Potato Salad With Yogurt-and-Mint Dressing

Name: Potato Salad With Yogurt-and-Mint Dressing
Total time: 20 min
Yield: 6 servings
Ingredients: 2 pounds fingerling or other small potatoes, halved; 1 cup whole-milk yogurt; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 clove minced garlic; 2 scallions, thinly sliced; 1/2 cup mint leaves, thinly sliced

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(18)
Comments: Read comments

Featured in: Food; Simplicity Patterns

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Ingredients

Yield:6 servings

2pounds fingerling or other small potatoes, halved
1cup whole-milk yogurt
2tablespoons olive oil
1teaspoon kosher salt
½teaspoon freshly ground black pepper
1clove minced garlic
2scallions, thinly sliced
½cup mint leaves, thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.