Tangy Mashed Potato Salad
Submitted by wfriendly
Tender red potatoes get dressed in a tangy yogurt-mayo blend spiked with fresh dill, red wine vinegar, and sharp red onion for a lighter potato salad that’s creamy without being heavy.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis fresh take on potato salad swaps out heavy mayo for a lighter yogurt-based dressing that still delivers plenty of creamy richness.
Red-skinned potatoes cook until just tender, then toss while still warm with a bright dressing that combines yogurt, mayonnaise, fresh dill, and red wine vinegar.
Sharp red onions stir in right before serving to keep their bite crisp and pungent, adding a pop of color and flavor that cuts through the creaminess.
Pro Tips
- Dress the potatoes while they’re still warm so they absorb more flavor from the dressing
- Let the salad come to room temperature before serving for the best taste
- Make this a day ahead; the flavors develop and meld beautifully overnight
- Fresh dill is key here; dried won’t give the same bright, herbaceous punch
- Add diced cucumber or celery for extra crunch if desired
Ingredients
Directions
Cook potatoes in boiling water until just cooked through.
In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and ½ teaspoon salt.
Pour the dressing over the potatoes and toss thoroughly.
(The salad can be prepared to this point a day ahead. Cover and refrigerate, but return it to room temperature before serving.)
Stir the onions into the salad and adjust the seasoning before serving.
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