Description
Creamy Tangy Memorial Day Potato Salad is the ultimate side dish for your summer gatherings. This delightful recipe combines Yukon Gold potatoes with a rich dressing of mayonnaise and Greek yogurt, providing a perfect balance of creaminess and tanginess that everyone will love. Tossed with crunchy celery and zesty red onion, it’s not just delicious but also a feast for the eyes. Ideal for barbecues or picnics, this potato salad is sure to become a staple at your Memorial Day celebrations.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 cup chopped celery
- 1/2 medium red onion, finely diced
- 2 tablespoons chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- Cook the Potatoes: Wash, peel, and cut potatoes into chunks. Boil in salted water until fork-tender (15-20 minutes). Drain and let cool completely.
- Prepare the Dressing: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until smooth. Adjust seasoning as desired.
- Chop & Combine: Finely chop celery and red onion. Add them along with fresh herbs to the dressing.
- Mix It All Together: Gently fold cooled potatoes into the dressing mixture until well combined.
- Chill Out: Cover the salad and refrigerate for at least one hour before serving.
- Serve & Enjoy: Stir before serving and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Personalize by adding crispy bacon or hard-boiled eggs for added flavor. Store leftovers in an airtight container in the fridge for up to three days.