Description
A refreshing and zesty herb-infused potato salad that combines baby potatoes with a creamy yogurt dressing and fresh vegetables.
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 cup Greek yogurt
- 2 tablespoons whole grain mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped cilantro
- 1/4 cup diced scallions
- 1/4 cup diced bell pepper
- 1/4 cup chopped sweet gherkins
Instructions
- Place the halved baby potatoes in a large saucepan and cover with cold water. Add a small amount of sea salt and bring to a boil over medium-high heat.
- Cook the potatoes for about 12-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool.
- In a separate bowl, combine Greek yogurt, whole grain mustard, white wine vinegar, onion powder, sea salt, and black pepper. Whisk until creamy and well blended.
- Once the potatoes are cool enough to handle, transfer them to the bowl with the yogurt dressing and mix to coat.
- Gently fold in chopped cilantro, diced scallions, bell pepper, and sweet gherkins until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour before serving.
- Serve chilled or at room temperature as a refreshing side dish.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt.
- Feel free to add other vegetables like cherry tomatoes or cucumbers for extra crunch.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg