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To make a tasty classic potato salad, gather these ingredients: - 2 lbs baby potatoes, halved - 1/2 cup mayonnaise - 1/4 cup plain Greek yogurt - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - Optional: 1/4 cup sweet pickles, diced These ingredients blend well to create a creamy and flavorful dish. If you need to swap some items, here are great options: - Use sour cream instead of Greek yogurt for extra creaminess. - Replace mayo with avocado for a healthier twist. - Swap Dijon mustard with yellow mustard if you prefer a milder taste. - Use green onions instead of red onion for a milder flavor. - Add diced bell peppers for a crunchy texture. These substitutions can help customize the salad to your liking. To prepare your classic potato salad, you will need: - A large pot for boiling potatoes - A colander for draining - A mixing bowl for the dressing - A whisk for mixing - A spatula for folding ingredients - A knife and cutting board for chopping Having these tools ready will make your cooking experience smooth and easy. Start with two pounds of baby potatoes. Halve each potato for even cooking. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water. This helps season the potatoes as they cook. Bring the pot to a boil over high heat. Once boiling, lower the heat and simmer for about 10 to 15 minutes. Check if they are fork-tender. This means a fork should slide in easily. When they are done, carefully drain the potatoes. Let them cool for a few minutes. If any pieces are large, chop them into smaller bites. In a separate bowl, mix the dressing. You will need half a cup of mayonnaise and a quarter cup of plain Greek yogurt. Add two tablespoons of Dijon mustard and one tablespoon of apple cider vinegar. Sprinkle in half a teaspoon of garlic powder, and add salt and pepper to taste. Whisk all these ingredients together until the mixture is creamy and smooth. This creates a rich, flavorful base for your potato salad. Once the potatoes are cool, add them to the dressing. Stir in a quarter cup of finely chopped celery and a quarter cup of red onion. Don't forget about half a cup of fresh parsley, chopped. If you like a bit of sweetness, add a quarter cup of diced sweet pickles. Use a spatula to gently fold everything together. Make sure the potatoes are well-coated with the dressing. Taste your salad and adjust the seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least one hour. This will help all the flavors blend together. When you’re ready to serve, give it a gentle stir and enjoy! For a fun touch, I like to sprinkle more parsley on top for color. You can find the full recipe above. When choosing potatoes, look for firm ones. Avoid any with soft spots or sprouts. I love using baby potatoes for their sweetness. They cook evenly and keep their shape well. Red or yellow potatoes also work great. These types add a creamy texture to your salad. To achieve that dreamy creaminess, use a mix of mayonnaise and Greek yogurt. This combo gives a rich flavor without being too heavy. The yogurt adds a nice tang, which balances the dish. If you want more flavor, try adding a bit of Dijon mustard. It brightens the taste, making every bite special. Serve your potato salad in a big bowl for sharing. For a fun twist, use small jars for individual servings. This makes it perfect for picnics or parties! You can also sprinkle fresh herbs on top for color. Pair your salad with grilled meats or fresh bread for a complete meal. Don’t forget to check out the full recipe for more tips! {{image_4}} You can change the dressing for your potato salad. Try using sour cream instead of mayonnaise. This gives it a tangy taste. You can also mix in some pesto for a fresh twist. A yogurt-based dressing adds a creamy texture with fewer calories. For a spicy kick, add some hot sauce or sriracha. Want to make your salad more filling? You can add protein like diced ham or cooked bacon. Chickpeas are another great option. They add fiber and plant-based protein. For a lighter choice, try adding grilled chicken or tuna. These proteins work well with the creamy base of the potato salad. Seasonal veggies can bring color and crunch. In spring, add fresh peas for sweetness. During summer, try diced bell peppers or cucumbers for a refreshing bite. In fall, roasted sweet potatoes give a nice flavor boost. You can also add shredded carrots for extra nutrients and crunch. Each season offers different veggies to enhance your salad. Explore all these options in the full recipe to discover your favorite twist! To keep your classic potato salad fresh, store it in an airtight container. Make sure the container seals tightly to keep out air. If you use a bowl, cover it with plastic wrap. This prevents drying out and helps the flavors stay strong. When stored properly, potato salad lasts for about 3 to 5 days in the fridge. Always check for any off smells or changes in texture before eating. If you see any signs of spoilage, it’s best to toss it out. Remember, freshness is key for taste and safety. I don’t recommend freezing potato salad because it can change the texture. If you must freeze it, use a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight. Once thawed, stir it well and adjust the seasoning if needed. Enjoy your creamy herb potato delight fresh for the best taste! For the full recipe, see the section above. You can easily make classic potato salad ahead of time. First, prepare the salad as directed. After mixing the ingredients, store it in an airtight container. Keep it in the fridge for up to three days. This way, the flavors deepen, and it tastes even better. When serving, just give it a gentle stir. The best potatoes for classic potato salad are waxy varieties. Baby potatoes, red potatoes, or Yukon Gold are great choices. These types hold their shape well after cooking. They stay firm and creamy, giving you a nice texture. Avoid starchy potatoes like Russets, as they can become mushy. Yes, you can use a different dressing! Greek yogurt, sour cream, or even vinaigrette can work well. For a lighter option, try a yogurt-based dressing. If you want more flavor, add herbs or spices to your dressing. This will create a unique twist on the classic potato salad. For the full recipe, check out the Creamy Herb Potato Delight section. This blog post shared the key steps to make delicious potato salad. You learned about the best ingredients, tools, and methods. We covered how to prepare the potatoes, mix dressings, and combine flavors. Tips for selection and serving help elevate your dish. Plus, we explored variations and storage tips to keep your salad fresh. Use this guide to craft your perfect potato salad, impressing friends and family. Enjoy the process and feel proud of your creation!

Classic Potato Salad

Indulge in the deliciousness of Creamy Herb Potato Delight, a perfect side for any meal! This creamy potato salad is packed with baby potatoes, fresh herbs, and a blend of tangy sauces for ultimate flavor. Ready in just 1.5 hours, it's ideal for picnics or family gatherings. Click through to explore the full recipe and wow your guests with this easy, flavorful dish that's sure to impress!
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Ingredients
  

2 lbs baby potatoes, halved

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/2 cup fresh parsley, chopped

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/4 cup sweet pickles, diced

Instructions
 

In a large pot, add the halved baby potatoes and cover them with cold water. Sprinkle in a generous pinch of salt to season the water. Place the pot over high heat and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cook the potatoes until they are fork-tender, which will take about 10 to 15 minutes.

    Carefully drain the cooked potatoes and set them aside to cool for a few minutes. Once they are cool enough to handle, chop any larger pieces into bite-sized chunks for easy eating.

      In a separate mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk them together until the mixture is creamy and smooth, ensuring all ingredients are well incorporated.

        Once the potatoes are fully cooled, gently add them to the dressing mixture. Also, stir in the chopped celery, red onion, fresh parsley, and sweet pickles (if using). Carefully fold the ingredients together with a spatula, ensuring that the potatoes are evenly coated with the creamy dressing.

          Taste your salad and adjust the seasoning with more salt or pepper if desired. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to blend beautifully.

            When ready to serve, give the salad a gentle stir to redistribute the dressing. For a finishing touch, garnish with additional chopped parsley on top for a pop of color and freshness.

              Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

                Presentation Tips: Serve the creamy herb potato salad in a large decorative bowl, topped with a sprinkle of fresh herbs. For a fun twist, portion the salad into small mason jars, making for adorable and portable individual servings perfect for picnics or gatherings!