Description
This refreshing and tangy potato salad is the perfect side dish for any gathering. By combining creamy Yukon Gold potatoes with a vibrant, herb-infused dressing of mayonnaise, Greek yogurt, and fresh dill, this recipe offers a sophisticated balance of flavors. The secret lies in dressing the potatoes while they are still warm, ensuring the acidity and brightness penetrate deeply for a restaurant-quality finish that is completely alcohol and pork-free.
Ingredients
3 lbs Yukon Gold Potatoes
1 cup Mayonnaise
1/2 cup Greek Yogurt
1/4 cup Fresh Dill, finely chopped
2 tbsp Dijon Mustard
1 tbsp Lemon Juice
1/2 cup Red Onion, finely diced
1 tbsp Sea salt
Instructions
Clean potatoes and cut into uniform one-inch cubes.
Place potatoes in a large pot and cover with two inches of cold water.
Add one tablespoon of sea salt to the water.
Bring to a boil and cook for 12 minutes until tender but firm.
While potatoes boil, whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and dill in a bowl.
Fold in the diced red onion.
Drain potatoes and while still warm, gently toss with the dressing mixture.
Allow the salad to cool, then refrigerate before serving.
Notes
Red potatoes can be substituted for Yukon Gold if preferred. If using dried dill, use 2 tablespoons instead of fresh. Soaking red onions in cold water prior to chopping helps reduce their sharpness.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg