This summertime salad is just what we’re looking for, and just in time for barbecue season.
Nothing says summer quite like a barbecue, and one essential summer barbecue item is a good potato salad. Potato salads are highly coveted recipes, and everyone has their own special set of ingredients. We figure any opportunity to eat potato salad means we’re winning! This is a salad that comes in a wide variety of flavor combinations and even textures, some prefer smooth while others like chunky; some potato salads are creamy while others are more vinegary. Whatever your taste in salad fixin’s, potato salad is a classic and one that keeps coming back year after year.
The ingredients for this are super simple; just basic but hearty and familiar items like potato and eggs that make this a salad with substance. We chose a more mustardy salad this time around and fell back on an old classic: yellow mustard. It’s already tangy and a little spicy, so we don’t need to add too much more flavor, but of course, we did. What potato salad is complete without chunks of dill pickle. These ingredients, all blended together, are the perfect complement to any backyard meal. We’ve made one pretty big change, Greek yogurt, but it is comparable to mayonnaise in offering creaminess and a little bit of tang. There’s really no wrong way to make a potato salad, although we’re pretty sure there are those who will say otherwise! It’s clear from how quickly it disappears that it’s a crowd pleaser!
Mustardy Potato Salad
Serves 4-6; 30 minutes
- 2 russet potatoes, peeled and cubed
- 4 hard boiled eggs, diced
- 2 celery stalks, chopped
- ½ medium red onion, diced
- 3 large dill pickles, diced
- 2 tablespoons pickle juice
- 2 ½ tablespoons yellow mustard
- ½ cup Greek yogurt
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- 1 teaspoon paprika, garnish
- Boil potatoes in a pot of salted water until fork tender, 10-12 minutes. Drain in a colander.
- In a large bowl, combine potatoes, hard boiled eggs, celery, red onion and diced dill pickles. Add mustard and Greek yogurt, stir until fully incorporated.
- Add 2 tablespoons pickle juice (more if needed for a creamier consistency), garlic powder, salt and pepper (to taste). Toss to combine.
- Sprinkle paprika over top as garnish. Refrigerate until ready to serve.
Recipe adapted from The Saucy Southerner