Ingredients
Scale
- 2 pounds of potatoes, diced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1 teaspoon paprika for garnish
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper. Whisk until smooth.
- Add the cooled potatoes to the dressing and gently fold until well-coated. Adjust seasoning as needed.
- Stir in chopped green onions and parsley before serving. Garnish with paprika. Serve chilled or at room temperature.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 5 days.
- For optimal flavor, add fresh herbs just before serving.
- Customizations can include adding diced bell peppers, hard-boiled eggs, or bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg