Celebrate the simple pleasures of fresh ingredients with our Baby Red Potato Salad. This dish elevates the beloved classic with healthful substitutes and vibrant flavors. Creamy Greek yogurt replaces the traditional mayo, offering a tangy undertone that harmoniously melds with the robust flavors of Dijon and whole grain mustards. Fresh dill and parsley infuse the salad with an aromatic freshness, while the thinly sliced green onions add a mild zesty kick. The star of the dish, baby red potatoes, bring a tender bite and beautiful hue that stands out on any table. Ideal for picnics, barbecues, or a comforting family dinner, this salad is a testament to the beauty of simplicity and the power of fresh ingredients.
Ingredients:
- 1 pounds baby red potatoes, boiled and cut in half or quarters
- 1/3 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 3 green onions, thinly sliced
- Salt and pepper to taste
Instructions:
In a large bowl, whisk together Greek yogurt, Dijon mustard, whole grain mustard, Parsley and dill. Add the boiled and cut baby red potatoes to the dressing, along with green onions. Gently toss until well coated. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.