Get ready to enjoy a classic summer dish with this delightful Potato Salad recipe! Perfect for picnics or as a side at family gatherings, this salad is bursting with fresh flavors and textures.
Tips for Perfection
Make sure to chill your potatoes and dressing well for maximum flavor. This part’s so satisfying when everything comes together!
Why You’ll Love It
With creamy yogurt dressing and vibrant veggies, every bite is a taste of sunshine. Trust me, you’ll love it!
Ingredients
- For the potatoes:
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- For the dressing:
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Instructions
- Prepare the Potatoes:
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Step 1- Boil the Potatoes: Bring a large pot of water to a boil, and heavily season with salt. Carefully place whole potatoes in the water and boil until fork tender, about 8-10 minutes. (Do not overcook, or you will get a mushy potato salad).
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Step 2- Cool the Potatoes: Once potatoes are cooked, strain the potatoes and run them under cold water. Lay them on a sheet tray with paper towels to dry, then transfer to a bowl and chill in the fridge for 2 hours, or overnight.
- Make the Dressing:
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Step 3- Whisk the Dressing: Meanwhile, in a mixing bowl, make the dressing. Whisk together the yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, salt, & pepper until mixed together thoroughly. Wrap bowl in plastic, or transfer dressing to a sealed container and chill for 2 hours, or overnight.
- Combine Ingredients:
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Step 4- Mix the Salad: Cut chilled potatoes into quarter wedges, and transfer to a large mixing bowl. Gently toss the potatoes with the celery, shallots, parsley, dill, and green onions.
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Step 5- Add Dressing: Pour about 2/3 of the yogurt dressing over the potato mixture and gently mix until the potato salad is evenly mixed and coated. Taste and add more dressing if desired. (Or serve additional dressing on the side to drizzle over the top of individual plate portions.)
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Step 6- Serve the Salad: Transfer potato salad to a serving bowl or platter. Sprinkle with cracked black pepper, sea salt, and garnish with celery heart leaves & fresh dill sprigs.
Nutrition
- Calories: 300, Fat: 15g, Carbs: 35g, Protein: 8g
Cooking techniques
Boiling is the key technique for the potatoes, ensuring they are perfectly tender without becoming mushy. Chilling the salad and dressing helps the flavors meld beautifully!
Variations or substitutions
Feel free to swap the herbs based on your taste preferences! You can also use different types of potatoes for varied textures.
Storage tips
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier!
Notes
For a lighter version, you can substitute the sour cream with more Greek yogurt.
