Description
A bright and creamy potato salad that balances tangy yogurt with fresh herbs and crunchy vegetables, perfect for warm afternoons and gatherings.
Ingredients
Scale
- 2 pounds small potatoes
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh herbs (parsley or dill)
- 1/2 cup diced celery
- 1/2 cup diced red onion
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool before cutting into bites.
- In a large bowl, mix together the Greek yogurt, apple cider vinegar, Dijon mustard, and salt and pepper. Whisk until smooth.
- Add the chopped herbs, celery, and red onion to the dressing. Toss gently to combine.
- Gently fold in the cooled potatoes. Adjust seasoning as needed.
- Serve chilled and enjoy!
Notes
To avoid waterlogged potatoes, drain them well and let them steam-dry before cutting. Refrigerating for at least an hour helps develop flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg