Featured Recipe
Tangy Herb Potato Salad
By Kate
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Potatoes and eggs boiled together then chilled—roughly chopped. Dressing with lemon juice and Greek yogurt replaces mayo for tang and lighter texture. Fresh dill and parsley mix with scallions and crunchy celery. Toss gently, chill briefly or serve warm. Texture matters—fork-tender potatoes not mushy. Eggs grated for integration. Use white wine vinegar or apple cider vinegar as swap. Salt and pepper carefully balanced. Visual cues and tactile checks guide timing more than clocks.
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Prep:
50 min
Cook:
25 min
Total:
Serves:
8 servings
salads
potatoes
vegetarian
summer
Introduction
Potato salads—so often mushy blobs. Avoid that by nailing texture from the start. Boil potatoes and eggs together but time separately. Potatoes should feel tender with a fork yet remain intact. Peel eggs, grate them for easy mixing and texture distributed evenly through the salad. Dressing with Greek yogurt and lemon juice keeps things fresh and less heavy than mayo—nice twist that brightens the whole bowl. Add fresh herbs, crisp celery, scallions for bite and color contrast. Toss gently—over-stir and you get gluey mess. Chill to firm up flavors but room temp works fine if pressed for time. Almost no cleanup if you use one pot wisely. Essential skills: watch potato doneness by feel and test eggs to keep yolks creamy not rubbery. That’s what makes a real difference. Experience plus a few tricks beat following cooks’ watch. Smells bright, tastes clean, texture layered.
Ingredients
About the ingredients
Yukon Golds chosen for slightly buttery flavor and ability to hold shape after boiling. Waxy potatoes here are key; russet would crumble under folding. Greek yogurt replaces mayo for tang and lightness—swap with sour cream if richer texture wanted. Apple cider vinegar chosen for mild sweet acidity; white wine vinegar is good back-up. Dill and parsley fresh picked; herbs damp will water down dressing, pat dry before chopping. Celery adds crunch—thin stalks preferred for less stringiness. Scallions provide subtle onion notes without overwhelming. Dijon mustard adds mild heat, depth. Salt needed to bring all flavors forward; adjust last to avoid overdosing. Eggs grated evenly integrate protein without chunks; chopped can leave large bites with overpowering egg flavor. Lemon juice adds brightness—lime zest can be added for twist. Always measure liquids precisely but taste and adjust before tossing—too much acid or salt common pitfalls.
Method
Boil potatoes and eggs
- Place cubed potatoes and eggs in a pot, cover with cold water ensuring one inch over everything. Bring to a boil over medium-high. When bubbling, reduce to simmer. Start checking eggs after 14 minutes—remove promptly, slide into ice bath. Listen for steady rolling boil for potatoes; test with fork every 5 minutes after 15 minutes. Potatoes should feel tender but hold shape, no crumbling when pierced.
- In a bowl, whisk Greek yogurt with lemon juice, apple cider vinegar, and Dijon mustard. Aim for balance—tang sharp but not overpowering. Season with salt and pepper. Adjust acidity if dressing tastes flat. Setting aside lets flavors marry while potatoes cool.
- Drain potatoes; run under cold water to stop cooking. Pat dry gently or they’ll pick up water and get mushy. Peel eggs and grate using coarse side of box grater. Grated eggs distribute better in salad; chopped works if texture preferred.
- In large bowl, combine celery, scallions, dill, parsley. Fresh herbs vital; dried won’t wake this salad.
- Add slightly warm potatoes and grated eggs to veggie bowl. Pour dressing over. Fold gently with rubber spatula—avoid smashing potatoes. Taste for seasoning, adjust salt or pepper if needed.
- Chill at least 45 minutes for flavors to blend or serve immediately at room temp. Some prefer salad just off stove warm; others like crisp, cool bites from fridge.
- Swap Yukon Gold for red potatoes or fingerlings if desired; waxy types hold shape best. For egg substitute, use chopped smoked tofu or avocado for creaminess. Vinegar variations—white wine or rice vinegar work too; adjust quantity to taste.
- Avoid overcrowding pot—eggs and potatoes need room to cook evenly. If in doubt, separate boils for eggs and potatoes to control texture precisely.
- Use cold water for starting boil to prevent cracked eggs and uneven potato cooking. Don’t skip ice bath—stops residual cooking fast, especially eggs.
- If potatoes overcook, drain immediately and cool on baking sheet in single layer to dry and firm up skins slightly.
- Store leftovers covered in fridge for up to 3 days; discard if off-odor or slime develops.
Prepare dressing
Cool and prep vegetables
Assemble
Tips and tweaks
Technique Tips
Timing varies with potato size and freshness; pierce potato chunk with fork—should slide in with little resistance, not fall apart. Remove eggs exactly at 14–16 minutes in rolling boil to avoid chalky yolks—immediately plunge into ice water to arrest cooking. Grating eggs instead of chopping reduces clumps, makes dressing coat all surfaces. Dressing whisked first lets acids blend smoothly with yogurt, prevents lumps. Cool potatoes before adding dressing to prevent thinning and watery salad. Folding technique—turn the bowl gently from bottom up—minimizes potato breakage. Chill for at least 45 minutes to marry flavors but salad also holds up if served slightly warm. Leftovers taste better next day after flavors meld. Watch salt—potatoes absorb it quickly, add carefully in steps. Avoid overcooking potatoes—signaled by broken pieces in water and cloudy broth. Use their cooking water to hydrate herbs briefly for freshness boost if desired. If salad too thick, thin dressing with splash of water or yogurt. Clean prep space reduces stress with multiple ingredients and hot pots—one pot boil saves steps. Timing egg removal by feel, not just clock, ensures yolk texture right. Always peel eggs under cool running water to ease shell removal.
Chef's Notes
- 💡 Use waxy potatoes like Yukon Gold; they hold shape better. Avoid russets—they'll turn mush. Check for fork tenderness. Consistency is key. Don't overcook; starchy soup is not what you want.
- 💡 Grate eggs for better mix. Chucking in large pieces? They'll overpower. Try not to mash potatoes while mixing. Gently fold in dressing or you'll end up with gluey sludge.
- 💡 Chill at least 45 minutes. Flavors meld; dressing thickens. But if you're pressed for time, skip the fridge and serve warm. Still good. Check seasoning once combined—salads absorb salt.
- 💡 Vinaigrettes can vary. Use different vinegar if apple cider doesn't work. White wine vinegar? Sure. Adjust for taste. Too much acid? Counter with yogurt or a pinch of sugar.
- 💡 Don't forget texture. Celery adds crunch; fresh herbs elevate flavor. Dried won't cut it here. Fresh dill and parsley are essential. Mince and prep ahead for ease.
Kitchen Wisdom
How to store leftovers?
Cover in fridge; keep for up to 3 days. If it smells off or slimy, toss it. Not worth it.
Can I use other potatoes?
Sure. Try red ones or fingerlings. Watch for texture; they should hold their shape well.
Eggs turned chalky. What happened?
Overcooked, probably. Tracks boil time closely. 14-16 minutes max. Ice bath is key.
What if it's too thick?
Thin with some water or more yogurt. Don't let it dry out. Taste as you adjust.
