Tasty Garden Herb Potato Salad
Garden Herb Potato Salad
6 medium sized potatoes
1/4 cup chopped fresh onion
1 tablespoon chopped fresh parsley or 2 tsp dried parsley flakes
2 tablespoons chopped fresh cilantro
1 teaspoon fresh thyme or ¼ tsp dried thyme
1/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon sugar
1 tablespoon white wine vinegar
1/4 teaspoon of black pepper
1/2 teaspoon salt
2 tablespoons prepared mustard
4 tablespoons pickle relish
Peel and cut potatoes into bite-size pieces; add to large saucepan with 3 cups water. Cook potatoes until fork tender, be careful not to overcook. At a low boil they will be done in 7 to 10 minutes. Drain cooked potatoes and put in large bowl, put in refrigerator to cool. Once they are cool, in separate bowl mix together mayonnaise, yogurt, pickle relish, mustard, sugar, vinegar, onion, parsley, cilantro, thyme, black pepper and salt. Mix all well into a smooth yummy sauce and pour over the cooled potatoes. Gently stir sauce and potatoes together, ready to serve or keep refrigerated until ready to serve.