Herbed Potato Salad

This is the tangiest, herbiest, skin-on potato-salad-situation right here! It’s made with whole milk yogurt, the tiniest bit of mayo, and simple, wholesome ingredients.

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Herbed Potato Salad

Yield: 8 servings

Ingredients

• 2 pounds white or red potatoes, skin on
• 1 cup whole milk plain yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons whole grain mustard
• 1 tablespoon dijon mustard
• 1/4 cup apple cider vinegar
• 2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 3 stalks celery, chopped
• 4 green onions, chopped
• 3 hardboiled eggs, chopped

Instructions

1. Place clean potatoes in a large stock pot or Dutch oven on the stovetop and cover with 1-2 inches of water and a pinch of sea salt. On medium to high heat, boil the potatoes until fork tender, about 8 minutes. Remove from the heat, drain water in a colander, and set aside to cool to room temperature. You can run cold water over the potatoes to speed up the cooling process if necessary.
2. In a large mixing bowl, whisk together the yogurt, mayo, both mustards, vinegar, and salt and pepper.
3. Chop the cooled potatoes and add to the bowl with the dressing. Add the chopped herbs, celery, green onions, and chopped hardboiled eggs. Mix together and season to taste with salt and pepper.
4. Chill for at least 20 minutes in the refrigerator and serve cold. Store leftovers in an airtight container in the refrigerator for 3-5 days.

Copyright 2022 Carly Knowles (Kellogg LLC). All rights reserved.

herbed potato salad, herby potato salad, healthy potato salad

side dish

American