This is the perfect potato salad no matter what time of year it is. Of course though, it goes really well with BBQ or poached salmon, or a summer meal of cold salads.
I use only fingerling potatoes for potato salad because their waxy texture not only holds up to boiling, but they also have a slightly sweeter taste than other potatoes. If you’ve never seen fingerling potatoes, they’re very small, long, finger-like potatoes that are different from the round creamer potatoes you may be thinking of.
Using a combination of Greek yogurt and full-fat mayonnaise keeps the calories and fat a bit lower than it otherwise would be, but I do refuse to compromise and use low-fat mayonnaise. I just don’t find that low-fat mayonnaise tastes good and delivers the creamy texture that I want in a potato salad. This salad has a lot of dressing so it’s never dry.
3 pounds of fingerling potatoes
½ cup 2% Greek yogurt
1/3 cup mayonnaise
1 cup chopped cilantro
1T Dijon mustard
2T balsamic vinegar
2T chopped chives or green onions
Salt and pepper to taste
Slice the potatoes in half lengthwise.
Fill a large pot with water, bring to a boil, and add potatoes. Boil until tender and drain.
Place potatoes in a large bowl and add the remaining ingredients. Mix thoroughly to coat.
Serve garnished with chives. This salad is amazing when it’s freshly made and still warm.