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- 2 lbs baby potatoes, halved - 1/2 cup mayonnaise - 1/4 cup plain Greek yogurt - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - Optional: 1/4 cup sweet pickles, diced - Large pot - Mixing bowl - Whisk - Colander - Plastic wrap The ingredients for classic potato salad are simple yet flavorful. The baby potatoes form the base of this dish. I use halved baby potatoes for their tender texture and great flavor. If you want a creamy dressing, I mix mayonnaise and Greek yogurt. This combo gives the salad a nice tang and richness. To add flavor, I include Dijon mustard and apple cider vinegar. The mustard adds depth, while the vinegar brings a bright note. Chopped celery and red onion add crunch and a little zest. Fresh parsley brightens the salad with color and flavor. Garlic powder adds a nice hint of warmth. Season to taste with salt and pepper to tie everything together. If you like a sweeter touch, add diced sweet pickles. These optional ingredients make the salad even more special. Gather these ingredients, and you're ready to make a delicious classic potato salad! For the complete instructions, check out the Full Recipe. - Step 1: Start by boiling the potatoes. Place 2 lbs of halved baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over high heat. Once boiling, reduce to a simmer. Cook until the potatoes are fork-tender, about 10-15 minutes. - Step 2: After cooking, drain the potatoes. Let them cool for a bit. Once cool enough to handle, chop any larger pieces into bite-sized chunks. This helps everyone enjoy each bite. - Step 3: Now, let’s mix the dressing. In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1/2 teaspoon garlic powder. Add salt and pepper to taste. - Step 4: Whisk the mixture until it is fully combined. This creates a creamy and tangy dressing that makes the potato salad shine. - Step 5: It’s time to bring everything together. Gently fold the cooled potatoes into the dressing. Add the chopped celery, red onion, and parsley. If you like, toss in 1/4 cup of sweet pickles for extra flavor. - Step 6: Taste your salad and adjust the seasoning if needed. Once you’re happy with the flavor, cover the bowl with plastic wrap. Refrigerate for at least 1 hour. This allows the flavors to meld beautifully. You can find the full recipe in the earlier section, which details everything you need for this creamy potato salad. Enjoy! To get tender potatoes, cook them for 10-15 minutes. Start with cold water and a good pinch of salt. This helps the potatoes cook evenly. Test them with a fork. If it goes in easily, they are ready. For a creamy dressing, mix mayonnaise and Greek yogurt. Use equal parts for richness. Whisk until smooth. Add the Dijon mustard and apple cider vinegar to enhance flavor. This will give you a thick and creamy dressing. Use fresh herbs like parsley or dill for a pop of flavor. Chopped celery adds crunch, while red onion gives a nice bite. If you like a hint of sweetness, add diced sweet pickles. These make the potato salad taste fresh and bright. Refrigerating the salad is key. Let it chill for at least one hour. This helps the flavors blend well. You’ll notice a big difference in taste after it sits. For a fun presentation, serve the potato salad in a big, colorful bowl. Garnish with extra parsley on top. Another cute idea is to use small mason jars for serving. This makes for a great picnic dish! Pair the potato salad with grilled meats or fresh veggies. It goes well with burgers, hot dogs, or even a nice piece of fish. This makes your meal complete and satisfying. For the full recipe, check out the detailed instructions above. {{image_2}} Southern-style potato salad stands out for its creamy texture and sweet flavor. The key ingredients include sweet pickles, boiled eggs, and sometimes even mustard for a tangy twist. The dressing often mixes mayonnaise with a touch of pickle juice, adding a unique zing. You can also find celery and bell peppers for crunch. This style is creamy but not overly heavy, making it perfect for picnics and barbecues. German potato salad offers a different flavor profile. It is warm and tangy, often featuring bacon and a vinegar-based dressing. This dish uses waxy potatoes that hold their shape well. The dressing usually combines vinegar, mustard, and bacon fat, giving it a rich taste. You can top it with fresh herbs like chives or parsley for added flavor. This salad is great served warm and pairs well with grilled meats. For a vegan potato salad, you can easily swap out mayonnaise and yogurt. Use silken tofu blended with lemon juice for creaminess. You can also use avocado for a richer texture. Fresh herbs and spices can enhance the flavor without dairy. To make it even more exciting, add roasted garlic or smoked paprika. This version is perfect for those who want a plant-based option without missing out on taste. For the full recipe, check out the Creamy Herb Potato Delight 🥔 section. To keep your potato salad fresh, place it in an airtight container. This helps prevent air from drying it out. Make sure to seal the lid tight. You can also cover the bowl with plastic wrap. This keeps moisture in and flavors intact. You can store potato salad in the fridge for up to four days. Check for any changes in smell or color. If it smells sour or looks off, it’s best to throw it away. Always trust your senses when it comes to food safety. You can freeze potato salad, but it may change texture. The creamy dressing might separate when thawed. If you still want to freeze it, use a freezer-safe container. When ready to eat, thaw it in the fridge overnight. Stir well before serving to help restore some creaminess. To keep potatoes firm, choose waxy varieties like baby potatoes. Boil them for just 10-15 minutes until fork-tender. Drain and cool them quickly. This method helps retain their shape. Avoid overcooking, as that makes them mushy. Yes, you can use regular yogurt. However, Greek yogurt gives a thicker, creamier texture. If you prefer a lighter taste, go with regular yogurt. Just remember, it may alter the salad's creaminess a bit. If you want to skip mayonnaise, use avocado or hummus. Both provide creaminess and flavor. You can also mix yogurt with a little mustard for extra zest. This keeps the salad creamy and adds a unique twist. Potato salad is best served cold. Chilling lets the flavors blend and enhances the taste. After mixing, refrigerate for at least an hour. This cooling time makes a significant difference in flavor and texture. Let your potato salad sit for at least one hour. This waiting time allows flavors to meld beautifully. If you have more time, chill it longer for even better taste. Just cover it well in the fridge. For the full recipe, check out the Creamy Herb Potato Delight. This creamy herb potato salad is a classic dish that is both tasty and easy to make. It takes about 20 minutes to prep and 10-15 minutes to cook the potatoes. After mixing everything, you should let it chill for at least an hour. This recipe serves 6 to 8 people. Ingredients: - 2 lbs baby potatoes, halved - 1/2 cup mayonnaise - 1/4 cup plain Greek yogurt - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - Optional: 1/4 cup sweet pickles, diced To make this salad, start by boiling the halved baby potatoes in a large pot with cold water and salt. Once they are fork-tender, drain them and let them cool. You can cut any larger pieces into smaller chunks. Next, whisk the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper in a mixing bowl. When the potatoes are cool, add them to the dressing. Toss in the chopped celery, red onion, parsley, and sweet pickles if you want that extra crunch. Gently mix everything until the potatoes are coated well. Taste and adjust the seasoning if needed. Cover the bowl with plastic wrap and chill in the fridge. This allows all the flavors to blend nicely. Before serving, give the salad a gentle stir. For a nice touch, you can sprinkle some fresh parsley on top. Enjoy this creamy and flavorful delight! In this blog post, we explored how to make a tasty potato salad. We covered all the ingredients, from baby potatoes and mayonnaise to tasty seasonings. I shared step-by-step instructions and helpful tips to get the best texture and flavor. Whether you're aiming for Southern, German, or vegan styles, you can customize this dish. Remember to store leftovers properly for the best taste. Enjoy creating your perfect potato salad! It's a great dish for any meal.

Classic Potato Salad

Discover the deliciousness of Creamy Herb Potato Delight, a perfectly satisfying side dish that's sure to impress! Made with tender baby potatoes and a zesty herb dressing featuring mayonnaise, Greek yogurt, and fresh veggies, this recipe is easy to follow and packed with flavor. Perfect for gatherings or a family meal, click through to explore the full recipe and make this creamy sensation today! You won’t want to miss it!
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Ingredients
  

2 lbs baby potatoes, halved

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/2 cup fresh parsley, chopped

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/4 cup sweet pickles, diced

Instructions
 

In a large pot, place the halved baby potatoes and cover them with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 10-15 minutes.

    Drain the potatoes and let them cool for a bit. Once cool enough to handle, cut larger pieces into bite-sized chunks.

      In a separate mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until well combined.

        Add the cooled potatoes to the dressing mixture, along with the chopped celery, red onion, parsley, and sweet pickles (if using). Gently fold everything together until the potatoes are well coated.

          Taste and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

            Before serving, give the salad a gentle stir and garnish with additional parsley if desired.

              Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

                Presentation Tips: Serve in a nice large bowl with a sprinkle of fresh herbs on top, or place individual servings in small mason jars for a cute, portable option!