Description
Creamy Tangy Memorial Day Potato Salad is a delightful dish that captures the essence of summer gatherings. Featuring tender Yukon Gold potatoes enveloped in a luscious dressing, this salad strikes the perfect balance between creamy richness and zesty brightness. Enhanced with crunchy celery, sweet red onion, and a hint of Dijon mustard, it’s sure to be a crowd-pleaser. With its vibrant colors and easy preparation, this potato salad is the ideal addition to any picnic or barbecue.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1/2 cup finely chopped celery
- 1/4 cup diced red onion
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Wash and place Yukon Gold potatoes in a large pot of cold water. Bring to a boil and simmer for 15–20 minutes until fork-tender. Drain and cool before chopping into bite-sized pieces.
- In a bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, relish, salt, and pepper until smooth.
- Gently fold cooled potatoes into the dressing along with chopped celery and red onion.
- Cover the salad or transfer to an airtight container and refrigerate for at least one hour to allow flavors to meld.
- Present on a colorful platter garnished with fresh herbs like parsley or dill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 240g
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For added flavor, consider mixing in crispy bacon or fresh herbs such as dill or chives. - Store any leftovers in an airtight container in the refrigerator for up to three days.