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- 2 pounds baby potatoes - 1 cup Greek yogurt - 2 tablespoons Dijon mustard - 1 tablespoon honey - 1/2 cup chopped green onions - 1/2 cup diced pickles (or relish) - 1/4 cup fresh dill - 1/4 cup crumbled feta cheese - 1 tablespoon olive oil In this fresh twist on potato salad, I use baby potatoes for their creamy texture. The Greek yogurt adds a nice tang and is a healthier base than mayonnaise. Dijon mustard gives it a little kick, balancing the flavors well. Adding honey brings a hint of sweetness that works wonders. I love tossing in chopped green onions for a fresh crunch. Pickles or relish add zest and depth to the dish. Fresh dill brightens the salad and pairs beautifully with feta cheese. The olive oil rounds out the flavors, making it rich without being heavy. This blend of ingredients makes the salad unique and delicious. For the full recipe, check the instructions above. You’ll love how easy it is to make this dish stand out at any gathering! To start, bring a large pot of salted water to a boil. Add 2 pounds of halved baby potatoes. Cook them for about 15 to 20 minutes. You want them tender but not mushy. Test by piercing with a fork. When done, drain them well and let them cool slightly. Once drained, spread the potatoes out on a baking sheet. This helps them cool faster and prevents them from steaming. Cooling is key to avoid a soggy salad. In a medium bowl, combine 1 cup of Greek yogurt, 2 tablespoons of Dijon mustard, and 1 tablespoon of honey. Add in a teaspoon of smoked paprika and salt and pepper to taste. Whisk everything together until it is smooth and creamy. The yogurt gives a fresh twist to the dressing. Check the consistency of your dressing. It should be thick but pourable. If it’s too thick, add a splash of water or a touch of olive oil. This will make it easier to coat the potatoes evenly. In a large mixing bowl, add the slightly cooled potatoes. Pour the yogurt dressing over the potatoes. Gently fold everything together. Be careful not to mash the potatoes; you want them whole. Stir in 1/2 cup of chopped green onions, 1/2 cup of diced pickles, 1/4 cup of fresh dill, and 1/4 cup of crumbled feta cheese. Once mixed, cover the bowl with plastic wrap. Chill the salad for at least 1 hour. This resting time helps the flavors blend beautifully. For the full recipe, you can refer back to the ingredient list and detailed instructions. Enjoy making your potato salad with this fresh twist! To get the best texture in your potato salad, avoid over-mixing. When you combine the potatoes with the dressing, use a gentle folding method. This keeps the potatoes intact and prevents them from becoming mushy. You want soft potatoes, not mashed ones. Use the right technique when cooking your potatoes. Choose baby potatoes for their creamy texture. Boil them until they are just tender, about 15 to 20 minutes. Always check with a fork. If it goes in easily, they are done. Let them cool slightly before mixing. To make your salad pop, experiment with additional seasonings. Try adding garlic powder, onion powder, or even a splash of hot sauce. These simple tweaks can bring your dish to life. Consider using alternative mustards or dressings. Swap Dijon for whole grain mustard for a different taste. You can also experiment with flavored dressings like chipotle or honey mustard. Each option gives your salad a unique twist. Serving suggestion matters! Use a stylish bowl to serve your potato salad. It makes all the difference. A vibrant, colorful bowl enhances visual appeal. For garnishing, sprinkle extra smoked paprika and fresh dill on top. This adds color and improves the look of your dish. You can also place a few baby potatoes and dill sprigs around the edges for a rustic touch. These simple ideas create a feast for the eyes! {{image_2}} You can make this potato salad lighter. Consider swapping Greek yogurt for sour cream. Greek yogurt gives creaminess without extra fat. It adds protein too. Low-calorie dressings can also work well. Look for options with less sugar and fat. These swaps help keep the salad tasty and healthy. Want to spice things up? Try adding avocado or mango. Avocado adds creaminess and healthy fats. Mango brings sweetness and a tropical twist. You can also add spicy elements like jalapeños. They give a nice kick and contrast the creamy yogurt. Experimenting with these flavors can really change your salad game. Using fresh, seasonal herbs can elevate your dish. Basil, parsley, or cilantro can add a fresh taste. You can also adapt the salad for holidays. For example, add cranberries in fall for a festive touch. In summer, toss in fresh corn or diced bell peppers. These changes keep the potato salad exciting all year long. After making Not Your Grandma's Potato Salad, store any leftovers in an airtight container. This keeps the salad fresh and safe to eat. Make sure to chill it in the fridge right away. Leftover potato salad stays good for about 3 to 5 days. If you notice any strange smells or colors, it’s best to toss it out. Can you freeze potato salad? Yes, but with caution. Freezing can change the texture of the ingredients, especially the potatoes and yogurt. If you decide to freeze it, use a freezer-safe container. It’s best to eat frozen potato salad within 1 to 2 months. When you're ready to eat, thaw it in the fridge overnight. For reheating, do not microwave directly. Instead, let it come to room temperature first. You can then gently mix it before serving. Making this potato salad ahead of time is easy! You can prepare it a day or two in advance. This gives the flavors more time to blend. Pair it with grilled chicken or a fresh garden salad for a complete meal. This salad also goes well with BBQ dishes or picnics. For more details, check out the Full Recipe. To make your potato salad creamy, use Greek yogurt instead of mayo. Greek yogurt adds a nice tang and keeps the salad light. Here are some tips for a creamier texture: - Use fresh baby potatoes. They are softer and hold moisture well. - Avoid overcooking the potatoes. They should be tender but still hold their shape. - Mix the yogurt dressing while the potatoes are still warm. This helps the flavors blend better. - Add a little olive oil for extra creaminess. It gives a smooth finish to your salad. Yes, adding bacon or other meats can make your potato salad even tastier. Here are some suggestions for meaty variations: - Cooked bacon bits add a smoky flavor. Use crispy pieces for a nice crunch. - Shredded chicken is a great option. It makes the salad more filling. - Crumbled sausage gives a hearty twist. Try using spicy sausage for some heat! - You can also add diced ham for a classic touch. It pairs well with the creamy dressing. Yes, this recipe can be gluten-free. Here’s how to check ingredients for gluten-free options: - Make sure the Dijon mustard is gluten-free. Most brands are, but always check the label. - Use pickles or relish that do not contain gluten. Look for those labeled gluten-free. - The baby potatoes are naturally gluten-free, so you don’t have to worry about them. - Keep an eye on any additional seasonings. Some spice blends may contain gluten, so check before using. For the full recipe, check out Not Your Grandma's Potato Salad. This blog post covers everything you need for a great potato salad. We discussed the key ingredients, from baby potatoes to Greek yogurt and Dijon mustard. I shared step-by-step instructions for preparing and mixing them to create a delicious dressing. We also explored tips for texture, flavor boosts, and even variations to suit your taste. In the end, potato salad is versatile and easy to make. You can customize it for any occasion, ensuring it's always a hit. Enjoy creating your perfect dish!

Not Your Grandma's Potato Salad

Looking for a fresh twist on a classic dish? Try this not your grandma's potato salad, featuring baby potatoes tossed in a creamy Greek yogurt dressing with zesty Dijon mustard, honey, and a sprinkle of smoked paprika. Complete with green onions, dill, and feta cheese, it's the perfect side for any meal. Click through to explore this delicious recipe that will elevate your summer gatherings and impress your guests!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon honey

1/2 cup chopped green onions

1/2 cup diced pickles (or relish)

1/4 cup fresh dill, chopped

1/4 cup crumbled feta cheese

Salt and pepper to taste

1 tablespoon olive oil

1 teaspoon smoked paprika

Instructions
 

Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.

    Prepare the Dressing: In a bowl, mix Greek yogurt, Dijon mustard, honey, smoked paprika, salt, and pepper to taste. Whisk until smooth and well combined.

      Combine Ingredients: In a large mixing bowl, add the slightly cooled potatoes. Pour the yogurt dressing over the potatoes and gently fold to combine.

        Add Mix-Ins: Stir in the chopped green onions, diced pickles, fresh dill, and crumbled feta cheese. Mix gently to avoid breaking the potatoes.

          Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

            Serve: Before serving, drizzle olive oil on top for added richness and garnish with extra fresh dill or green onions if desired.

              Prep Time: 15 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8

                - Presentation Tips: Serve in a stylish bowl, and sprinkle a little extra smoked paprika and fresh dill on top for a pop of color. You can also add a few baby potatoes and dill sprigs around the edges for a rustic touch.