Looking for a refreshing twist on a classic side dish? Our Creamy Greek Yogurt Potato Salad is the perfect blend of creamy, tangy, and crunchy goodness that will elevate any meal! With its rich Greek yogurt base and zesty Dijon mustard, this salad is not only delicious but also a healthier alternative to traditional recipes. Whether you're hosting a summer barbecue or simply craving a satisfying side, this dish is sure to impress your guests and keep them coming back for more. Ready to discover how to whip up this delightful recipe in just 35 minutes? Let's dive in!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup dill pickles, chopped
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Start by washing the potatoes thoroughly under cold water to remove any dirt or debris. If desired, peel the potatoes for a smoother texture, but leaving the skin on can add extra nutrients and flavor.
- Cut the potatoes into evenly sized cubes, about 1-inch in size, to ensure they cook evenly. Place the cubed potatoes in a large pot and cover them with cold water.
- Add a generous pinch of salt to the water, then bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender but not mushy.
- While the potatoes are cooking, prepare the dressing. In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper. Whisk the ingredients together until smooth and well combined.
- Once the potatoes are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Let them cool for a few minutes.
- In a large mixing bowl, combine the cooled potatoes, diced celery, diced red onion, and chopped dill pickles. Gently fold the ingredients together to combine without breaking the potatoes.
- Pour the prepared dressing over the potato mixture. Carefully fold the dressing in until all the ingredients are well coated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Transfer the creamy potato salad to a serving dish. Garnish with fresh dill on top for added flavor and presentation.
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled as a delightful side dish.
Tips
- Choose the Right Potatoes: For the best texture, opt for waxy potatoes like red or Yukon Gold, which hold their shape well after boiling.
- Don’t Skip the Salt: Adding salt to the boiling water enhances the flavor of the potatoes, making them more delicious.
- Cool the Potatoes: After cooking, rinsing the potatoes under cold water not only stops the cooking process but also helps prevent them from becoming mushy.
- Customize Your Salad: Feel free to add your favorite ingredients, such as diced bell peppers, hard-boiled eggs, or even a sprinkle of paprika for extra flavor.
- Chill Before Serving: Allowing the potato salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together beautifully, making every bite even more delightful.
- Garnish for Presentation: A sprinkle of fresh dill not only adds a pop of color but also enhances the salad's flavor, making it look as good as it tastes!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 15mg
