Get ready to revolutionize your summer side dish game with this mouthwatering potato salad that'll make your taste buds dance! 🥔✨ Forget everything you thought you knew about boring, bland potato salads - this recipe is about to become your new go-to crowd-pleaser that will have everyone asking for seconds. With a perfect blend of creamy Greek yogurt, zesty Dijon mustard, and fresh green onions, this isn't just another potato salad - it's a culinary experience that transforms a classic into something extraordinary!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Begin by washing the baby potatoes thoroughly under cold running water to remove any dirt or impurities. Once cleaned, halve each potato for even cooking.
- In a large pot, bring salted water to a boil. Carefully add the halved baby potatoes to the boiling water. Cook them for about 15-20 minutes, or until they are fork-tender but still firm. Be careful not to overcook them, as you want the potatoes to hold their shape in the salad.
- While the potatoes are cooking, prepare the dressing. In a medium-sized bowl, combine the mayonnaise, Greek yogurt, and Dijon mustard. Mix well until the ingredients are fully incorporated and smooth.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This will help prevent the dressing from becoming too runny when mixed with warm potatoes.
- After the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the chopped green onions to the bowl, and season with salt and pepper to taste.
- Pour the dressing over the potatoes and green onions. Gently fold the ingredients together using a spatula or large spoon, being careful not to break the potatoes. Ensure that all the potatoes are evenly coated with the dressing.
- Once everything is well mixed, taste the potato salad and adjust the seasoning with additional salt and pepper if necessary.
- For the best flavor, cover the potato salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
- When ready to serve, give the potato salad a gentle stir. You can garnish it with additional chopped green onions or a sprinkle of paprika for a pop of color if desired.
- Enjoy your reimagined traditional potato salad as a refreshing side dish for barbecues, picnics, or family gatherings!
Tips
- • Choose baby potatoes for a more delicate texture and faster cooking time • Salt your boiling water to enhance the potatoes' natural flavor • Don't overcook the potatoes - they should be firm but tender • Let potatoes cool slightly before mixing with dressing to prevent a soggy texture • Refrigerate for at least 30 minutes before serving to allow flavors to develop • For extra flavor, consider adding crispy bacon bits or fresh herbs like dill • Always taste and adjust seasoning before serving • This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep
Nutrition Facts
Calories: 189kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 9mg
