True Blue Potato Salad

Elevate your picnic or potluck spread with this stunning True Blue Potato Salad, a vibrant twist on the classic favorite. Made with naturally colorful blue potatoes, this dish is as visually appealing as it is flavorful. The creamy dressing, a perfect balance of tangy Greek yogurt, Dijon mustard, and apple cider vinegar, coats every bite of tender potatoes, crunchy celery, and zesty red onion. Fresh herbs like parsley and dill add a fragrant, garden-fresh touch, while diced hard-boiled eggs provide hearty richness. Ready in just 35 minutes, this chilled salad strikes the perfect harmony of textures and flavors, making it an irresistible side dish for any gathering. Keywords: blue potato salad, vibrant potato salad, picnic side dish, creamy potato salad with herbs.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Blue potatoes
• 1 teaspoon Salt
• 0.5 cup Mayonnaise
• 0.25 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 stalks Celery, finely chopped
• 0.5 Red onion, finely diced
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped
• 0.5 teaspoon Black pepper, freshly ground
• 2 Eggs, hard-boiled and diced

Directions

Step 1

Wash the blue potatoes thoroughly and cut them into bite-sized chunks. Leave the skins on for added texture and color.

Step 2

Place the cut potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until fork-tender. Be careful not to overcook them.

Step 4

Drain the potatoes and rinse with cold water to stop the cooking process. Transfer to a large bowl and let cool completely.

Step 5

In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar until smooth. Set the dressing aside.

Step 6

Once the potatoes are cool, gently fold in the celery, red onion, parsley, dill, and hard-boiled eggs.

Step 7

Pour the dressing over the potato mixture and gently stir until all ingredients are evenly coated.

Step 8

Season with freshly ground black pepper to taste. Adjust salt, if needed.

Step 9

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 10

Serve chilled as a side dish and garnish with additional parsley or dill, if desired.

Nutrition Facts

Serving size	1366.8 grams (1366.8g)

Amount per serving	% Daily Value*
Calories	1886

Total Fat 101.40g	130%
Saturated Fat 11.30g	57%
Polyunsaturated Fat NaNg
Cholesterol 492mg	164%
Sodium 3288mg	143%
Total Carbohydrate 210.10g	76%
Dietary Fiber 22.80g	81%
Total Sugars 17.40g
Protein 37.30g	75%

Vitamin D 88IU	440%
Calcium 218mg	17%
Iron 10mg	54%
Potassium 4454mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 7.8%

Carbs: 44.2%