creamy parmesan herb potato salad
No mayo? No problem. Greek yogurt and parmesan pinch hit in this wonderful summer potato salad.
Ingredients
- 3 lb yukon gold potatoes, washed
- 1/3 cup extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 cup assorted fresh herbs, chopped (I like basil, dill, chives, and oregano)
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup grated fresh Parmesan cheese
Instructions
- Cut the potatoes into quarters. Place in a pot and fill with enough water to just cover the potatoes. Bring to a boil, then lower to a strong simmer and cook, uncovered, for 12-15 minutes until the potatoes are just fork tender. Drain, then add back to the pot.
- Whisk together the olive oil, balsamic vinegar, honey, the mustards, garlic, shallots, and herbs. Taste and adjust for salt and pepper. Pour the marinade over the potatoes and gently toss to combine. Let sit at least 10 minutes, or up to 24 hours in the fridge.
- Add the Greek yogurt and parmesan cheese. Toss to coat. Serve garnished with fresh basil.
Notes
*To store: Leftovers keep well for up to 5 days. If you have the time, I strongly recommend an overnight marinade in step 2. So damn good.