Creamy Potato Salad Recipe
Total Time
55 minutes
Prep Time
30 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 2 cups cucumbers, chopped into bite-sized pieces
- 1/2 cup white wine vinegar (or use apple cider vinegar, white vinegar, or red wine vinegar)
- 1/2 cup water
- 1/4 teaspoon mustard seeds
- 2 garlic cloves
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- large sprig of fresh dill
- 2 pounds potatoes (yukon gold potatoes or/and red potatoes skins left on)
- 2 teaspoon salt
- 1/4 cup red onion, diced
- 2 stalks celery, diced
- 1/2 cup Greek yogurt
- 1/4 cup mayo
- 3-4 tablespoons pickle brine (from the quick pickles) *see notes
- 1 tablespoon dijon mustard (use yellow mustard if you prefer)
- 1/2 salt to taste
- black pepper to taste
- 1/2 cup fresh dill
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Preparation
Step 1
Make quick pickles-
Step 2
Slice cucumber into 1/2 inch pieces. Bring to a boil vinegar, water, salt and sugar. Fill a pint jar (or a bowl) with garlic, mustard seeds and fresh dill, add the cucumber. Pour the hot vinegar mixture over the top. Set aside. *See notes.
Step 3
Cook potatoes-
Step 4
Put chopped potatoes and salt in a large pot and cover by about an inch with cold water (see notes). Bring to a boil over high heat and reduce to a simmer for 10-15 minutes or until fork tender. Drain and let cool to room temperature.
Step 5
For the potato salad dressing-
Step 6
In a large bowl, mix together yogurt, mayonnaise, pickle brine, dijon, salt and pepper.
Step 7
Mix it together-
Step 8
Add onion, celery, dill and cooled potatoes to the dressing. Mix and refrigerate 1 hour or up to one day. Refrigerate the quick pickles in their jar separate from the salad (or taste first and if you like a milder pickle add them now-my preference!).
Step 9
To serve, mix the pickled cucumbers in with the salad. Adjust seasoning adding salt, pepper or more pickle brine as desired. Sprinkle with more fresh dill and chopped chives.
Step 10
Save recipe for the next time?
