Description
A refreshing twist on traditional potato salad, featuring lemon and pepper for a zesty flavor.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced green onions
Instructions
- Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, gently smash each potato with the back of a fork or your palm, leaving them slightly chunky.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, black pepper, and salt until smooth.
- Pour the dressing over the smashed potatoes and gently fold in until the potatoes are well coated.
- Add the chopped parsley and sliced green onions, mixing gently to combine.
- Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional parsley if desired.
Notes
- For a creamier texture, increase the amount of mayonnaise or Greek yogurt.
- You can also add diced celery or bell peppers for extra crunch.
- For a spicy kick, consider adding a pinch of cayenne pepper or some diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg