Red Potato Salad with Kronos Greek Yogurt

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4-5

Menu transparencies make Kronos Nonfat Greek Yogurt the perfect 1:1 recipe substitute for mayo and sour cream. Its thick, creamy texture delivers multiple health benefits and endless menu options. Here, it replaced mayo for a healthy twist.

Ingredients

6-8 red skin potatoes
2 Tbsp. red bell pepper, diced
2 Tbsp. celery, diced
3 Tbsp. Kronos Greek Yogurt
2 Tbsp. fat free sour cream
1 Tbsp. brown mustard
2 Tbsp. fresh chives, finely chopped
1 tsp. Kosher salt
1/2 tsp. ground black pepper

Steps

  1. Boil the potatoes whole. Once fork tender, remove from heat, drain and rinse under cold water. Place in fridge until cool. Cut into bite size pieces.
  2. Combine the potatoes, celery and peppers in a bowl and add the sour cream, yogurt and mustard. Stir until all ingredients are mixed and the potatoes are evenly coated.
  3. Mix in 1 Tbsp. of the chives, reserving the rest for garnish. Salt and pepper to your taste. Refrigerate for at least 1 hour, garnish with the remaining chives and serve.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources