True Blue Potato Salad
Elevate your picnic or potluck spread with this stunning True Blue Potato Salad, a vibrant twist on the classic favorite. Made with naturally colorful blue potatoes, this dish is as visually appealing as it is flavorful. The creamy dressing, a perfect balance of tangy Greek yogurt, Dijon mustard, and apple cider vinegar, coats every bite of tender potatoes, crunchy celery, and zesty red onion. Fresh herbs like parsley and dill add a fragrant, garden-fresh touch, while diced hard-boiled eggs provide hearty richness. Ready in just 35 minutes, this chilled salad strikes the perfect harmony of textures and flavors, making it an irresistible side dish for any gathering. Keywords: blue potato salad, vibrant potato salad, picnic side dish, creamy potato salad with herbs.
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Recipe Information
Ingredients
- 2 pounds Blue potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery, finely chopped
- 0.5 Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Black pepper, freshly ground
- 2 Eggs, hard-boiled and diced
Instructions
Wash the blue potatoes thoroughly and cut them into bite-sized chunks. Leave the skins on for added texture and color.
Place the cut potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until fork-tender. Be careful not to overcook them.
Drain the potatoes and rinse with cold water to stop the cooking process. Transfer to a large bowl and let cool completely.
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar until smooth. Set the dressing aside.
Once the potatoes are cool, gently fold in the celery, red onion, parsley, dill, and hard-boiled eggs.
Pour the dressing over the potato mixture and gently stir until all ingredients are evenly coated.
Season with freshly ground black pepper to taste. Adjust salt, if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish and garnish with additional parsley or dill, if desired.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 17.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4454 mg | 95% | |
*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.
