New Potato Salad
photo by Derf2440
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs new potatoes
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- salt & freshly ground black pepper
- 1 tablespoon finely chopped red onion
- 2 tablespoons snipped chives
- 2 tablespoons mayonnaise
- 2 tablespoons natural yoghurt
- 1 teaspoon Dijon mustard
directions
- Rinse the potatoes and boil in their skins until just tender.
- Drain, then turn on to a clean tea towel to dry.
- When they're cool enough to handle, peel off their skins and slice thickly.
- To make the dressing: combine the oil and vinegar and season.
- Add the onion and chives.
- Gently stir the dressing into the potatoes and marinate for at least 1 hour.
- Blend the mayonnaise with the yoghurt and mustard.
- Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
- This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.
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Reviews
-
Fabulous!!I loved the addition of the vinegar after cooking, so I just added a little more, which was a tarragon vinegar, so I also added some dried Tarragon. Let that sit for specified time, and tripled the other ingredients, yogurt,Mustard, Mayo and and tossed it and chilled. Too good! Really! I love the freshness of it, and the bite from the vinegar and mustard, and also love the fact that I do not have to add the notorious boiled eggs that always accompany a potato salad. The onion is suffice, although if I were to add an extra ingredient, it would be sliced green olives.I think that those would enhance the already fresh/tart flavour of this salad, and provide some colour to boot. Perfect the way it is though! Thanks!Love it!!Perfect with BBQ
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We liked this potato salad very much, it had good taste and I also like the idea of the oil and vinegar etc., added while the potatoes are still hot and the mayo mix when it's cooled. We like a little heat in our potato salad though and next time will add a little sprinkle of cayenne on the top, this time we added it after at the table when we realised it was a little bland. We will make it again, thanks for sharing.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0