Classic Potato Salad
Dill pickles, fresh herbs, celery, red onion, and a combination of Greek yogurt and mayo give this classic potato salad so much delicious flavor!
Servings: 6 servings
Ingredients
- 2 pounds Yukon gold or creamer potatoes cut into 1 inch cubes
- 1 tablespoon rice vinegar or white vinegar
- 1/2 cup plain Greek yogurt
- 3 tablespoon mayonnaise
- 1 tablespoon dijon
- 1 tablespoon dill pickle juice
- 1/2 teaspoon celery seed
- Salt and freshly ground black pepper to taste
- 1/2 cup chopped celery
- 1/3 cup diced red onion
- 1/3 cup finely chopped dill pickles
- 1/4 cup fresh herbs such as dill and parsley chopped
Instructions
- In a large pot, cover the cubed potatoes with cold water. Bring to a boil, then reduce heat to a simmer. Simmer the potatoes until they're fork tender, about 10-15 minutes. Drain potatoes and rinse with cold water. Place them back into the pot and add in the vinegar (or pickle juice). Toss until they're coated.
- While the potatoes are cooking, add the Greek yogurt, mayo, dijon, pickle juice, celery seed, salt and pepper to a large mixing bowl. Whisk together.
- Add the potatoes, celery, red onion, pickles, and herbs into the mixing bowl. Gently stir together with a rubber spatula until everything is well combined. Taste for seasoning and add salt and pepper if needed.
- Refrigerate for at least an hour before serving.
Notes
- The covered potato salad will keep in the fridge for up to 4 days.
- If you like hard boiled eggs in your potato salad, chop up 3 of them and stir them in.
Nutrition
Calories: 188kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 199mg | Potassium: 702mg | Fiber: 4g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg