New Potato or Red Potato Salad Ala Nita
Elevate your picnic or potluck spread with this creamy and flavorful New Potato or Red Potato Salad Ala Nita! Featuring tender red potatoes with their skins on for added texture and a tangy, velvety dressing made from a harmonious blend of mayonnaise, Greek yogurt, Dijon mustard, and a hint of honey, this salad strikes the perfect balance of richness and brightness. Crisp celery, finely diced red onion, fresh parsley, and dill add vibrant freshness, while chopped hard-boiled eggs bring a satisfying heartiness to every bite. Lightly seasoned with apple cider vinegar, salt, and pepper, this chilled potato salad is a breeze to prepare and a crowd-pleasing side dish for barbecues, picnics, or family dinners. Refrigerate for an hour to let the flavors meld, and serve it cold or at room temperature for a refreshing, comforting addition to your table.
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Recipe Information
Ingredients
- 2 pounds red potatoes (or new potatoes)
- 0.5 cups mayonnaise
- 0.25 cups Greek yogurt (plain, unsweetened)
- 1 tablespoons Dijon mustard
- 1 tablespoons apple cider vinegar
- 1 teaspoons honey
- 2 stalks celery, finely chopped
- 0.5 red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons fresh dill, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 hard-boiled eggs, chopped
Instructions
Wash the red potatoes thoroughly under cold water to remove any dirt. Leave the skins on for added texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes and let them cool for about 10 minutes. Once cool, cut them into bite-sized pieces and transfer to a large mixing bowl.
While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
Add the celery, red onion, parsley, dill, and chopped hard-boiled eggs to the mixing bowl with the potatoes.
Pour the dressing over the potato mixture and gently toss everything together until evenly coated.
Taste and adjust the seasoning with more salt and pepper if desired.
Cover the bowl with plastic wrap and chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with an additional sprinkle of fresh parsley or dill, if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4712 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
