I am not a picky eater and will eat just about everything…. except one disgusting little condiment called mayonnaise. I’ve never liked mayo; even when I was little, I always preferred mustard on sandwiches. When I studied abroad in Italy, there was no mayo to be found anywhere, and I couldn’t have been happier. With that being said, I had 4 large russet potatoes that I needed to get rid of. I decided to make a lemon potato salad based on a recipe from Gourmet magazine. I substituted the mayo with plain yogurt. I also added a little grainy Dijon mustard. Enjoy!
- 4 large russet potatoes
- 1 cup chopped celery (about 4 ribs)
- 1 1/2 cup plain, fat free yogurt
- 1/2 cup chopped chives
- 1 tsp grated lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp course ground Dijon mustard
- 1 tsp sugar
- salt and pepper to taste
- Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12-20 minutes.
- While potatoes cook, stir together celery, yogurt, chives, lemon zest and juice, sugar, salt, and pepper in a large bowl.
- Drain potatoes and cool completely, then roughly chop into cubes. Add to dressing and toss to coat.