Salade de petites pommes de terre aux herbes

Ingrédients

• 2 pounds red baby potatoes
• 3/4 cup plain greek yogurt
• 1/2 cup lowfat mayo
• 2 teaspoons maple syrup
• 1/3 teaspoon white vinegar
• salt and pepper to taste
• 2 tablespoons fresh chives (chopped)
• 1 tablespoon fresh basil (chopped)
• 2 tablespoons fresh parsley (chopped)
• 1 celery stalk (finely diced)
• 1/2 small yellow onion (finely diced)

Préparation

1. 1

   Boil: Rinse the potatoes, then cut them into quarters. Place them in a large pot. Add just enough water to cover the potatoes. Boil for 15-20 minutes or until the potatoes are tender. Check for doneness by piercing the potatoes with a fork. Drain the potatoes after they are done cooking.

2. 2

   Whisk: In a medium sized bowl, whisk the yogurt, mayo, maple syrup, and white vinegar. Season with salt and pepper to taste according to your needs.

3. 3

   Mix: Let the potatoes cool at room temperature for 30 minutes. Then place them in a large bowl with the prepared dressing, chives, basil, parsley, celery, and onions. Use a wooden spoon to mix the ingredients until they are combined. This can be served immediately or it can be chilled until it's time to serve.