Recipes out of the Blond Box

My update of her salad uses drained yogurt instead of a second cup of mayo.  

5 pounds new or red potatoes, scrubbed

1 cup drained yogurt (link to instructions)

1 cup mayonnaise

juice of one or two lemons

1 small onion, chopped

1 bunch parsley, washed and chopped fine

In a large pot of salted water place scrubbed potatoes: bring to a boil, then turn down the heat , cover and simmer. Cook potatoes for approximately 45 minutes or until potatoes can be easily pierced with a fork. Drain potatoes and set aside to cool.  

Next, prepare the dressing. Into a mixing bowl stir together yogurt and mayonnaise. When well combined stir in lemon juice, onions and parsley. Cover and refrigerate. 

Now cut up the cooled potatoes into approx. 1” wedges. Then place potatoes into a large, non-metallic mixing bowl and combine with the dressing. Cover with plastic wrap and refrigerate for 2 hours or until time to serve. (Salad may be chilled overnight, as well.) 

Serves approximately 12 to 16.