Healthy Greek Yogurt Mango Cashew Ginger Potato Salad
Prep time: 
Cook time: 
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Yield: 4 to 6 servings
  • 2 pounds Red Bliss potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon cider vinegar
  • ¾ cup Greek, plain fat-free yogurt
  • 2 tablespoons light mayonnaise
  • 1 mango, OR 1 small to medium, tart apple, peeled and diced
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • 1 red jalapeno chile, seeded and diced (optional)
  • 1 red or orange bell pepper, roasted, seeded, peeled and diced
  • ⅔ cup toasted, chopped cashew nuts
  • ¼ cup coarsely chopped mint or parsley
  • Salt and freshly ground pepper
  • Toasted cashew nuts, chopped, for topping(optional)
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking off the excess water. Spread on a baking sheet,to cool then place in a bowl and drizzle with two tablespoon of cider vinegar. Cover with plastic wrap, and chill in the coldest part of your refrigerator for 2 hours.
  2. Meanwhile, in a large bowl, whisk together the yogurt and mayonnaise until smooth. Add the chopped mango or apple, garlic, chile, ginger, roasted pepper, shallots, cashews, and mint or parsley. Fold in the potatoes, season with salt and pepper and let chill, covered, for several hours or overnight, to let the for flavors mingle together gloriously!
  3. Sprinkle with toasted, chopped cashews and serve. Can be refrigerated up to 2 or 3 days.
Recipe by parsley sage sweet at