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Potato Salad with Honey Dijon Greek Yogurt and Herbs

There are generally two types of people who volunteer to bring dishes to parties and potlucks. Either you like to make your fellow guests guinea pigs for new concoctions, or you have one slam-dunk dish that never fails to impress. (And you secretly love when people request it time and again.)

This potato salad could be the way you do a bit of both this summer. It’s got a bit of tang that separates it from bland, mushy potato salads of cookouts past, and the herby notes and smoked paprika give it surprising depth. It’s meant to be served warm but if you bring a cold version to an elegant picnic, you certainly won’t hear any complaints.

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Potato Salad with Honey Dijon Greek Yogurt and Herbs

  • Author: Misfits Market

Description

With a sweet tanginess and depth of flavor you won’t find in typical mayo-based potato salads, this herbaceous dish will become your next go-to side for summer barbecues and picnics.


Ingredients

Scale

2 pounds fingerling potatoes (halved) or red potatoes (cubed)

3 tablespoons salt

1/4 cup extra-virgin olive oil

1/4 cup honey

3 tablespoons whole grain Dijon mustard

1 cup Greek yogurt

1 cup celery, finely chopped

1/2 cup chives, finely chopped

1 tablespoon smoked paprika

Salt and pepper to taste

Handful of chopped parsley and dill for garnish


Instructions

1. Place potatoes in a large saucepan and cover with cold water, so two inches of water.  Season the water with salt. Cover and bring to a boil, then reduce heat and simmer for 15-30 minutes or until fork tender, checking every 5 minutes after the 15-minute mark. Drain and let cool slightly.

2. Transfer the potatoes to a large mixing bowl. Add all remaining ingredients and toss until well coated. Season with salt and pepper to taste.

3. Serve warm, topping with chopped parsley and dill.