German-American · Free recipe
Herby Potato Salad
Baby potatoes are boiled until creamy, then splashed with vinegar while hot and folded into a light dressing of yogurt, mustard and a little mayo. A small mountain of dill, chives and parsley plus crunchy celery keep it fresh instead of stodgy.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Method
-
Place the potatoes in a large pot, cover with cold water by an inch, add 1 tablespoon salt, and bring to a boil; simmer 12 to 15 minutes until they are just tender when pierced.
-
Drain well and spread the potatoes in a wide bowl, then sprinkle with the vinegar and 1/2 teaspoon salt while they are still steaming and let them cool for 15 minutes.
-
Stir together the yogurt, mayonnaise, mustard, capers and plenty of black pepper.
-
Add the celery, red onion and dressing to the cooled potatoes and fold gently with a spatula so some pieces break slightly and turn creamy.
-
Fold in the dill, chives and parsley, taste for salt, and serve at room temperature or chilled.
Zest note from the test kitchen
Start the potatoes in cold water rather than dropping them into a boil; they cook evenly from edge to center and will not turn mealy outside while staying raw inside.
