Name: Creamy Potato Salad No Mayo: Delicious & Healthy Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8-10 servings
Ingredients: 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 6 large eggs; 2 stalks celery, finely diced; 1/2 medium red onion, finely diced; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 3 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1/4 cup extra virgin olive oil; 1 cup plain, full-fat Greek yogurt; 2 tablespoons lemon juice, freshly squeezed; 2 cloves garlic, minced; 1 1/2 teaspoons salt, or to taste; 1/2 teaspoon black pepper, or to taste; Optional: 1/4 cup chopped cornichons or dill pickles for extra tang; Optional Garnish: Paprika, for sprinkling

Creamy Potato Salad No Mayo? Yes, you read that right! Prepare to be amazed because this isn't your grandma's potato salad (unless your grandma is a culinary rebel, of course!). Forget everything you thought you knew about this classic side dish because we're about to revolutionize your summer barbecues.

Potato salad has been a staple at picnics and potlucks for generations, with variations popping up across different cultures. While the traditional mayonnaise-laden version holds a special place in many hearts, it can sometimes feel a bit heavy or even risky in the summer heat. That's where our creamy potato salad no mayo comes in to save the day!

What makes this recipe so irresistible? It's all about achieving that same luscious, creamy texture and tangy flavor you crave, but without the mayo. We're talking a lighter, brighter, and equally satisfying experience. The secret lies in a clever combination of ingredients that create a dressing that's both flavorful and healthy. People love this dish because it's a delicious way to enjoy a classic comfort food without the guilt. It's also incredibly easy to make, perfect for busy weeknights or when you need to whip up something impressive for a crowd. Get ready to experience potato salad in a whole new light!

Ingredients:

Potatoes: 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
Hard-Boiled Eggs: 6 large eggs
Celery: 2 stalks, finely diced
Red Onion: 1/2 medium, finely diced
Fresh Dill: 1/4 cup, chopped
Fresh Parsley: 1/4 cup, chopped
Dijon Mustard: 3 tablespoons
Apple Cider Vinegar: 2 tablespoons
Olive Oil: 1/4 cup extra virgin olive oil
Greek Yogurt: 1 cup plain, full-fat Greek yogurt
Lemon Juice: 2 tablespoons, freshly squeezed
Garlic: 2 cloves, minced
Salt: 1 1/2 teaspoons, or to taste
Black Pepper: 1/2 teaspoon, or to taste
Optional: 1/4 cup chopped cornichons or dill pickles for extra tang
Optional Garnish: Paprika, for sprinkling

Preparing the Potatoes and Eggs:

Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 12-15 minutes, or until the potatoes are tender but not mushy. You should be able to easily pierce them with a fork. Be careful not to overcook them, as they will fall apart in the salad.
Drain and Cool the Potatoes: Once the potatoes are cooked, drain them immediately in a colander. Rinse them briefly with cold water to stop the cooking process and help them cool down faster. Let them cool completely before adding them to the salad. This is important because warm potatoes will make the yogurt dressing runny.
Hard-Boil the Eggs: While the potatoes are cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs sit in the hot water for 10-12 minutes. This will ensure perfectly cooked hard-boiled eggs with no green ring around the yolk.
Cool and Peel the Eggs: After 10-12 minutes, immediately transfer the eggs to a bowl of ice water. This will stop the cooking process and make them easier to peel. Let the eggs cool completely in the ice water before peeling. Once cooled, gently tap the eggs all over to crack the shells, then peel them under cold running water.
Chop the Eggs: Once the eggs are peeled, chop them into bite-sized pieces. You can use an egg slicer for a more uniform chop, or simply chop them with a knife. Set the chopped eggs aside.

Making the Creamy Dressing:

Combine the Dressing Ingredients: In a large bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, lemon juice, minced garlic, salt, and pepper. Whisk until the dressing is smooth and creamy. Taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or lemon juice to suit your taste.
Adjust the Consistency: If the dressing is too thick, you can add a tablespoon or two of water or milk to thin it out. The consistency should be creamy and easily coat the potatoes and other ingredients.
Add Optional Ingredients: If you're using cornichons or dill pickles, chop them finely and add them to the dressing. This will add a nice tangy flavor to the salad.

Assembling the Potato Salad:

Combine Potatoes, Eggs, and Vegetables: In the large bowl with the creamy dressing, gently fold in the cooled potatoes, chopped hard-boiled eggs, diced celery, and diced red onion. Be careful not to overmix, as you don't want to mash the potatoes.
Add Fresh Herbs: Add the chopped fresh dill and parsley to the bowl. Gently fold them into the salad until they are evenly distributed. The fresh herbs add a wonderful flavor and aroma to the potato salad.
Taste and Adjust Seasonings: Give the potato salad a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, Dijon mustard, or lemon juice to achieve the perfect flavor balance. Remember that the flavors will meld together as the salad sits, so it's better to slightly under-season it at this point.
Chill the Potato Salad: Cover the bowl with plastic wrap or transfer the potato salad to an airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the salad to chill completely. This is a crucial step for developing the best flavor.

Serving the Potato Salad:

Serve Cold: Serve the potato salad cold. Before serving, give it a gentle stir to redistribute the dressing.
Garnish (Optional): If desired, sprinkle the potato salad with a little paprika for a pop of color. You can also garnish it with a few extra sprigs of fresh dill or parsley.
Serving Suggestions: This creamy potato salad is a perfect side dish for barbecues, picnics, potlucks, or any summer gathering. It pairs well with grilled meats, sandwiches, burgers, and hot dogs. It's also delicious on its own as a light lunch or snack.
Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to keep it properly chilled to prevent spoilage.

Tips for the Best Creamy Potato Salad:

Choose the Right Potatoes: Yukon Gold potatoes are my favorite for potato salad because they have a creamy texture and hold their shape well when cooked. Red potatoes are another good option. Avoid using russet potatoes, as they tend to be too starchy and can become mushy.
Don't Overcook the Potatoes: Overcooked potatoes will fall apart in the salad and make it mushy. Cook them until they are tender but still firm enough to hold their shape.
Cool the Potatoes Completely: Make sure the potatoes are completely cooled before adding them to the dressing. Warm potatoes will make the yogurt dressing runny.
Use Fresh Herbs: Fresh dill and parsley add a wonderful flavor and aroma to the potato salad. If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
Don't Be Afraid to Experiment: Feel free to customize this recipe to your liking. You can add other vegetables, such as bell peppers, cucumbers, or green onions. You can also add different herbs and spices, such as chives, tarragon, or garlic powder.
Make it Ahead of Time: This potato salad tastes even better when it's made ahead of time, as the flavors have time to meld together. Make it a day or two in advance for the best results.
Adjust the Tanginess: If you prefer a tangier potato salad, add more apple cider vinegar or lemon juice to the dressing.
Consider Adding Texture: For added texture, consider adding some chopped nuts, such as pecans or walnuts, to the salad.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
For a Vegan Option: Substitute the Greek yogurt with a plant-based yogurt alternative. Ensure it is plain and unsweetened for the best flavor.

Conclusion:

This Creamy Potato Salad No Mayo recipe isn't just another potato salad; it's a revelation! If you're tired of heavy, mayonnaise-laden versions that weigh you down, or if you're simply looking for a healthier and more vibrant alternative, then this is absolutely the recipe for you. The bright, tangy dressing, combined with the creamy potatoes and fresh herbs, creates a symphony of flavors that will tantalize your taste buds. It's the perfect balance of comfort food and refreshing lightness, making it ideal for any occasion, from summer barbecues to casual weeknight dinners. But what truly sets this recipe apart is its versatility. While it's fantastic as is, feel free to experiment and make it your own! For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing. If you're a fan of smoky flavors, try incorporating some crumbled bacon or smoked paprika. Craving some extra crunch? Add some chopped celery or bell peppers. And for a heartier salad, consider adding some hard-boiled eggs or grilled chicken. Serving suggestions are endless! This Creamy Potato Salad No Mayo is a fantastic side dish for grilled meats, fish, or vegetables. It's also delicious served alongside sandwiches or burgers. For a complete meal, try pairing it with a simple green salad and some crusty bread. And don't forget to bring it to your next potluck – it's guaranteed to be a crowd-pleaser! I've personally made this recipe countless times, and it's always a hit. The best part is how easy it is to customize to your own preferences. I often add a handful of chopped dill pickles for an extra tangy twist, or sometimes I'll throw in some roasted garlic for a deeper, more complex flavor. The possibilities are truly endless! I truly believe that this recipe will become a staple in your kitchen. It's quick, easy, healthy, and incredibly delicious. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a potato salad masterpiece! I'm so excited for you to try this recipe and experience the joy of a truly delicious and guilt-free potato salad. Once you've made it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy cooking! And remember, this Creamy Potato Salad No Mayo is more than just a recipe; it's an invitation to explore new flavors and create lasting memories with the people you love.