Delight in the Ultimate creamy potato salad recipe with no mayo! Perfect for gatherings, this dish promises rich flavor & smooth texture every time.
Ingredients
Scale
2 pounds of baby potatoes (Yukon Gold or Red Bliss recommended)
1 cup Greek yogurt (substitute with dairy-free yogurt for a vegan option)
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup finely diced red onion
1 cup diced celery
1/2 cup chopped fresh parsley (or dill, for a herbal twist)
Salt and pepper to taste
Optional: 1 cup chopped hard-boiled eggs for added protein
Instructions
Step 1: Prepare the Potatoes – Wash the baby potatoes thoroughly, cut them in half or quarters, and cook them in a pot of salted water until fork-tender (about 15 minutes).
Step 2: Make the Creamy Dressing – In a medium bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper.
Step 3: Combine the Ingredients – Drain the cooked potatoes and let them cool. In a large mixing bowl, combine the potatoes with diced red onion, celery, and parsley. Pour the dressing over the mixture and gently mix until coated.
Step 4: Chill and Serve – Let the potato salad chill in the refrigerator for at least 30 minutes before serving. Stir and add additional herbs if desired.
Notes
Experience the rich flavors and creamy textures of this Best Ever Creamy Potato Salad (No Mayo), a healthier alternative perfect for any occasion.
