greek Yogurt Potato Salad
24 small red potatoes (approx. 3 lbs.)
1/4 tsp. sea salt 1/4 tsp. freshly ground pepper
3/4 cup plain Greek yogurt
3 Tbsp. balsamic vinegar
3 stalks celery, thinly sliced 1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh tarragon
1/2 cup brazil nuts, finely chopped
1. Place potatoes in a large pot of salted water. Cover potatoes with cold water and bring to a boil. Reduce to a simmer and cook until tender, approximately 20 minutes. Drain and rinse with cool water then cut into quarters.
2. In a large bowl, whisk Greek yogurt, vinegar, salt, pepper, potatoes, celery, cilantro, tarragon and Brazil nuts.
3. Add potatoes to bowl and stir well to combine.