Potato Salad with Yogurt Vinaigrette

This is a great way to lighten up your potato salad while still keeping it creamy, tangy, and super satisfying.
Serves 6-8
Brain Healthy Ingredients: 

Treating the onion with boiling water softens the onion in both texture and flavor.

  • 2 pounds red potatoes, cleaned but unpeeled, chopped into bite-size pieces
  • 1 medium red onion, diced
  • 1/3 cup red or white wine vinegar
  • 1 garlic clove, minced finely
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • 1/2 cup plain yogurt
  • 3-4 stalks of celery, diced
  • 2 Tablespoons fresh flat-leaf parsley, chopped finely
  • 2 hard-boiled eggs, diced
  • salt and pepper
  • Boil or steam the potatoes for about 15 minutes, until tender and cooked through. Remove from heat and drain. Let cool to room temperature.
  • Meanwhile, place onion in a bowl. Pour on boiling water to cover. Immediately drain and rinse with cold water. Transfer to a large bowl.
  • Add vinegar, garlic, mustard, olive oil, and yogurt to the onion and whisk to combine.
  • Add potatoes, celery, parsley, and eggs to the large bowl with the dressing. Season with salt and pepper. Toss gently until well coated.
  • Refrigerate for 1-4 hours before serving.