Description
My Summer Potato Salad Recipe is a creamy, herby delight perfect for sunny days. Boiled baby potatoes, hard-boiled eggs, crunchy celery, and fresh herbs are coated in a tangy dressing made with mayonnaise, Greek yogurt, Dijon mustard, and white wine vinegar. Quick, easy, and refreshing, it’s ideal for picnics, BBQs, or family gatherings.
Ingredients
Scale
- 1.5 pounds (700 g) baby potatoes, halved
- 3 large eggs
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 small red onion, finely chopped
- 2 celery stalks, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: paprika for garnish
Instructions
- Boil halved potatoes in salted water until tender. Drain and cool slightly.
- Hard-boil eggs for 10 minutes, then cool in ice water, peel, and chop.
- Mix mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, salt, and pepper in a bowl.
- In a large bowl, combine potatoes, eggs, onion, celery, dill, and parsley.
- Fold in the dressing gently, coating ingredients evenly.
- Chill in the fridge for at least 1 hour before serving.
- Garnish with paprika if desired.
Notes
Use baby potatoes for firm texture. Chill to enhance flavor. Add extra herbs for freshness. Perfect for make-ahead meals and picnics.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3
- Sodium: 220
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 55