Baby Red Potato Salad
Lightly creamy and delicious, this Baby Red Potato Salad recipe is sure to become a favorite backyard barbecue side dish this Summer!
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 212kcal
Ingredients
- 1.5 lb . baby red potatoes , cut into 3/4 inch pieces
- 1-1/2 tsp fine sea salt
- 1-1/2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp plain whole milk yogurt
- 2 tbsp mayo
- 1-1/2 tsp dijon mustard
- 2 tbsp minced shallot
- 3 scallions , thinly sliced
- 1/2 cup finely chopped celery
- 1/2 tsp dried dill
- sea salt and black pepper to taste
Instructions
- Place potatoes into a large saucepan, add salt and enough water to cover by an inch. Bring to a boil over high heat, reduce heat to medium and let simmer until potatoes are just tender, about 10 minutes.
- Drain potatoes well and place into a large bowl. Add vinegar to the bowl and gently toss until potatoes are evenly coated. Refrigerate until potatoes have cooled, about 30 minutes.
- Meanwhile, in a medium bowl, whisk together the olive oil, yogurt, mayo, dijon mustard, shallot, dill, salt and pepper to taste. Add it to the bowl of cooled potatoes along with the celery and scallions. Gently toss together until combined. Check seasoning and adjust if necessary, then serve. Salad can be refrigerated for up to 2 days.
Notes
I think this actually taste better after the flavors marry for a day, but it's still delicious if served after the initial 30 minute refrigeration.
Estimated Nutrition Information