Green and Gold 'Mashed' Potato Salad with Honey Basil Yogurt


  • 2 pounds Idaho® Milva potatoes
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 2 tablespoons plain yogurt
  • 2 teaspoons finely chopped fresh basil leaves
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground white pepper
  • 1 ripe pear, diced
  • 2 tablespoons dried cherries, thinly sliced
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon zest


  1. Place potatoes to a large pot of cold water; bring to a boil and cook until tender, approximately 15-20 minutes. Drain, then lightly mash potatoes with a fork.
  2. In a small bowl, whisk olive oil, lemon juice, honey, yogurt, basil, sea salt and pepper.
  3. In a large bowl, combine mashed potatoes with diced pear, dried cherries and chia seeds. Add yogurt dressing; gently toss to combine. Garnish with fresh lemon zest.
  4. Serve at room temperature or chilled.
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Yield: 4
Calories: 320
Sugar: 18 g
Sodium: 160 mg
Fat: 8 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 0 mg

Amie Valpone
Food Blogger
The Healthy Apple

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