Greek yogurt is becoming a popular addition to many salad dressings. My Potato Salad with Honey Mustard Dressing includes Greek yogurt in place of the usual sour cream. It’s tangy with the addition of a splash of white balsamic vinegar. Goes great with barbeque, too!
I like to use the Whole Foods Market’s 365 Brand of Honey Mustard in this recipe. It’s not too sweet and has a nice flavor and color. You can use your favorite honey mustard.
Just cube some cooked and peeled potatoes, add some sliced celery and scallions, some chopped hard boiled eggs, and chopped parsley.
To make the dressing, whisk together some mayonnaise, Greek yogurt, honey mustard, honey, white balsamic vinegar, salt, and pepper. Lightly fold the dressing into the potato mixture being careful not to smash the potato cubes.
Chill the potato salad for several hours or overnight, stirring once in a while. For some extra decadence, stir in some crispy bacon bits. Serve with smoked pork spareribs, hamburgers, or grilled steaks.
This potato salad works well on a party buffet — just remember to keep it on a chilled platter or over a bowl of ice so it remains cold.
From the kitchen of A Food Lover’s Delight….
Potato Salad with Honey Mustard Dressing
2 lb Yukon Gold golden potatoes
2 scallions, sliced thinly
2 stalks celery, sliced thinly
4 hard boiled eggs, chopped coarsley
2 T chopped parsley
For the dressing:
1/2 c mayonnaise
1/2 c plain Greek Yogurt
2 T honey mustard
1 T honey
1/2 T white balsamic vinegar
salt and pepper, to taste
1. To cook the potatoes, wash them and place in a pan with water to cover. Cook on medium heat and simmer until potatoes are tender, around 30 minutes. Drain and then rinse under cool water. When the potatoes are cool enough to handle, peel them and then cube them.
2. To make the hard boiled eggs, place the eggs in a pan with enough water to cover them. Place the pan on a burner set to high heat. As soon as the water starts to boil, put a lid on the pan and remove from the heat. Let the pan sit for 15 minutes. Then, immediately drain and rinse the eggs under cold water to cool. Peel the eggs and chop them. Add to the cooled potatoes.
3. Slice the celery and scallions. Chop the parsley leaves. Add to the potato mixture.
4. Whisk together the mayonnaise, Greek yogurt, honey mustard, honey, and white balsamic vinegar. Season with salt and pepper, to taste.
5. Add the dressing to the potato mixture. Fold in the dressing being careful not to break up the potato cubes.
6. Refrigerate the potato salad for at least 3 hours or overnight. Stir occasionally.
Serves 4 as a side dish. You can double or triple this recipe to serve a larger crowd.
Variations: Substitute red potatoes for the golden potatoes. Omit the mayonnaise and double the amount of Greek yogurt. Can substitute sour cream for the Greek yogurt. Also, can use minced sweet onion in place of the scallions. Add some crispy bacon bits for extra richness.
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