Classic Potato Salad

$- 2 lbs Yukon Gold potatoes - 3/4 cup Greek yogurt - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup fresh dill, finely chopped - 1/4 cup chives, finely chopped - 1/4 cup celery, finely chopped - 2 hard-boiled eggs, diced (optional) Classic potato salad shines with simple yet fresh ingredients. Yukon Gold potatoes have a creamy texture. They hold up well to boiling. The blend of Greek yogurt and mayonnaise adds richness. Dijon mustard and apple cider vinegar give it a tangy kick. I love adding garlic and onion powders for depth. Smoked paprika adds a subtle warmth. Fresh herbs like dill and chives bring brightness. Celery adds a nice crunch. You can also add hard-boiled eggs for extra protein. If you prefer a lighter dish, skip the eggs. This recipe is flexible, so feel free to experiment. For the full recipe, check the detailed instructions above. - Large pot - Mixing bowls - Whisk - Measuring cups and spoons - Peeler and knife Using the right tools makes cooking easier. A large pot helps boil the potatoes evenly. Mixing bowls are great for combining your dressing and ingredients. A whisk ensures your dressing is smooth. Measuring cups and spoons help you get the right amounts. A peeler and knife are essential for prepping the potatoes. Make sure your tools are clean and ready. This will help you create a delicious potato salad every time. To start, you need to boil your diced potatoes. Place them in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once it boils, reduce to a simmer. Cook the potatoes for about 10-15 minutes. They should be fork-tender. Drain the water and let the potatoes cool slightly. Next, let’s make the dressing. In a mixing bowl, combine Greek yogurt, mayonnaise, and your seasonings. Add Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk everything until smooth and well mixed. This dressing adds a creamy texture and great flavor. Now, it’s time to mix it all! In a large bowl, gently fold in the cooled potatoes, fresh dill, chives, and celery into the dressing. If you want, add diced hard-boiled eggs for extra richness. Taste your salad and adjust the seasoning if needed. Cover the bowl and refrigerate for at least one hour. This helps the flavors blend. Enjoy this classic potato salad as a delicious summer side dish. For the full recipe, check the earlier section. To avoid mushy potatoes, choose Yukon Gold. They hold their shape well. When cooking, start with cold water. This ensures even cooking. Boil the potatoes until fork-tender, about 10 to 15 minutes. Drain them gently. Let them cool slightly before mixing. This helps keep the texture just right. Cooling your potatoes is key. If you mix them while hot, the dressing may become runny. Let them sit for a few minutes to cool down. This way, they absorb the flavors without turning soft. Herbs and spices can take your salad up a notch. Fresh dill and chives are great, but feel free to get creative. Try parsley or tarragon for a fresh twist. Smoked paprika adds a nice depth, too. To enhance creaminess, mix in more Greek yogurt or mayo. You can also add a splash of lemon juice for brightness. A pinch of garlic powder gives that extra kick. If you want a richer taste, try a bit of sour cream. These small changes make a big difference in flavor. For the full recipe, check out the Creamy Herb-Infused Potato Salad. {{image_2}} Classic potato salad has many ways to shine. You can add bacon for a delicious twist. The salty, crispy taste of bacon adds depth and richness. It pairs well with the creamy dressing, making every bite memorable. Another fun option is to use sour cream instead of Greek yogurt. This will give the salad a tangy kick. Sour cream adds a rich flavor that works well, especially in summer. It brings a nice creaminess that many love. You can easily adapt potato salad for different diets. For vegan options, replace regular mayo with plant-based mayo. This keeps the salad creamy while making it vegan-friendly. Many brands offer tasty plant-based mayo that works great in this recipe. Low-carb fans can use cauliflower instead of potatoes. This swap creates a lighter version with fewer carbs. Simply steam the cauliflower until tender, then mix it with your dressing. You get all the flavors of potato salad without the extra carbs. For more ideas, check out the full recipe. To keep your potato salad fresh, place it in the fridge right after serving. Use airtight containers to minimize air exposure. This helps prevent spoilage. Always allow the salad to cool before sealing it. If you made a big batch, consider dividing it into smaller containers. This way, you can grab just what you need later. How long does potato salad last? Properly stored potato salad can last up to five days in the fridge. After that, it's best to check for signs of spoilage. Signs that potato salad has gone bad include a sour smell, off-color, or mold. If you spot any of these signs, toss it out. Always trust your senses. When in doubt, it's safer to avoid eating questionable food. Yes, you can make potato salad ahead of time. It tastes even better when chilled. Here are some best practices: - Make it a day before: Prepare the salad the day before your event. This gives flavors time to blend. - Store properly: Use an airtight container to keep it fresh. - Chill well: Refrigerate for at least one hour before serving. This helps the salad cool down and set. The secret to creamy potato salad is in the dressing. Here are some tips: - Use Greek yogurt: It adds creaminess and tang. - Mix in mayonnaise: A bit of mayo enhances the texture. - Choose the right potatoes: Yukon Gold potatoes are great. They hold their shape and have a buttery flavor. - Don’t overcook potatoes: Cook until fork-tender but not mushy. This keeps the salad from getting watery. Serving potato salad can be fun and creative. Here are some suggestions: - Chill before serving: Always serve it cold or at room temp. - Garnish with herbs: Fresh dill or chives add color and flavor. - Use a serving bowl: Present it in a nice bowl for a welcoming look. - Pair with other dishes: It goes well with grilled meats, sandwiches, or burgers. For the full recipe, check out the Creamy Herb-Infused Potato Salad. In this post, we explored the key ingredients, tools, and steps for making potato salad. From boiling Yukon Gold potatoes to blending a creamy dressing, we covered all you need. We also shared tips on texture and flavor, plus delicious variations. Remember, you can make this salad ahead of time and store it safely. Get creative with herbs and spices for your unique twist. Enjoy your tasty potato salad at your next gathering!$

Discover the ultimate creamy herb-infused potato salad that will elevate your gatherings! This delightful recipe combines tender Yukon Gold potatoes with a tangy Greek yogurt and mayo dressing, infused with fresh dill, chives, and a hint of smoked paprika. Perfect for picnics or BBQs, this dish is sure to impress your guests.

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Ingredients

2 lbs Yukon Gold potatoes, peeled and diced

3/4 cup Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh dill, finely chopped

1/4 cup chives, finely chopped

1/4 cup celery, finely chopped

2 hard-boiled eggs, diced (optional)

Instructions

Begin by placing the diced potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Once boiling, reduce to a simmer and cook the potatoes for about 10-15 minutes, or until fork-tender. Drain and let cool slightly.

In a separate mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and well combined.

In a large mixing bowl, gently fold in the cooked and slightly cooled potatoes, fresh dill, chives, celery, and diced hard-boiled eggs (if using) into the dressing until everything is well coated.

Taste and adjust seasoning if needed. Cover with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld.

Serve chilled or at room temperature, garnished with extra fresh herbs for a pop of color.

Prep Time, Total Time, Servings: 20 minutes | 1 hour (including chilling) | 6 servings