Ingredients
Potatoes
- 3 pounds baby potatoes, rinsed and halved
- 2 teaspoons salt (plus more to taste)
Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons Greek yogurt
- 1 teaspoon honey
- ¼ teaspoon black pepper (plus more to taste)
- ⅓ cup olive oil
Add-ins
- 3 celery stalks, diced
- 1 shallot, minced
- ¼ cup chives, minced
Instructions
- Cook the Potatoes: Place the halved baby potatoes in a large pot and cover them with cold water by about 1 inch. Add 2 teaspoons of salt and bring the water to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 10 to 15 minutes or until the potatoes are fork-tender. Drain the potatoes and set them aside.
- Prepare the Dressing: While the potatoes are cooking, whisk together Dijon mustard, Greek yogurt, honey, black pepper, and olive oil in a large bowl until the mixture is fully emulsified and smooth.
- Toss Potatoes with Dressing: Add the warm, drained potatoes directly on top of the dressing. Toss gently but thoroughly to evenly coat each potato with the tangy dressing.
- Add Vegetables and Season: Fold in the diced celery, minced shallot, and chopped chives. Taste the salad and season further with salt and black pepper to your preference.
- Chill and Serve: Refrigerate the potato salad for at least one hour before serving to allow the flavors to meld and the salad to chill completely.
Notes
- Using baby potatoes keeps the salad from becoming mushy and ensures even cooking.
- Chilling the salad for at least an hour enhances the flavor absorption and texture.
- Greek yogurt provides a creamy texture with less fat compared to mayonnaise alternatives.
- You can substitute chives with green onions or fresh parsley if preferred.
- This salad is best consumed within 2 days when stored properly in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
