Ingredients:
3 lbs red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery ribs, finely chopped
3 tablespoons chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
3 tablespoons chopped fresh mint, plus mint sprigs for garnish
3 tablespoons chopped fresh basil, plus basil sprigs for garnish
salt & freshly ground black pepper, to taste
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat.
Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes.
Drain and let cool completely in the refrigerator for at least 1 hour.
Cut the potatoes into 3/4-inch dice.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil.
Add the potatoes.
Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
Servings: 6
Time preparation: 60 min.
Time total: 70 min.