Herb Potato Salad

You Will Need:
Parsley, 2 Tbsp, finely chopped
Tarragon, 1 Tbsp, chopped
Small Red Potatoes, 3 lbs, quartered
Eggs, 2 each, hard-boiled, chopped
Red Onion, ¼ cup, finely chopped
Celery, ½ cup, chopped
Mayonnaise, ½ cup
Plain Greek Yogurt, ¾ cup
Yellow Mustard, 3 Tbsp
Salt, 1 Tbsp
Pepper, 2 tsp
Recipe Serves: 8

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15 minutes or until slightly fork tender. Drain and cool completely
2. In a bowl combine mayonnaise, yogurt, parsley, tarragon, mustard, salt, and pepper
3. Toss together chopped egg, celery, onion, and cooled potatoes
4. Pour dressing over the potatoes and mix to coat evenly, trying not to break up the potatoes
5. Chill for 1-2 hours before serving

Recipes and Pictures by Chef Katie Reineberg