Skip to Content

The Red & White Potato Salad

  • Prep
    10 min
  • Total
    55 min
  • Servings
    8

Ingredients

  • 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

Directions

  1. 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).
  2. Add potatoes and toss until well combined. Stir in cheese, tomatoes and red pepper.

 

Tips:

  1. For zesty flavour, stir 2 tbsp (30 mL) finely chopped capers into dressing.
  2. Add cooked and crumbled bacon to salad if desired.

YOU MAY ALSO LIKE THESE RECIPES

  • Prep
    6 min
  • Total
    20 min

Stuffed Zucchini

  • Prep
    20 min
  • Total
    2 h 30 min

Shredded Beef with Creamy Cheddar Cheese Polenta

  • Prep
    20 min
  • Total
    50 min

Cheesy “Philly Joe” Sliders