‚Äč The Red & White Potato Salad


The Red & White Potato Salad

Servings: 8
Preparation: 10 minutes
Cooking: 15 minutes + 30 minutes cooling time
Meal Type(s):


2 lb (1 kg) red baby potatoes, halved
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) Greek yogurt
3 tbsp (45 mL) mayonnaise
3 tbsp (45 mL) finely chopped fresh chives
4 tsp (20 mL) grainy mustard
2 tsp (10 mL) maple syrup
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pinch cayenne pepper (optional)
1 pkg (210 g) Armstrong marble Cheese snacks, quartered
1 cup (250 mL) halved cherry tomatoes
1 red pepper, chopped


  • Place potatoes in large saucepan; pour in enough cold water to cover and bring to boil. Reduce heat to medium-low; simmer for 14 to 16 minutes or until tender. Drain and let cool completely.
  • In large bowl, whisk together lemon juice, yogurt, mayonnaise, chives, mustard, maple syrup, garlic, salt, pepper, and cayenne pepper (if using).
  • Add potatoes and toss until well combined. Stir in cheese, tomatoes and red pepper.


  • For zesty flavour, stir 2 tbsp (30 mL) finely chopped capers into dressing.

Add cooked and crumbled bacon to salad if desired.

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