Ingredients
3 lbs large potatoes (Yukon Gold or Russet), cut into 1-inch cubes
1 cup mayonnaise (full-fat recommended; use vegan mayo if desired)
1/4 cup plain yogurt (full-fat, for a lighter option)
3 tablespoons vinegar (white or apple cider)
1 tablespoon Dijon mustard
1 small onion, finely chopped
1 garlic clove, minced or pressed
2 tablespoons fresh dill or chives
Salt, to taste
Black pepper, to taste
2 large hard-boiled eggs (optional, for added protein)
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until just tender (about 10 minutes). Drain and let cool completely.
In a large bowl, combine mayonnaise, yogurt, vinegar, Dijon mustard, chopped onion, and garlic. Whisk until smooth.
Add cooled potatoes to the bowl. Gently mix until well coated. Fold in fresh herbs.
Season with salt and freshly ground black pepper to taste. Gently stir in hard-boiled eggs if using.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Use sea salt for a richer flavor.
Cool potatoes completely to maintain firm texture.
Chill thoroughly before serving for best flavor.
Add chopped celery or green onions for extra crunch (optional).
- Prep Time: 15
- Cook Time: 20
- Category: Summer Desserts
- Method: Boiling and Mixing
- Cuisine: American Classics
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg