Perfect for those who love the classic potato salad but want to skip the onions. This recipe delivers all the creamy, tangy goodness without a single tear. Plus, it’s a hit at picnics and potlucks where onion breath might not be welcome.
Why This Recipe Works
- Uses celery and pickles for crunch and flavor, eliminating the need for onions.
- Greek yogurt adds a tangy creaminess without the heaviness of mayo.
- Mustard and apple cider vinegar give it a zesty kick that balances the potatoes’ earthiness.
- Quick to prepare, making it perfect for last-minute gatherings.
- Versatile base that can be customized with various add-ins.
Ingredients
- 2 pounds red potatoes, washed and cubed
- 1 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced pickles
- Salt and pepper to taste
- 1/4 cup chopped fresh dill
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Start by placing the cubed potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 10-12 minutes, or until the potatoes are tender but not mushy. Drain and let them cool slightly.
Step 2: Prepare the Dressing
In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste. This dressing is the secret to the salad’s creamy texture and tangy flavor.
Step 3: Combine Ingredients
Add the slightly cooled potatoes to the dressing along with the diced celery and pickles. Gently fold everything together until the potatoes are evenly coated. Be careful not to overmix to keep the potatoes from breaking apart.
Step 4: Add the Final Touches
Sprinkle the chopped fresh dill over the salad and give it one final gentle mix. The dill adds a fresh, herby note that brightens up the whole dish.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least an hour before serving. This chilling time allows the flavors to meld together beautifully. Serve cold for the best taste and texture.
Tips and Tricks
For an extra layer of flavor, consider adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the dressing. If you’re not a fan of dill, parsley or chives make great substitutes. For a creamier salad, you can substitute half of the Greek yogurt with mayonnaise. Always taste and adjust the seasoning after chilling, as flavors can mellow out in the fridge.
Recipe Variations
- Add hard-boiled eggs for a protein boost.
- Mix in some cooked bacon bits for a smoky flavor.
- Use sweet potatoes instead of red potatoes for a sweeter twist.
- Stir in some avocado for extra creaminess and healthy fats.
- For a vegan version, use vegan yogurt and skip the eggs and bacon.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to chill in the fridge for a few hours or even overnight. Just give it a good stir before serving to redistribute the dressing.
Can I use another type of potato?
Yes, while red potatoes are recommended for their firm texture and creamy interior, Yukon Golds or even russet potatoes can work. Just adjust the cooking time as needed since different potatoes have different textures.
Is there a substitute for Greek yogurt?
If you’re not a fan of Greek yogurt, sour cream or mayonnaise can be used as a substitute. Each will give the salad a slightly different flavor and texture, so choose based on your preference.
Summary
This no onion potato salad is a refreshing take on the classic, packed with flavor and texture without the need for onions. It’s easy to make, customizable, and perfect for any occasion.
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