New England Potato Salad with Horseradish Cheddar

• Vegetarian
• Gluten free

• Produce

  • 1 cut into chunks 2 pounds baby red potatoes
  • 1 cup Celery
  • 3 tbsp Herbs, fresh
  • 1/4 cup Red onion

• Condiments

  • 3 tbsp Mayonnaise

• Baking & Spices

  • 1/4 tsp Pepper, freshly ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 1/3 tbsp Cider vinegar

• Dairy

  • 1 cup Cabot horseradish cheddar
  • 1/2 cup Greek-style yogurt, Plain

Found on spicedblog.com

Description

Ingredients

• 2 pounds baby red potatoes, cut into 1 chunks
• 1 Tbsp plus 1 tsp cider vinegar
• ½ cup plain Greek-style yogurt
• 3 Tbsp mayonnaise
• ¾ tsp salt
• ¼ tsp freshly ground pepper, preferably white
• 1 cup (4 oz.) Cabot Horseradish Cheddar, Cabot Extra Sharp Cheddar or Cabot Farmhouse Reserve Cheddar, shredded
• 1 cup finely chopped celery
• ¼ cup minced red onion
• 3 Tbsp chopped fresh herbs, such as parsley, chives, chervil, basil, tarragon and dill (Note: I used parsley, dill and green onions.)

Directions

• Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment over high heat.
• Add potatoes to steamer and cook until flesh feels tender when pierced with a fork, about 15 minutes.
• Transfer potatoes to a large bowl. Drizzle vinegar over the potatoes and toss to coat. Refrigerate until chilled, about 1½ hours.
• Whisk yogurt, mayonnaise, salt and pepper together in a medium bowl. Stir in cheddar and mix until any clumps of cheese are broken up. Stir in celery, onion and herbs. Stir yogurt mixture into the cooled potatoes and season with salt and pepper.