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Delve into a culinary adventure with our modern twist on a classic favorite—this is not your grandma's potato salad. Combining the earthy flavors of tender baby potatoes with the creamy richness of Greek yogurt and a touch of zing from Dijon mustard, this recipe redefines what potato salad can be. Gone are the days of bland, mayonnaise-heavy dishes that sit untouched at summer picnics; instead, we bring you a vibrant, refreshing take on a timeless staple that’s sure to impress.

This Is Not Your Grandma's Potato Salad

Discover a fresh take on a classic with this Not Your Grandma's Potato Salad! Made with tender baby potatoes, creamy Greek yogurt, and zesty Dijon mustard, this recipe is packed with vibrant flavors. Red onions, dill, capers, and feta cheese add a delightful twist, while a hint of smoked paprika gives it a unique depth. Chill and serve for a dish that's perfect for picnics, BBQs, or family gatherings. Elevate your side dish game with this delicious salad!
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Ingredients
  

2 lbs baby potatoes (red and yellow), halved

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/2 cup diced red onion

1/2 cup chopped fresh dill

1/4 cup capers, drained and rinsed

1/2 cup crumbled feta cheese

1/2 cup diced cucumbers

Salt and pepper, to taste

1 tsp smoked paprika

1 tbsp olive oil

Fresh chives for garnish

Instructions
 

Boil the Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 15-20 minutes or until tender when pierced with a fork. Drain and let cool slightly.

    Prepare the Dressing: In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Whisk together until smooth and creamy.

      Combine Ingredients: In a large mixing bowl, add the cooled potatoes, diced red onion, chopped dill, capers, feta cheese, and cucumbers. Pour the dressing over the mixture.

        Mix Gently: Toss everything together gently until the potatoes are well coated with the dressing and all the flavors are combined. Be careful not to mash the potatoes.

          Taste and Adjust: Taste the potato salad and adjust the seasoning with more salt, pepper, or vinegar as needed.

            Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld together.

              Serve: Before serving, drizzle a little olive oil on top and garnish with freshly chopped chives. Enjoy this unique twist on a classic!

                Prep Time: 20 mins | Total Time: 1 hr 40 mins | Servings: 6-8