tri‑color potato salad

potato salad

3 large organic white potatoes
3 large organic sweet potatoes
3 large organic purple potatoes
1 cup plain coconut yogurt
2 tablespoons red-wine vinegar
2 teaspoons dried tarragon
1/4 teaspoon smoked paprika
1/4 teaspoon dried basil
Celtic sea salt and fresh ground pepper

potato salad

potato salad


    Bring filtered water to a boil in a large kettle. Cut potatoes to medium-sized pieces and boil until slightly soft. While potatoes cook, combine yogurt, red-wine vinegar, tarragon, paprika, basil, salt, and pepper; whisk to combine and refrigerate.       
    Drain cooked potatoes and refrigerate until cool to the touch. Gently toss with dressing and serve.

Extra Tip:  the white potatoes will take longer to cook than the sweet and purple potatoes. To achieve the same consistency of all potatoes, add the white potatoes first and allow to cook for several minutes. Then add purple and sweet potatoes.

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