Summer’s here and it’s time for picnics, potlucks and barbecues with family and friends. And no picnic or barbecue is complete without a variety of delicious salads to choose from. And nothing says summer salad quite like a potato salad.
This potato salad is a great way to use some of the fresh herbs from your garden. Dill and parsley add a lot of flavour to this creamy potato salad that is so easy to make. For the best flavour, make this salad a day in advance.
Creamy Red Potato Salad with Fresh Herbs
- 3 pounds red potatoes, washed, dried, and cut into cubes
- ¾ cup of mayonnaise
- ¾ cup of plain Greek yogurt
- 1 medium shallot, peeled and finely diced
- 3 Tablespoons of Dijon mustard
- ½ cup of fresh dill, chopped
- ½ cup of fresh parsley, chopped
- Salt and pepper, to taste
Place cut potatoes in a large microwave-safe dish and add 2 Tbsp water. Cover and microwave for 2-3 minutes or until fork tender. Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm. (You can also boil the potatoes on the stove if you prefer, but it will take longer.)
Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly.
Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad).
Season with salt and pepper, to taste.
Cover and store in the refrigerator for up to 1-2 days.