Light And Creamy Red Potato Salad

1. 1

   Bring a large pot of water to a boil. Add potatoes when it reaches a rolling boil. Boil potatoes for 12-15 minutes, until easily pierced with a fork. (You will be adding the corn for the last minute of boiling)

2. 2

   Meanwhile, chop celery and slice the green onion and set aside

3. 3

   In a medium sized mixing bowl, combine all dressing ingredients, mix with a fork until well combined.

4. 4

   Once potatoes are done, remove from heat and add to a strainer. Run cold water over them until they are cool enough to handle.

5. 5

   Quarter potatoes or cut smaller if desired. Add potatoes, corn, feta cheese, celery and green onion to the bowl with the dressing, mix with a fork to evenly cover all ingredients. Some of the potatoes will break up even more, this is ok, it will give it a nice creamy texture.

6. 6

   Serve warm or refrigerate for a cold potato salad.

* Per serving · 4 servings · Values may vary.