This Yogurt-Chive Potato Salad is a creamy, mayo-free update on a classic. It's a make-ahead summertime side dish that travels well and is lovedby all.
Course Salads
Cuisine American
Keyword Gluten-free
Essential Ingredient Potatoes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8people
Calories 155kcal
Ingredients
2lbspeeled and cut-up potatoesabout 5 cups
1/2cupdiced celery
6radishesthinly sliced
1/2cupthinly sliced green onion
3Tablespoonsfinely chopped dill picklesor relish
1/3cupsour creamor mayonaise
1/3cupfull-fat Greek yogourt
1TablespoonDijon mustard
1/2teaspoonfreshly ground black pepper
1/2tspcelery saltor to taste
4hard-boiled eggscoarsely chopped
2tablespoonschopped fresh chives or dillto taste
fresh, crunchy vegetablesoptional
Instructions
Place the potatoes in a large pot, and cover them with salted water by an inch. Bring to a boil over high heat. Reduce the heat to medium and simmer until fork-tender, about 15 to 20 minutes. Drain in a colander and cool completely. You can prep these a day in advance.
In a large bowl, combine the cold potatoes, celery, radishes, green onions and pickles.
In a small bowl, whisk together the sour cream, yogurt, mustard, celery salt and pepper. Gently fold this into the potato mixture until well mixed.
Lastly, mix in the eggs and chives (or dill). Taste and adjust seasoning; you may need to add a sprinkling of salt.
Cover and refrigerate several hours or overnight to allow flavours to marry. Sprinkle potato salad with fresh chives, parsley or dill just before serving for a little colour.
If desired, add seasonal raw vegetables for some crunch. I love baby carrots, tiny radishes and sweet garden peas. All raw!
Notes
There's no judgement if you love mayonnaise in your potato salad. In this recipe, replace the sour cream with mayo and proceed as usual. Use what you have and what you think tastes best!