Spiced Potato Salad
Elevate your picnic game with this vibrant Spiced Potato Salad, a creamy yet bold twist on the classic side dish. Featuring tender red potatoes cloaked in a luscious blend of mayonnaise, Greek yogurt, and olive oil, this recipe delivers a burst of flavor with spices like cumin, paprika, and coriander. Fresh parsley, cilantro, and scallions add a pop of color and freshness, while a dash of lemon juice brightens every bite. Perfectly balanced and easy to prepare, this recipe offers an optional kick of heat with red chili flakes for spice lovers. Whether served chilled or at room temperature, this crowd-pleasing potato salad is a perfect pairing for summer gatherings or casual dinners.
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Recipe Information
Ingredients
- 2 lbs red potatoes
- 2 tsp salt
- 1 cup mayonnaise
- 0.5 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp ground coriander
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh cilantro
- 2 scallions, thinly sliced
- 1 tbsp lemon juice
- 0.25 tsp red chili flakes (optional, for heat)
Instructions
Wash and scrub the red potatoes. Cut them into bite-sized chunks while leaving the skin on for texture.
Place the potatoes in a large pot, cover them with water, and add 1 teaspoon of salt. Bring the water to a boil, then reduce the heat and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and allow them to cool slightly at room temperature.
In a small bowl, whisk together the mayonnaise, Greek yogurt, olive oil, Dijon mustard, ground cumin, paprika, ground coriander, black pepper, garlic powder, and the remaining 1 teaspoon of salt. Add the lemon juice and mix until smooth and well combined.
In a large mixing bowl, combine the cooled potatoes with the prepared spiced dressing. Gently toss to coat all the potatoes evenly.
Add the chopped parsley, cilantro, and sliced scallions to the potato mixture. If desired, sprinkle in the red chili flakes for some heat. Gently fold the herbs into the salad.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional chopped herbs, if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 5725 mg | 249% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 16.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4347 mg | 92% | |
*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.
