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

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources