Creamy Red Potato Salad with Fresh Herbs
Nothing says “picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. For best results, make this dish a day in advance so the flavors have a chance to fully mingle. This is another recipe inspired by the Queensbay series. You can check out the books here: The Queensbay Series.
3 pounds red potatoes, washed, dried, and cut into quarters
¾ c. mayonnaise
¾ c. plain Greek yogurt
1 medium shallot, outer skin removed and finely chopped
3 T. Dijon mustard
½ c. fresh dill, chopped
½ c. fresh parsley, chopped
salt and pepper, to taste
Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
Cover and store in the refrigerator for up to 1-2 days. The perfect complement to your most amazing burgers on the BBQ.
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