Creamy Red Potato Salad with Fresh Herbs
Potato salads are a staple for most BBQs and family meals. This Creamy Red Potato Salad with fresh herbs will elevate your dish to a restaurant-quality meal. Serve as a side with chicken, steak, fish, or any of your favorite protein.
Creamy Red Potato Salad with Fresh Herbs
- 3 pounds red potatoes, quartered
- 2 T. water
- ¾ c. mayonnaise
- ¾ c. plain Greek yogurt
- 1 medium shallot, finely chopped
- 3 T. Dijon mustard
- ¼ c. fresh dill, chopped
- ¼ c. fresh parsley, chopped
- Sea salt and black pepper, to taste
The greek yoghurt added to this dish along with the mustard and mayonnaise will make for a very creamy dish. Personally, that’s how I like my salads but if you prefer it less creamy add these ingredients a bit off a time until you achieve your desired consistency.
Perfect for not only BBQ’s this dish is perfect for a picnic or road trip. be sure to store in a cool container to maintain creaminess. This Creamy Red Potato Salad with Fresh herps pairs nicely with foil-packet-citrus-white-fish or instant-pot-pork-carnitas
With the holidays approaching this meal can be prepared beforehand and stored in the fridge for that big family get together.
Creamy Red Potato Salad with Fresh Herbs
Nothing says “picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. For best results, make this dish a day in advance so the flavors have a chance to fully develop.
Ingredients
- 3 pounds red potatoes, quartered
- 2 T. water
- ¾ c. mayonnaise
- ¾ c. plain Greek yogurt
- 1 medium shallot, finely chopped
- 3 T. Dijon mustard
- ¼ c. fresh dill, chopped
- ¼ c. fresh parsley, chopped
- Sea salt and black pepper, to taste
Instructions
Place potatoes in a large microwave-safe dish and add 2 tablespoons water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
Remove potatoes from dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, Greek yogurt, shallot, mustard, and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.
Serve immediately or cover and store in the refrigerator for up to 1-2 days. Enjoy!
Notes
Tip: Don’t add all of the mayonnaise mixture at once so you have more control over how much is added to your potato salad.
