Herbed Potato Salad
A vibrant potato salad combining creamy Yukon Gold potatoes with fresh herbs, perfect for summer gatherings and barbecues.
Ingredients
Main Ingredients
- 2 pounds baby Yukon Gold potatoes or red potatoes for a distinct taste
- 1 cup fresh herbs (parsley, dill, chives) experiment with a mix to suit your taste
- 1/2 cup Greek yogurt a creamy, tangy alternative to mayonnaise
- 1/4 cup extra virgin olive oil for a touch of richness
- 2 tablespoons white wine vinegar adds a zesty kick
- 1 clove garlic, minced for a punch of flavor
- Salt and pepper to taste
- 1/2 cup diced red onion or scallions optional for added crunch
Instructions
Cooking the Potatoes
- Wash the baby potatoes thoroughly and place them in a large pot covered with cold water.
- Add a pinch of salt, bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until tender.
Preparing the Herb Dressing
- While the potatoes are cooking, finely chop your selection of fresh herbs.
- In a bowl, whisk together Greek yogurt, olive oil, vinegar, minced garlic, salt, and pepper.
Combining the Ingredients
- Once the potatoes are cooked, drain and cool slightly before cutting into halves or quarters.
- In a large bowl, combine the warm potatoes with the herb dressing, ensuring every piece is coated.
Chilling and Serving
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
Notes
For a lighter option, swap Greek yogurt with a plant-based version or use a vinaigrette. Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing the salad.