Thoughts of August coming to an end, lazy summer evenings, swimming pools, popsicles, and picnics (along with a bag of baby potatoes in my kitchen that are looking for a home) have had me on the hunt for a potato salad recipe. After having barely resisting licking the bowl after making this tangy, light vinegar salad, I fell in love with this creative take on the standard mayo sort.
The great news is that this salad, although certainly falling in the creamy potato salad camp is so very different from my memories of potato salads from the deli section at the grocery store. It is light with the combination of Greek yogurt and mayo, fresh with herbs and tangy from lemon zest.
Come to think of it, the only thing that would make this better is if it was served with this barbecued chicken…wonder if we have any of the sauce left from my trip to Kansas City…
- 3 pounds baby red or gold potatoes, boiled in water and cooled to room temperature
- 3 Tbsp. unseasoned rice vinegar
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 3 green onions, thinly sliced
- 1 celery stalk, cut into ⅓-inch cubes
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1½ teaspoons finely grated lemon peel
- Cut potatoes into bite-sized wedges and place in a large bowl. Drizzle with vinegar and season with a pinch of salt and pepper. In another small bowl, whisk together mayonnaise, Greek yogurt, and all remaining ingredients. Add to potatoes and toss until combined. Refrigerate until ready to serve.