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.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!