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- 2 pounds baby potatoes - 1 cup plain Greek yogurt - 1/2 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup celery, finely diced - 1/2 cup red onion, finely diced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh chives, chopped For this classic potato salad, I love to use baby potatoes. They cook faster and taste great. The creamy dressing comes from Greek yogurt and mayonnaise. This mix gives the salad a rich flavor without being too heavy. Dijon mustard adds a nice kick, while apple cider vinegar brings in some tang. The seasonings are simple yet effective. Garlic powder and smoked paprika elevate the taste. Add salt and pepper to make everything pop. The veggies and herbs bring crunch and color. Celery adds a fresh bite, and red onion gives a sharp note. Fresh parsley and chives not only taste great but also make the dish look beautiful. You can find the full recipe detailed above. Enjoy making this potato salad! - Boil and Drain Potatoes: Start by placing the halved baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil. Cook the potatoes for about 15 to 20 minutes until they are fork-tender. Drain them well and set aside to cool. - Cool and Cut: Once the potatoes are cool, cut them into bite-sized pieces. This makes them easier to mix and eat. - Mixing Ingredients for Creaminess: In a large mixing bowl, combine 1 cup of plain Greek yogurt and 1/2 cup of mayonnaise. Add 2 tablespoons of Dijon mustard and 1 tablespoon of apple cider vinegar. This mix makes the dressing creamy and tangy. - Whisking Techniques: Use a whisk to blend the ingredients together. Keep whisking until you have a smooth and creamy dressing. This step is key for a uniform flavor in your salad. - Mixing Potatoes with Dressing: Once you have your dressing ready, add the cooled potatoes into the bowl. Gently stir to coat the potatoes well with the dressing. - Adding Vegetables and Seasoning: Next, add in the diced celery and red onion, along with the chopped parsley and chives. Season the salad with salt and pepper to taste. Mix everything gently until well combined. This is where all the flavors come together. Enjoy making this classic potato salad recipe. For a detailed guide, check the Full Recipe. To make your potato salad pop, try adding extra seasonings. You can use herbs like dill or basil for brightness. A splash of lemon juice can also add a nice zing. Another great tip is to let your salad chill in the fridge. This allows the flavors to blend and deepen, making each bite more delicious. When serving, choose a nice bowl that complements your meal. A white bowl makes the salad's colors stand out. For garnish, sprinkle fresh chives and parsley on top. This adds a fresh touch and makes the dish look more inviting. You can also layer the salad in a clear glass dish. This way, people see the lovely colors and textures inside. Avoid overcooking the potatoes. You want them tender but not mushy. Cook them until they are fork-tender, about 15 to 20 minutes. For the dressing, aim for a creamy consistency. The mix of Greek yogurt and mayonnaise should coat the potatoes without being too runny. This balance gives you a perfect blend of flavors and textures. For the full recipe, check out the Creamy Herb-Infused Potato Salad. {{image_2}} You can change the base of your potato salad easily. Instead of Greek yogurt, try sour cream or a vegan option like cashew cream. For mayonnaise, you might use avocado or a store-bought vegan mayo. These swaps keep the salad creamy and tasty. You can also mix up the herbs and veggies. If you like a fresh twist, add dill or tarragon. You can replace celery with bell peppers for a sweet crunch. Chopped pickles or capers add a nice zing, too. Let’s explore new flavors! For a Mediterranean twist, add olives, sun-dried tomatoes, and feta cheese. A drizzle of olive oil and a sprinkle of oregano will transport your taste buds. If you want heat, try adding diced jalapeños. They bring a spicy kick that brightens the dish. You can also mix in a bit of hot sauce if you prefer. This makes a fun variation for summer cookouts or picnics. It’s easy to make this salad fit different diets. For a vegan version, swap Greek yogurt and mayonnaise with plant-based options. Use almond or soy yogurt for creaminess. If you need gluten-free options, this recipe is already safe. Just ensure any added ingredients, like mustard or dressings, are gluten-free. This way, everyone can enjoy a scoop of classic potato salad at your next gathering. To keep your potato salad fresh, store it in the fridge. Use airtight containers to lock in flavor and prevent spills. This keeps the salad cool and tasty for longer. Aim to eat it within a few days. You can freeze potato salad, but it may change texture. To freeze, place it in a freezer-safe container. Leave some space at the top to allow for expansion. When you are ready to eat, thaw it in the fridge overnight. Refresh the salad by mixing in a bit of yogurt or mayo for creaminess. How long does it last in the fridge? Potato salad usually stays good for about 3 to 5 days when stored properly. Always check for signs of spoilage. If it smells off or has a strange color, toss it out. Better safe than sorry! To make potato salad creamy, focus on your dressing. Use a mix of Greek yogurt and mayonnaise. This combination adds richness. A touch of Dijon mustard gives extra flavor. For a smooth texture, whisk your dressing well. You can also add a splash of apple cider vinegar. This helps enhance the taste and balance the creaminess. Yes, you can make potato salad ahead of time. Prepare it a day before your event. Just keep it in the fridge. This allows the flavors to blend nicely. When ready to serve, give it a good stir. Check the seasoning and adjust if needed. This makes it easy for busy days. One common mistake is overcooking the potatoes. This can make them mushy and unappealing. Aim for fork-tender, not falling apart. Another mistake is not chilling the salad. Chilling helps the flavors develop. Lastly, avoid adding too much salt at once. Taste as you go to find the right balance. Potato salad is great with many dishes. It complements grilled meats like burgers and hot dogs. It also works well with fried chicken. For a lighter option, serve it with fresh salads. Don't forget to add some pickles or olives for a tangy twist. This adds a nice crunch to your meal. This blog post covered all you need to make a great potato salad. You learned about important ingredients, step-by-step instructions, and useful tips. Variations let you get creative, while storage tips help keep it fresh. In closing, potato salad can be simple or bold. Experiment with flavors and textures to find your perfect mix. Enjoy your cooking journey and share your tasty results!

79. Classic Potato Salad

Discover the ultimate Creamy Herb-Infused Potato Salad that’s perfect for your next gathering! This delicious recipe combines tender baby potatoes with a creamy dressing made from Greek yogurt and mayonnaise, enhanced by fresh herbs like parsley and chives. Easy to prepare and bursting with flavor, it’s a must-try side dish. Click through to explore the full recipe and impress your guests with this tasty twist on a classic!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup plain Greek yogurt

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 cup celery, finely diced

1/2 cup red onion, finely diced

1/4 cup fresh parsley, chopped

1/4 cup fresh chives, chopped

Salt and pepper to taste

Instructions
 

Cook the Potatoes: Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool.

    Prepare the Dressing: In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth and creamy.

      Chop Ingredients: While the potatoes cool, finely dice the celery and red onion. Chop the parsley and chives.

        Combine Ingredients: Once the potatoes are cooled, add them to the bowl with the dressing. Stir in the diced celery and onion, along with the chopped herbs.

          Season: Season the salad with salt and pepper to taste. Mix gently until everything is well combined.

            Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

              Prep Time: 15 min | Total Time: 1 hr 35 min | Servings: 8

                - Presentation Tips: Serve the potato salad in an elegant serving bowl and garnish with a sprinkle of fresh chives and a few parsley leaves for a vibrant touch.