1 1/2 lb red skin potatoes, cubed
1 1/2 lb purple potatoes, cubed
2 stalks celery, diced
1 bunch scallions, greens and white parts, diced
for the dressing:
150 g (5.3 oz) Greek yogurt
3 tablespoon Dijon mustard
1/3 cup chives, cut into 1/4 inch pieces
1/4 cup chopped tarragon
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery seed
Bring a large pot of salted water to boil. Add potatoes and cook until fork tender. Drain and set aside. Meanwhile, gently stir together all of the dressing ingredients. Pour over slight warm potatoes and the celery and stir to evenly distribute. Serve chilled or at room temperature.
*I used the wonderful Oikos organic Greek yogurt. It is rich, creamy and fat free.
This is a some what healthier version of the typical creamy potato salad; it makes the most of fat free Greek yogurt and Maille Dijon mustard and lots of green. That said, it is full of flavor from the fresh herbs and my favorite mustard. I love using a mix of red-skinned and purple potatoes in a salad, somehow it seems more festive than using just the red-skinned ones.