Herbed Potato Salad with Tangy Mustard Dressing
Servings
6
servingsPrep time
15
minutesCooking time
15
minutesCalories
300
kcalTotal time
30
minutesA classic Fourth of July side, reinvented with fresh herbs and a lighter, tangier dressing.
Ingredients
2 lbs small red potatoes, scrubbed and quartered
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 hard-boiled eggs, chopped (optional)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
- For the Tangy Mustard Dressing:
1/2 cup Greek yogurt (plain, full-fat recommended) or vegan mayo for dairy-free
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Simply Organic Onion Powder
1/2 teaspoon Simply Organic Celery Seed
1/4 teaspoon Simply Organic White Pepper
Salt to taste
Directions
- Cook Potatoes: Place quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well and let cool slightly.
- Prepare Dressing: While potatoes are cooking, whisk together all dressing ingredients in a medium bowl until smooth.
- Combine: In a large bowl, gently combine the warm potatoes, celery, red onion, chopped hard-boiled eggs (if using), fresh dill, and fresh chives.
- Dress and Chill: Pour the dressing over the potato mixture and gently fold to coat evenly. Taste and adjust salt if needed.
- Serve: Cover and chill for at least 30 minutes before serving. This allows the flavors to meld beautifully.
