Description
Upgrade your classic potato salad with this creamy, tangy, and flavorful recipe featuring Greek yogurt, Dijon mustard, and fresh herbs. Perfect for any occasion!
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or red, diced)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 red onion, finely diced
- 2 celery stalks, finely diced
- 1/4 cup pickles, finely chopped
- 3 hard-boiled eggs, peeled and chopped
- 2 tbsp fresh herbs (parsley, chives, or dill), chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Cook the Potatoes: Wash and peel potatoes (if desired), then dice into bite-sized chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar until smooth.
- Chop the Add-ins: Finely dice red onion, celery, and pickles. Peel and chop the hard-boiled eggs.
- Combine Everything: Add cooled potatoes to the dressing and mix gently to coat. Fold in diced vegetables, pickles, and eggs.
- Season to Taste: Sprinkle with salt and black pepper, adjusting as needed. Add freshly chopped herbs for freshness.
- Chill and Serve: Refrigerate for at least 1 hour to let flavors meld. Garnish with a sprinkle of paprika before serving.
Notes
- Bacon Lover’s Twist: Add crispy crumbled bacon for a smoky touch.
- Spicy Kick: Mix in hot sauce or chopped jalapeños.
- Vegan Alternative: Use plant-based mayo and yogurt.
- Lighter Version: Reduce mayo, increase Greek yogurt.
- Avocado Addition: Mash avocado into the dressing for extra creaminess.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Keywords: potato salad, creamy potato salad, best potato salad, picnic side dish, upgraded potato salad