creamy red potato salad
Servings
6-8
Prep time:
20 minutes
Cook time:
3-5 minutes
Ingredients
3 pounds red potatoes, quartered
2 T. water
¾ c. mayonnaise
¾ c. plain Greek yogurt
1 medium shallot, finely chopped
3 T. Dijon mustard
¼ c. fresh dill, chopped
¼ c. fresh parsley, chopped
Sea salt and black pepper, to taste
Nothing says “picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. For best results, make this dish a day in advance so the flavors have a chance to fully develop.
Step by Step Instructions
Directions:
- Place potatoes in a large microwave-safe dish and add 2 tablespoons water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
- Remove potatoes from dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed.
- In a small glass bowl, add mayonnaise, Greek yogurt, shallot, mustard, and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.
Tip: Don’t add all of the mayonnaise mixture at once so you have more control over how much is added to your potato salad.
- Serve immediately or cover and store in the refrigerator for up to 1-2 days. Enjoy!
