Light and creamy red potato salad

Indulge in the light and creamy goodness of a red potato salad bursting with delicious flavors. A culinary delight for any palate!

Ingredients:

• Ingredients
• 450g small red nugget potatoes
• 1/3 cup corn kernels, cooked
• 1/3 cup feta cheese, crumbled
• 2 celery stalks
• 2 green onions
• Dressing
• 1/4 cup 0% plain Greek yogurt
• 1-2 teaspoons Dijon mustard
• 1 teaspoon red wine vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Start by heating a large pot of water until it comes to a vigorous boil. Gently place the potatoes in the pot and let them cook for 12-15 minutes, or until they can be easily pierced with a fork. Remember to add the corn during the last minute of boiling.
2. While the potatoes are cooking, dice the celery and thinly cut the green onion, then set them aside.
3. In a medium-sized mixing bowl, blend all the ingredients for the dressing together. Stir well until everything is thoroughly mixed.
4. Once the potatoes are cooked, remove them from the heat and transfer them to a strainer. Rinse them with cold water until they cool down to a manageable temperature.
5. Cut the potatoes into quarters, or smaller if preferred. Combine the potatoes, corn, feta cheese, celery, and green onion with the dressing in the bowl. Gently mix everything together until all the ingredients are coated evenly. Some of the potatoes may break further, which is fine and will contribute to a creamy texture.
6. Enjoy the salad warm or let it chill in the refrigerator for a cold serving later.

Summary:

• Calories: 624 kcal
• Fat: 16 g
• Protein: 25 g
• Carbs: 101 g
• Potassium: 2396 mg
• Magnesium: 145 mg