This Herbed Mustard Potato Salad is a fresh twist on a classic. It's a creamy, tangy dish packed with vibrant herbs and a satisfying crunch. Perfect for picnics and barbecues, it brings a delightful zing to any meal.
First, let's talk about the star of the show: potatoes. They provide the hearty base, and their mild flavor is the perfect canvas for our herb-mustard dressing. The Greek yogurt adds a creamy texture while being lighter than mayonnaise, giving you that satisfying richness with a bit less guilt. Whole-grain mustard lends a robust, tangy profile that enhances the potatoes beautifully. A splash of apple cider vinegar brings just the right amount of acidity to brighten everything up.
Fresh dill and parsley are the herbs of choice here, providing a burst of freshness and a touch of earthiness. Green onions introduce a subtle onion flavor without overpowering the dish. For a bit of crunch, we add diced celery and red bell pepper, which also contribute a pop of color. Finally, a bit of salt and black pepper ties everything together, balancing the flavors perfectly.
This potato salad pairs beautifully with grilled meats like chicken or steak. It's also a fantastic side for a veggie-packed sandwich or a hearty soup. For a complete meal, serve it alongside a fresh green salad and some crusty bread.
Start by placing your potatoes in a large pot of salted water. Bring it to a boil and let them cook until they're tender, which usually takes around 20 minutes. You’ll know they're done when you can easily pierce them with a fork. Once cooked, drain the potatoes and set them aside to cool slightly. This helps prevent them from crumbling when you cut them.
While the potatoes are cooling, you can make the dressing. In a large bowl, combine the Greek yogurt, whole-grain mustard, apple cider vinegar, dill, parsley, salt, and black pepper. Mix everything until it's well combined and you have a smooth, flavorful dressing.
Now, take your cooled potatoes and cut them into bite-sized pieces. Add them to the bowl with the dressing, along with the diced celery, red bell pepper, and finely chopped green onions. Gently toss everything together to ensure the potatoes are well coated with the dressing. Be careful not to mash the potatoes as you mix.
Once combined, cover the bowl and let the salad chill in the refrigerator for at least one hour. This allows the flavors to meld beautifully, making every bite incredibly flavorful.