This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog "Amy's Humble Musings," where it was labeled as "The Very Best Potato Salad in the World." Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd.
- Scrub and cube potatoes (peel them if you want-- I don’t), then place in large pot with water to cover.
- Bring to boil and cook just until soft, when you can pierce them with a fork. This won’t take very long, so keep an eye on it! I don’t like my potatoes too mushy.
- Drain potatoes well.
- Mix dressing ingredients and pour over potatoes; chill until serving time.