When making this classic summer salad, I was not alone... my daughter gave me a helping culinary hand. She applied her muscles to grate the carrots. With two involved making this delicious potato salad was a breeze.
Potato Carrot Salad
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1 - 2 bags of mini baby potatoes
1/2 cup plain Greek yoghurt
1/2 cup light mayonnaise
2 teaspoons grainy mustard
1 teaspoon white wine vinegar
4 teaspoons white sugar
1/4 teaspoon smoked paprika
3 green onions, sliced
2 carrots, grated
salt and pepper to taste
Bring a large pot of water to the boil. Add the potatoes and cook until tender but still slightly firm, approximately 12 to 15 minutes. Drain. Rinse the potatoes under cool water and allow to drain again. When cool slice the cooked potatoes in half. Place the slices into a large serving bowl. Set aside.
In another bowl, preferably a medium sized one, combine and blend together the Greek yoghurt, mayonnaise, grainy mustard, white wine vinegar, sugar, paprika, sliced green onions, and the grated carrots. Pour over the cooled potato slices and gently toss to coat. Add a dash of salt and pepper, to taste. Chill and serve.
Notes: Instead of using mini baby potatoes you may also use 2 pounds of russet potatoes. I just found the mini potatoes easier. This recipe lends for easy substitutions and additions, according to your own tastes, if you so wish.
