Green Idaho® Potato Salad


  • 1 pound  Idaho® Russet Potatoes, scrubbed and peeled, medium dice
  • 1 cup plain Greek yogurt
  • 1 cup fresh parsley, roughly chopped
  • salt and pepper to taste  


  1. fill a 5-quart stock pot  with water to the half-way point.  Boil over medium heat.
  2. Add potatoes and cook for 15 minutes or until potatoes are fork tender. Drain and set aside to cool.
  3. For sauce: Combine yogurt, parsley, salt and pepper in a blender container and blend until smooth.
  4. To serve:  Place potatoes in a serving dish and top with parsley/yogurt sauce.
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Yield: 4-6 servings

Natalia Carter
Food Blogger
Comiendo en LA

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