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Potato Salad Recipe

Potato Salad Recipe

This creamy, herb-infused Potato Salad Recipe offers the perfect balance of tender textures and bright, zesty flavors. It captures the essence of slow-living and simple, seasonal ingredients for your family table.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 pounds of Yukon Gold or red potatoes
  • 1/2 cup of thick, plain Greek yogurt
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of raw apple cider vinegar
  • 1/2 small red onion, finely diced
  • 2 stalks of fresh celery, diced
  • a handful of fresh dill and chives, chopped
  • sea salt and black pepper to taste
  • extra virgin olive oil for drizzling

Method
 

  1. Scrub the potatoes thoroughly and cut them into one-inch cubes.
  2. Place the cubes into a large pot and cover with cold, salted water. Bring to a boil, then reduce to simmer for 10-12 minutes until fork-tender.
  3. Drain the potatoes and let them cool slightly. Drizzle with a teaspoon of apple cider vinegar.
  4. In a mixing bowl, whisk together Greek yogurt, Dijon mustard, remaining vinegar, salt, and pepper until smooth.
  5. Finely dice the red onion and celery, chop the herbs, and mix them into the dressing.
  6. Gently fold the warm potatoes into the dressing in a large wooden bowl, taking care not to smash them.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

Use waxy potatoes for the best texture. Consider variations such as replacing yogurt with cashew cream for a vegan option. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.