Herby Baby Potato Salad
The ultimate comfort food, my Herby Baby Potato Salad is creamy, refreshing, and packed with flavor. It's the perfect side for any gathering or a simple weeknight dinner. Serve it chilled for the best taste!
Equipment
- Whisk
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 2 pounds red baby potatoes
- 3/4 cup plain Greek yogurt
- 1/2 cup low-fat mayo
- 2 teaspoons maple syrup
- 1/3 teaspoon white vinegar
- to taste salt and pepper
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 celery stalk, finely diced
- 1/2 small yellow onion, finely diced
Instructions
- Begin by rinsing the baby potatoes under cold water to remove any dirt. After rinsing, cut them into quarters for even cooking. The smaller pieces will offer a delightful texture when mixed with the dressing.
- Next, place the quartered potatoes into a large pot. Fill the pot with just enough water to cover the potatoes completely. This ensures they cook evenly and get tender.
- Bring the pot of water to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer for 15 to 20 minutes. You’ll know they’re done when you can easily pierce them with a fork.
- When the potatoes are tender, carefully drain them in a colander. Allow the potatoes to cool down at room temperature for about 30 minutes. This step is crucial as it prevents the dressing from separating.
- While the potatoes are cooling, prepare the dressing. In a medium-sized bowl, whisk together the Greek yogurt, mayo, maple syrup, and white vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once the potatoes have cooled, transfer them to a large mixing bowl. Pour the dressing over the potatoes, ensuring they are generously coated.
- Add in the chopped chives, basil, parsley, diced celery, and onion. These fresh ingredients will enhance the flavor and add a pop of color.
- Using a wooden spoon, gently mix everything together, ensuring all ingredients are well combined. Be careful not to mash the potatoes while mixing.
- This salad can be served immediately, but for the best flavor, consider chilling it in the fridge for at least an hour to let the flavors meld together.
- Serve the Herby Baby Potato Salad chilled or at room temperature. It pairs wonderfully with grilled vegetables or as a side for any main dish.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits.
- Tip 2: It's best not to freeze this salad to maintain the texture of the potatoes and freshness of the herbs.
- Tip 3: Try adding diced cucumbers or bell peppers for an extra crunch.
- Tip 4: If you’re out of one herb, feel free to replace it with another. Dill or cilantro can be great alternatives.
- Tip 5: For some kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.