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.