Ingredients
8 medium potatoes, skin on
1 tsp (5 ml) salt, divided
Pinch of mustard powder
Lemon juice and black pepper to taste
½ cup (125 ml) mayonnaise, preferably reduced-fat
½ cup (125 ml) plain low-fat yogurt
1 tbsp (15 ml) fresh parsley, chopped
½ red or green bell pepper, seeds removed and chopped
½ onion, finely chopped
1 hard-boiled egg, peeled and chopped (optional)
Instructions
1 ) Boil the Potatoes
Place the potatoes and ½ teaspoon of salt into a large pot of water. Bring to a boil and cook until tender, about 20 minutes depending on size. Drain and allow to cool slightly. Once they’re cool enough to handle, peel off the skins and cut the potatoes into bite-sized cubes.
2 ) Prepare the Dressing
In a medium bowl, combine the mustard powder, remaining salt, lemon juice, and black pepper. Add the mayonnaise and yogurt, stirring until the mixture becomes silky and smooth. This combo is what gives the salad its balanced richness and lightness.
3 ) Combine Everything
In a large mixing bowl, add the cubed potatoes, chopped red or green pepper, and onion. Pour the dressing over the top and gently fold everything together, being careful not to mash the potatoes. The goal is to coat every piece without losing that soft, rustic texture.
4 ) Add the Finishing Touch
Sprinkle the top with chopped parsley and the optional chopped egg for color and extra creaminess. Chill in the refrigerator for at least 30 minutes before serving.