Herbed Potato Salad

Name: Herbed Potato Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 serving
Ingredients: 3 pounds Yukon gold potatoes; kosher salt; 1 cup mayonnaise; 1/4 cup Greek yogurt; 2 tablespoons white wine vinegar; About 2 tablespoons Dijon mustard; 2 tablespoons whole-grain mustard; 3 tablespoons finely chopped flat-leaf parsley; 3 tablespoons chopped dill; At least 3 tablespoons snipped chives; freshly ground black pepper; 1/2 cup finely chopped red onion

User Reviews

1.0

3 reviews

Terrible

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Course
Side Dish, Salad, Lunch, Others
Cuisine
American, International, Vegetarian, gluten-free

Herbed Potato Salad

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

3 pounds Yukon gold potatoes scrubbed
kosher salt
1 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons white wine vinegar
About 2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons chopped dill
At least 3 tablespoons snipped chives
freshly ground black pepper
1/2 cup finely chopped red onion or thinly sliced scallions

Add to Shopping List

Instructions

Put the potatoes and 2 tablespoons of salt in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 25-30 minutes. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, vinegar, Dijon mustard, whole grain mustard, herbs, and salt and pepper to taste (approx. 1/2 -1 tsp of each). Set aside.
When the potatoes are cool enough to handle, cut them into 2 inch chunks. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten well. Add the celery (if using) and red onion. Toss well, cover, and refrigerate for a few hours or overnight. Serve cold or at room temperature.