Ingredients
Red potatoes
1.5 lbs (680g), cut into 0.5” cubes
Yellow mustard
4 tbsp (60g)
Distilled white vinegar
2 tbsp (30ml)
Greek yogurt
1/4 cup (60g)
Olive oil
3 tbsp (45ml)
Instructions
Peel and cube red potatoes into 0.5″ pieces
Bring 4 cups salted water to a boil; blanch potatoes until semi-tender
Drain, cool, then refrigerate for 1 hour to firm
In a bowl, combine mustard, vinegar, yogurt, and herbs
Gradually stir in olive oil until emulsion thickens
Adjust seasoning with salt and lemon juice
Notes
Rest the dressing for 3 days for deeper flavor
Substitute yellow mustard with English mustard or Dijon
Use apple cider vinegar for milder tartness
Replace Greek yogurt with sour cream if preferred
Swap olive oil for avocado oil for nuttier undertones
Kombu dashi may be used to enhance umami (optional)
Chill before serving for best texture
- Prep Time: 15
- Cook Time: 15
- Category: Summer Desserts
- Method: Boiling and Chilling
- Cuisine: Contemporary American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 1mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg