It’s summertime and that means salads – lots of salads – are on the meal plan. I don’t know about you, but potato salad is one of my favorite summer side dishes. It’s just so satisfying. This salad is also light and refreshing because the dressing is mostly made with Greek yogurt (mayo-free if you want! But I always add a touch for flavor).
My favorite potatoes to use are the baby Dutch yellow potatoes (these are my favorite). They have nice yellow skin and creamy, but firm flesh and most importantly, they don’t fall apart after cooking. Perfect for potato salads.
3 lbs Dutch yellow potatoes
1 jar of cornichons
1 cup of plain Greek yogurt
2 tbsps of apple cider vinegar (or I use the juice from the cornichons)
2 tsp salt
1 tsp pepper
1 tsp paprika
1 tbsp mayo (optional)
parsley (as garnish)
Boil the potatoes the night before (about 15 minutes) and let them cool off before you put them in the fridge overnight.
The next day, peel and quarter the potatoes. (It’s going to be much easier when they’re chilled and the golden potatoes are nice and firm and don’t fall apart.)
Mix the dressing in a big bowl. Chop the cornichons. Then toss both the potatoes and cornichons with the dressing. Let the potatoes soak up the dressing for about an hour or two in the fridge. Take the salad out of the fridge 30 minutes before serving, so it can warm to room temperature.