Potato Walnut Salad
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 1 large potato (if using smaller use 2), boiled
  • ¼ cup hung yogurt
  • 2 heaping tbsp light mayo
  • 1 tsp mustard
  • 1 tsp vinegar
  • 1 tsp garlic powder
  • 1 tsp parsley
  • Salt and freshly ground pepper, to taste
  • 3-4 tbsp walnuts, halved and toasted (instructions on toasting below)
  • ¼ cup chopped red onions
Instructions
  1. Boil the potatoes till tender when pierced with a sharp knife; set aside to cool
  2. Preheat oven to 425 F. On a baking tray, line the walnuts and bake at 425F for 8-10 minutes.
  3. In a bowl, mix the hung yogurt, mayo, vinegar, mustard, garlic powder, parsley, salt and pepper.
  4. Once the potatoes have cooled, peel and chop them into quarters. Add to the yogurt-mayo mixture. Add in the chopped onions and walnuts. Mix well. Refrigerate for an hour to let all the flavors meld.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/10/08/october-recipe-swap/