Serves 6
65 min
Eastern European Red Potato Salad
Recipe GLPR24ab4f98bfccee
A vibrant, creamy potato salad featuring tender red potatoes tossed with crisp cucumber, celery, and green onions, then bound together with a tangy yogurt and mayonnaise dressing infused with fresh dill, parsley, basil, and thyme. The addition of dill pickle relish adds a welcome bright, briny note. Serve chilled or at room temperature as a refreshing side dish that celebrates fresh vegetables and herbs.
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Ingredients
8 large red potatoes, washed and cut into large chunks
3 cups water
2 tsp. sea salt (divided)
1/3 cup mayonnaise
1/2 cup Greek plain yogurt
2 Tbl. extra virgin olive oil
1/2 large lemon, juiced
1 tsp. white pepper
1 Tbl. Italian seasoning
1 large English cucumber, washed with skin on and diced (about 2 cups)
4 green onions, thinly sliced with green tops
1 cup celery, thinly sliced
1/2 cup fresh herb mixture with dill, parsley, basil, and thyme, finely chopped
1/3 cup dill pickle relish, sugar-free
1/3 cup fresh dill, loosely packed, plus sprigs for garnish
Directions
Place the cut red potatoes in a large heavy pot and cover with the 3 cups of water. Add 1 teaspoon of sea salt, cover the pot with a lid, and bring to a boil over high heat. This should take about 15–20 minutes.
Once boiling, reduce the heat to medium and continue cooking for another 20 minutes or until the potatoes are very tender and can be easily pierced with a fork or skewer.
Carefully drain the potatoes in a colander, discarding the cooking water. Set them aside in a large mixing bowl to cool to room temperature.
While the potatoes cool, prepare two separate mixtures. In the first small bowl, whisk together the mayonnaise, Greek yogurt, extra virgin olive oil, and fresh lemon juice until smooth. In the second small bowl, combine the white pepper, Italian seasoning, chopped fresh herb mixture, dill pickle relish, and the fresh dill.
Once the potatoes have cooled, add the diced cucumber, sliced celery, and sliced green onions to the bowl with the potatoes. Gently toss all the vegetables together.
Pour the mayonnaise and yogurt dressing over the vegetable mixture and toss gently until everything is well coated.
Add the herb and spice mixture to the salad and gently fold everything together, being careful not to break apart the potato pieces. Taste the salad and adjust the seasoning with additional salt if needed.
Transfer the salad to a serving bowl or cover and refrigerate for at least 30 minutes to allow the flavors to meld together. You may also serve immediately if preferred. Garnish with fresh dill sprigs before serving.
