Just when you thought potato salad couldn’t get any better, here comes a version that skips the mayo but keeps all the creamy goodness. Perfect for picnics, potlucks, or just because you deserve something delicious today.
Why This Recipe Works
- Uses Greek yogurt and mustard for a creamy, tangy dressing without mayonnaise.
- Red potatoes hold their shape well, offering the perfect bite every time.
- Fresh herbs and a squeeze of lemon juice brighten up the flavors.
- It’s a healthier alternative that doesn’t sacrifice taste.
- Easy to make ahead, flavors deepen as it chills.
Ingredients
- 2 pounds red potatoes, washed and cut into 1-inch pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 2 hard-boiled eggs, chopped (optional)
Equipment Needed
- Large pot
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Place the cut potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes, or until the potatoes are tender but still firm. Drain and let cool slightly.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Step 3: Combine Potatoes and Dressing
Add the slightly cooled potatoes to the dressing along with the chopped dill and green onions. Gently toss until the potatoes are evenly coated. If using, fold in the chopped hard-boiled eggs.
Step 4: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Tips and Tricks
For an extra flavor boost, try roasting the potatoes instead of boiling them. Just toss with a bit of olive oil, salt, and pepper, and roast at 400°F for about 25 minutes. Also, if you’re not a fan of dill, parsley or chives make great substitutes. Lastly, for a bit of crunch, add some diced celery or radishes to the salad.
Recipe Variations
- Add crispy bacon bits for a smoky flavor.
- Swap Greek yogurt for sour cream for a richer taste.
- Include a teaspoon of curry powder in the dressing for an exotic twist.
- Mix in some avocado chunks for creaminess and healthy fats.
- Use sweet potatoes instead of red potatoes for a different flavor profile.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! This potato salad actually tastes better after it’s had time to chill in the fridge for a few hours. Just make sure to give it a good stir before serving to redistribute the dressing.
Is there a dairy-free alternative to Greek yogurt?
Yes, you can use a dairy-free yogurt alternative made from coconut or almond milk. Just make sure it’s unsweetened and plain to keep the flavors balanced.
How long will this potato salad keep in the fridge?
Stored in an airtight container, this potato salad will keep for up to 3 days in the refrigerator. After that, the potatoes may start to lose their texture.
Summary
This creamy red potato salad without mayonnaise is a lighter, tangier take on the classic dish. It’s easy to make, packed with flavor, and perfect for any occasion. Give it a try and see how delicious healthy can be!
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