Herbed Potato Salad
User Reviews
1
3 reviews
Terrible
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Cuisine
American, International, Vegetarian, gluten-free
Herbed Potato Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 3 pounds potato scrubbed, Yukon gold variety
- kosher salt
- 1 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons white wine vinegar
- Dijon mustard about 2 tablespoons
- 2 tablespoons whole-grain mustard
- 3 tablespoons parsley flat-leaf, finely chopped
- 3 tablespoons dill chopped
- chives snipped, at least 3 tablespoons
- black pepper freshly ground
- 1/2 cup onion or thinly sliced scallions, red, finely chopped
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.
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3 reviews
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