Unique Potato Salad
Elevate your backyard cookouts and family dinners with this Unique Potato Salad, a modern twist that takes the classic dish to new heights. Crafted with creamy Yukon gold potatoes and enriched with a tangy dressing of mayonnaise, Greek yogurt, Dijon mustard, and a hint of honey, this recipe strikes the perfect balance of indulgence and freshness. Roasted garlic and smoked paprika add a bold depth of flavor, while finely diced red onion, crunchy celery, and a splash of pickle juice bring a delightful texture and zesty kick. Finished with chopped fresh dill and garnished with sliced green onions, this potato salad is as visually stunning as it is delicious. Perfectly chilled, it's an irresistible side dish for any summer gathering or holiday feast, ready to impress your guests with every bite!
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 3 large Eggs
- 0.75 cups Mayonnaise
- 0.5 cups Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 6 cloves Roasted garlic (mashed)
- 0.25 cups Red onion (finely diced)
- 0.5 cups Celery (finely chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Pickle juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (sliced for garnish)
Instructions
Peel the Yukon gold potatoes and cut them into bite-sized cubes. Place them in a large pot of cold, salted water.
Bring the pot to a boil over medium-high heat and cook the potatoes for about 10-12 minutes, or until tender when pierced with a fork. Be careful not to overcook. Drain and set the potatoes aside to cool slightly.
While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes. Immediately transfer the eggs to a bowl of ice water to cool. Once cooled, peel and dice the eggs.
In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, mashed roasted garlic, smoked paprika, pickle juice, salt, and black pepper. Whisk until smooth and well combined.
Add the cooled potatoes, diced eggs, red onion, celery, and fresh dill to the bowl with the dressing. Gently fold the ingredients together until evenly coated.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the potato salad to a serving bowl and garnish with sliced green onions and an additional sprinkle of smoked paprika, if desired.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 32.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 429 mg | 33% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4676 mg | 99% | |
*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.
