Description
This easy potato salad uses Greek yogurt as the base for a bright, tangy dressing!
Ingredients
- 2 pounds baby red potatoes, diced into 1/2-inch pieces
- 1 teaspoon Dijon mustard
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- kosher salt and fresh cracked black pepper, to taste
Instructions
- Place diced potatoes in a medium stockpot. Cover them with water and add a generous pinch of salt. Bring the potatoes to a low boil over medium heat and cook for 15-20 minutes, until potatoes are easily pierced with a fork.
- Drain potatoes and let them cool for at least 30 minutes before assembling the salad.
- Stir Dijon mustard, Greek yogurt, dill, salt, and pepper together in a large bowl.
- Add cooked, cooled potatoes and stir to combine. Taste and add salt as necessary. Serve immediately or store in an airtight container in the fridge for up to 4 days.
Notes
This recipe is very forgiving: Feel free to eyeball the ingredients here, and don't be afraid to make adjustments to help this recipe suit your palate! Add more Dijon or dill if you like, or make extra dressing if you'd like a creamier salad (as written, the dressing here is on the lighter side).
Additions and Substitutions. Add extra mix-ins for a heartier potato salad (pickles, red or green onion, shallot, bell pepper, hard boiled egg, bacon, or chicken are all tasty additions here). Swap some or all of the Greek yogurt for mayonnaise or sour cream if you like. Use fresh parsley, basil, mint, or tarragon in place of dill. To cut the tang of the Greek yogurt, add a few Tablespoons of mayonnaise or honey to the dressing.
