Creamy Potato Salad (with tangy mayo, red onion and chives)

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

2 pounds Yukon gold potatoes (scrubbed and cut into bite-size chunks (keep the skin on!)

¾ cup light mayonnaise (or non-fat plain Greek yogurt (or a combo of both)

2 tablespoons grainy mustard

1 teaspoon apple cider vinegar

2 to 4 tablespoons finely chopped red onion

2 to 4 tablespoons chopped chives

Salt and black pepper (to taste)

Pinch of sweet or smoked paprika (for garnish)

Optional: 1 pound sliced mushrooms (sautéed or roasted)

Instructions

Add chopped potatoes to a large pot and cover with 1-inch of cold water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but still hold their shape—about 15 minutes.

Drain potatoes in a colander, and transfer to a large mixing bowl. Let them cool in the fridge for at least 5 minutes before adding the dressing. NOTE: For resistant starch benefits: Cool the potatoes in the fridge overnight (12 hours) before assembling the salad. (See Notes below.)

In a small bowl, make the dressing by whisking together the mayo (or yogurt), mustard, vinegar, onion, and chives. Pour over the cooled potatoes and gently fold everything together until evenly coated.

Season with salt and pepper to taste. Add a pinch of paprika over the top for a pop of color and flavor. If using mushrooms, gently stir them in at the end. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow everything to meld together.

Nutrition

• Taille de Portion: 0.5 cup
• Calories: 110 kcal
• Lipides Totaux: 3.5 g
• Lipides Saturés: 0.5 g
• Lipides Insaturés: 3 g
• Sodium: 170 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 1 g