Classic Potato Salad

$- 2 pounds small Yukon gold potatoes, scrubbed - 1 cup plain Greek yogurt - 1/4 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 2 green onions, finely chopped - 1/4 cup fresh parsley, finely chopped - 1 tablespoon fresh dill, finely chopped - Salt and pepper to taste - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika When you make potato salad, choosing the right ingredients is key. Yukon gold potatoes work great. They have a creamy texture and hold their shape well. You want them to be tender but not mushy. For the dressing, I love using plain Greek yogurt. It adds creaminess without too many calories. The mayonnaise gives it that classic flavor. Dijon mustard adds a nice tang. Apple cider vinegar brightens the dish up. Fresh herbs make a big difference. I use green onions, parsley, and dill. They add freshness and color. Salt, pepper, garlic powder, and smoked paprika round out the taste. These spices enhance the flavor but do not overpower it. - Greek yogurt alternatives: You can use sour cream or any plant-based yogurt. - Vegan mayonnaise options: Try avocado or a store-bought vegan mayo. - Fresh herbs vs. dried herbs: Use dried herbs if fresh isn’t available, but reduce the amount. Substitutions help if you have dietary needs or preferences. Feel free to mix and match based on what you have. Each change can give a unique twist to your potato salad. Just remember to keep the flavors balanced. For the full recipe, check out Creamy Herb-Infused Potato Salad. Enjoy making it your own! To start, focus on the potatoes. Use small Yukon gold potatoes for the best flavor. First, scrub them well under running water. This removes dirt and ensures a clean dish. Next, place the cleaned potatoes in a large pot. Cover them with cold water and add a pinch of salt. This helps season the potatoes while they cook. For equipment, you need a large pot, a colander, a mixing bowl, and a whisk. A sharp knife will help you cut the potatoes easily. Now, let’s mix the dressing. In a mixing bowl, combine one cup of plain Greek yogurt, one-fourth cup of mayonnaise, and two tablespoons of Dijon mustard. Add one tablespoon of apple cider vinegar for a tangy kick. Then, sprinkle in half a teaspoon of garlic powder and smoked paprika. Whisk these together until smooth. For the right consistency, make sure to whisk thoroughly. If it feels too thick, you can add a splash of water or more vinegar. This helps create a creamy texture that coats the potatoes well. It’s time to put everything together. Carefully cut the cooled potatoes into bite-sized pieces. Place them in the bowl with your dressing. Gently toss the potatoes to coat them without breaking them. You want them to stay intact for a nice presentation. Before serving, taste the salad. Adjust the flavors with extra salt and pepper if needed. Once you’re happy with the taste, cover the bowl with plastic wrap. Refrigerate for at least one hour. This allows the flavors to blend beautifully. Serve chilled and enjoy your delicious potato salad! To avoid mushy potatoes, choose small Yukon gold potatoes. They hold their shape well. When boiling, add a pinch of salt. This helps the potatoes stay firm. Cook them until just tender. Test with a fork; they should break through easily but not fall apart. For seasoning, start with salt and pepper. After mixing the potatoes with the dressing, taste and adjust. Add more salt or pepper if needed. A splash of apple cider vinegar brings brightness. It balances the creaminess of the yogurt and mayo. You can also add garlic powder for a subtle kick. Serve your potato salad in a large, shallow bowl. This makes it look inviting. Garnish with extra fresh herbs on top. Parsley and dill add color and freshness. A sprinkle of smoked paprika gives it a nice touch. For an extra layer of flavor, serve with lemon wedges on the side. This allows guests to add a bit of zest to their portions. Remember, presentation matters! A well-presented dish makes it more appealing. Enjoy your creamy herb-infused potato salad with family and friends! For the full recipe, check the section above. {{image_2}} To create a tangy twist in your potato salad, consider adding some extra ingredients. Here are a few ideas: - 1/2 cup diced pickles: This adds a nice crunch and flavor. - 1 tablespoon capers: A bit of saltiness enhances the dish. - 1 tablespoon lemon juice: This brightens the flavors and adds zest. You can also include hard-boiled eggs or crispy bacon. Both options add richness and texture. For hard-boiled eggs, chop them up and mix them in gently. For bacon, cook until crispy, then crumble and fold into the salad just before serving. You can easily modify this recipe to fit various diets. For gluten-free options, simply ensure all your ingredients are certified gluten-free. Most of the ingredients, like potatoes and many mustards, are naturally gluten-free. If you need a dairy-free alternative, swap out the Greek yogurt and mayonnaise for a vegan version. Use a plant-based yogurt and a dairy-free mayo. These options will keep your potato salad creamy without dairy. These variations make the dish fun and adaptable for different tastes and dietary needs. To store leftover potato salad, place it in an airtight container. This keeps it fresh longer. Glass or plastic containers work well. Make sure the lid is tight to prevent air from getting in. Potato salad can last about 3 to 5 days in the fridge. Check for signs of spoilage. If you see any mold or it smells sour, throw it away. Always trust your senses; if it looks or smells off, it’s best not to eat it. What types of potatoes are best for potato salad? I recommend using Yukon gold or red potatoes. They hold their shape well after cooking. Their creamy texture makes for a great salad. Can I prepare the potato salad in advance? Yes, you can make it a day ahead. Let it chill in the fridge overnight. This helps the flavors mix well. Is potato salad safe to leave out? Potato salad should not sit out for more than two hours. Bacteria can grow in warm temperatures. Always keep it chilled until serving. How do I make potato salad less creamy? To make it less creamy, reduce the mayo or yogurt. You can add diced veggies for crunch. Mustard also adds flavor without creaminess. Can I use roasted potatoes instead of boiled? Absolutely! Roasted potatoes add a nice flavor. Just cut them into bite-sized pieces and let them cool before mixing. How do I spice up my potato salad further? You can add chopped pickles or olives for tang. Try adding fresh herbs like basil or cilantro. A dash of hot sauce can also give it a kick. In this post, we covered how to make a tasty potato salad. You learned about the important ingredients, prep steps, and tips for the best flavor and texture. We also discussed variations, storage methods, and common questions. With this guide, you can create a potato salad that suits your taste and needs. Finding the right balance of flavor and texture will impress your friends and family. Enjoy making your version and have fun experimenting with new ideas!$

Discover the creamy herb-infused potato salad recipe that will elevate your summer gatherings! Made with Yukon gold potatoes and a tangy dressing of Greek yogurt, Dijon mustard, and fresh herbs, this dish is not only delicious but also easy to prepare. Perfect for picnics or BBQs, it’s sure to impress your guests. Click to explore the full recipe and make this refreshing side dish today!

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Ingredients

2 pounds small Yukon gold potatoes, scrubbed

1 cup plain Greek yogurt

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

2 green onions, finely chopped

1/4 cup fresh parsley, finely chopped

1 tablespoon fresh dill, finely chopped

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Instructions

Start by placing the scrubbed Yukon gold potatoes in a large pot and covering them with cold water. Add a pinch of salt.

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow the potatoes to simmer for about 15-20 minutes or until they are tender when pierced with a fork.

Drain the potatoes and let them cool for a few minutes until they are cool enough to handle. Cut the potatoes into bite-sized pieces, leaving the skins on for added texture.

In a separate mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, minced garlic powder, and smoked paprika. Whisk until smooth and well combined.

Gently fold the chopped green onions, parsley, dill, salt, and pepper into the dressing mixture.

Carefully add the cut potatoes to the bowl with the dressing and toss gently to ensure the potatoes are evenly coated without breaking them apart.

Taste and adjust seasoning with additional salt and pepper as needed.

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Prep Time: 15 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8

- Presentation Tips: Serve chilled in a large bowl garnished with extra fresh herbs on top for a refreshing touch. Consider adding a sprinkle of smoked paprika for added color and flavor.