Monday, December 21, 2020

Potato Salad

2 ½ lbs of potatoes
2 c. White Mountain Foods yogurt
¼ c. extra virgin olive oil
3 tsp red wine vinegar
2 Tbsp of dijon mustard
6 stalks of green onion, sliced
¼ c. chopped fresh chives
salt and pepper to taste


1. Peel and chop potatoes into desired size chunks. Boil for 15-20 minutes or until tender. 

2. While potatoes are boiling, combine all ingredients in a medium size bowl. Mix well, cover, and refrigerate. 

3. Drain potatoes and salt them if desired. If serving warm, let potatoes rest for 10-15 minutes before covering in the dressing. If serving cold, refrigerate and cool potatoes completely before coating in dressing.

More Recipes

Send Us Your Recipe

Our Website

Monday, December 7, 2020

Chocolate Yogurt Dip


½  c. White Mountain Foods Yogurt

2 ½ Tbsp cocoa powder 

1 ½  Tbsp honey

½  tsp ground cinnamon



1. For a thicker dip, strain yogurt with cheesecloth overnight. 

2. Combine all ingredients in a medium bowl; stir until everything is mixed well and smooth. Adjust sweetness with additional honey if desired.

3. Serve with fresh berries, cookies, sweet bread, or desired items for dipping