Healthy Potato Salad

1 quart red potatoes (about 20)

1 green bell pepper, diced
1 tablespoon fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white vinegar or red wine vinegar
1 8 oz. container of plain Greek yogurt
Salt, to taste
Pepper, to taste


Add potatoes to water in a large saucepan and boil, covered, 10 to 15 minutes or until potatoes are tender and can be easily stuck with a fork. Drain and allow potatoes to cool or run cold water over them for 5 minutes. Once cooled, cut potatoes into quarters or eighths and put in a large bowl. Add the bell pepper.




In a separate bowl, whisk together yogurt, vinegar, salt pepper, parsley and cilantro. Once thoroughly mixed, add to the potato mixture and stir until potatoes are coated. Cover and refrigerate at least 1 hour before serving.