Creamy Potato Salad
Creamy Potato Salad is rated
out of
5 by
3.
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
6
Serves 6.
Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned summer picnic. If desired, add 2 chopped hard-cooked eggs or 1/2 cup chopped red onion with the potatoes.
Ingredients:
- 3 lb. red potatoes, unpeeled
- 1/3 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbs. Dijon mustard
- 3 Tbs. fresh lemon juice
- 8 green onions, white and light green portions,
thinly sliced - 2 celery stalks, finely chopped
- 3 Tbs. chopped fresh flat-leaf parsley, plus
parsley sprigs for garnish - 3 Tbs. chopped fresh mint, plus mint sprigs
for garnish - 3 Tbs. chopped fresh basil, plus basil sprigs
for garnish - Salt and freshly ground pepper, to taste
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
Serves 6.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Summer,
by Joanne Weir
(Time-Life Books, 1997).
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Rated 5 out of
5
by
Sharm71 from
Best Potato Salad Recipe
This is my favorite go-to potato salad recipe. I would even rather make this than buy the much cheaper store-bought one. I have always gotten rave reviews no matter what else is going with the potato salad. I've made it for Thanksgiving dinner side to a bbq side. Only downside is the cost of the fresh herbs and needing to make it the day of the event, otherwise the herbs lose their fresh green color. Overall, I Love it!
Date published: 2015-06-20
Rated 4 out of
5
by
DoxieDeb2 from
Creamy Potato Salad
This was very good and "light" tasting. I wouldn't recommend serving this with foods that overpower. This is excellent with simple roasted or grilled meats and poultry.
Date published: 2013-09-02
Rated 5 out of
5
by
Cordie526 from
Refreshing!
This is the recipe that introduced me to W-S recipet box. My sister-in-law brought it to a family dinner and we all loved it. I have used it ever since...both the potato salad recipe and the W-S recipe box. I usually search W-S recipes first when I am looking for any type of recipe.
Though the recipe is adaptable, I see no reason to change a thing. Though I usually use Greek Yogurt instead of sour cream, but I always use that substitution in any recipe.
Date published: 2012-07-12