One of my favorite side dishes is potato salad, especially in the summer. Too often potato salad is bland and gloppy with too much mayonnaise and mushy, without enough crunch. This simple, lightened up potato salad is made with tangy Greek yogurt instead of mayonnaise. A zesty reimagining of a classic summer side, this potato salad is full of fresh herbs for flavor that’s perfect for adding some unexpected zing to your next cookout.
2 pounds red potatoes
1 teaspoon kosher salt
1 cup celery, diced
4 hardboiled eggs, cooled, peeled and chopped
¼ cup red onion, finely chopped
¾ cup Greek yogurt
2 tablespoons scallions, chopped
2 tablespoons Italian parsley, minced
1 tablespoon fresh dill, minced
Salt and pepper to taste
Add the potatoes to a large saucepan and add water to cover. Bring the pot to a boil. Add the salt and turn the heat down to medium-high. Allow the potatoes to simmer until tender when pierced with a fork, about 15 minutes. Drain the potatoes and allow them to cool slightly. Chop the cooled potatoes and, in a large mixing bowl, combine with the celery, hardboiled eggs, onion and herbs. Add the yogurt and stir until the mixture is thoroughly mixed and moistened. Cover and refrigerate until ready to use. Garnish with fresh herbs.