Description
A creamy, vegetarian potato salad with starchy potatoes, tangy dressing made with Greek yogurt and mustard, plus fresh celery, pickles, and seasonings. Light, customizable, and ideal for picnics or family meals.
Ingredients
2 lbs boiled potatoes, cut into ½-inch cubes
1 stalk celery, diced
½ cup red onion, finely chopped
¼ cup plain Greek yogurt, for dressing
2 tbsp mustard, Dijon or whole grain
2 tbsp pickles or relish
Salt and pepper, to taste (preferably kosher salt)
Instructions
Cook potatoes in salted water until tender. Drain and let cool slightly.
Dice celery and red onion. Set aside in a large bowl.
Combine Greek yogurt, mustard, pickles or relish, salt, and pepper in a small bowl. Whisk until smooth.
Add cooled potatoes and vegetables to the dressing. Toss gently to coat evenly.
Refrigerate for 1 hour to allow flavors to develop before serving.
Notes
Use starchy potatoes like Russet or Yukon Gold for a softer texture.
Blot excess water from cooled potatoes to prevent sogginess.
Dress salad 1 hour before serving for optimal flavor absorption.
Adjust vinegar or mustard after chilling to balance acidity.
Options for customization: Add carrots, bell peppers, or fresh dill.
- Prep Time: 20
- Cook Time: 15
- Category: Lunch & Dinner
- Method: Boiling and Mixing
- Cuisine: American