Tangy Mashed Potato Salad

This tangy potato salad offers a refreshing twist on the classic side dish. Unlike heavy mayo-based versions, this recipe balances creamy yogurt and mayonnaise with sharp red wine vinegar and fresh dill. The red-skinned potatoes hold their shape well, providing a pleasant texture. It&# 226;ÂÂs perfect for summer picnics, potlucks, or as a vibrant accompaniment to grilled meats. The flavors meld beautifully when chilled, making it an excellent make-ahead option for effortless entertaining.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 174.8

Dietary: Gluten-free, Vegetarian

Description

This tangy potato salad offers a refreshing twist on the classic side dish. Unlike heavy mayo-based versions, this recipe balances creamy yogurt and mayonnaise with sharp red wine vinegar and fresh dill. The red-skinned potatoes hold their shape well, providing a pleasant texture. It&# 226;ÂÂs perfect for summer picnics, potlucks, or as a vibrant accompaniment to grilled meats. The flavors meld beautifully when chilled, making it an excellent make-ahead option for effortless entertaining.

Ingredients

2 pound Red-skinned potatoes, scrubbed and quartered
1 cup Plain yogurt
1 cup Mayonnaise
3 tbsp Minced fresh dill
2 tbsp Red wine vinegar
1 tsp Fresh black pepper
1 tsp Salt (plus more for boiling water)
1/3 cup Finely diced red onions

Directions

1
Place the quartered red-skinned potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
2
Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
3
Drain the potatoes well and spread them out on a baking sheet or large plate to cool slightly so they are not steaming hot.
4
In a medium bowl, whisk together the plain yogurt, mayonnaise, minced fresh dill, red wine vinegar, black pepper, and 1/2 teaspoon of salt until smooth.
5
Add the cooled potatoes to the dressing mixture. Gently toss until the potatoes are evenly coated.
6
Stir in the finely diced red onions. Taste and adjust seasoning with more salt or pepper if needed.
7
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 174.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 38.6g13%
Dietary Fiber 5.0g20%
Sugars 1.8g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This salad can be prepared up to a day in advance. Cover and refrigerate, but allow it to come to room temperature for about 30 minutes before serving for the best flavor.

If you prefer a dairy-free version, substitute the plain yogurt with a thick, unsweetened plant-based yogurt.

Keywords: potato salad, dill, yogurt, vinegar, side dish, picnic, summer, herbs, red onion, mayonnaise, fresh dill, red skin potatoes, chilled salad, potluck, tangy, creamy

Read it online: https://www.chefs-mate.com/recipe/tangy-mashed-potato-salad/