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

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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.

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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. 

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Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories:

Author: Iva Ursano

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.

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