Sunday, September 11, 2011

Creamy Potato Salad

I've looked and looked for quite some time for a good, foolproof potato salad recipe... The fact is I'm not a big fan of mayonnaise (maybe that's my loss..:)), therefore I used to tend to like potato salads with lighter vinaigrette dressings, but this one changed my mind about potato salads with creamy mayo dressings. It's mostly because I use yogurt which makes it lighter, and the dressing also has a good balance of mayo, yogurt, mustard and the spiciness of the black pepper, the sharpness of the onion and the aroma of the fresh dill.
I think it is a staple for summer barbeque parties, I hope you enjoy it as much as I do...

Ingredients: (Serves 6-8)

  • 3 lbs. medium russet potatoes, peeled, quartered lengthwise, then cut crosswise into about 1-inch cubes
  • 1 cup mayonnaise
  • 1/4 cup yogurt
  • 4 tablespoons mustard
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped onion
  • 2 tablespoons + 1 teaspoon salt
  • 1 teaspoon ground black pepper


  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat to low and simmer for 10-15 minutes until the potatoes are barely tender when pierced with a knife (do not wait till the end of those whole 10-15 minutes, check on the potatoes frequently).
  • In the meantime, prepare the dressing: In a large bowl, whisk together the mayo, yogurt, mustard, dill, 1 teaspoon salt, 1 teaspoon pepper. Set aside.
  • When the potatoes are done, drain them completely in a colander. Add the warm potatoes and the chopped onion into the dressing bowl and toss well (but very gently) with a plastic or wooden spoon. Cover partially and refrigerate for a few hours to allow the potatoes to cool down completely and the flavors to blend. I recommend tossing the salad gently one more time (and maybe even transferring it into a different serving bowl) before serving.

Additional points:

You definitely would not sacrifice the flavor at all if you use low-fat mayonnaise or low-fat yogurt for this recipe. You can also use your favorite mustard, whether it is Dijon or yellow mustard.

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