Creamy Herbed Potato Salad
No family barbecue is complete without some type of pasta and potato salad. Most often than not, the potato salad was mayo based, and felt greasy and heavy while eating it. This version is a bit lighter, but without sacrificing the flavor or creaminess thanks to a dressing with a yogurt base. A little lemon juice adds a burst of acidity which is offset by the freshness of the herbs.
Creamy Herbed Potato Salad
Ingredients
- 1 (16-ounce) container whole fat Greek yogurt
- 2 tablespoons whole grain mustard
- Zest from 1 small lemon
- 2 tablespoons finely minced chives, divided
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon finely chopped dill
- Kosher salt
- Freshly ground black pepper
- 2 pounds mini, pee wee yellow potatoes
Instructions
- In a large bowl, mix the yogurt, mustard, lemon zest, 1 tablespoon of the chives, parsley, dill and 1 teaspoon of salt until well combined.
- Adjust the seasoning with salt and pepper, to taste, and refrigerate until ready to use, allowing the flavors to meld.
- Rinse the potatoes well. Cut the larger potatoes in half and leave the smaller ones intact, then place them into a large saucepan.
- Add enough cold water to cover the potatoes by one inch, and season generously with salt.
- Place over high heat, bring to a boil, and cook until fork tender, for 10 to 15 minutes.
- Drain, rinse with cold water and let come to room temperature, about 30 minutes.
- Add the potatoes to the yogurt dressing and gently stir to combine.
- Transfer to a serving bowl and garnish with the remaining chives; serve immediately or refrigerator for up to 2 days, stir before serving.
