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.

Potato Salad 2

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.

Potato Salad 1

Serves 6-8

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.