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Perfect Potato Salad
Looking for a potato salad that is the perfect balance of flavors, crunch, and healthy sensibilities? This salad fits the bill wonderfully. Our "standard" potato salad, it is a popular recipe all summer long. There may seem to be a lot of dressing ingredients, but this is our favorite combination. Any combination of regular mayonnaise, low fat mayonnaise, regular or low fat sour cream, and plain yogurt can be used. Like most of our favorite recipes, this salad can be made well in advance with excellent results…most people even think it is better the second day!
4 pounds halved baby red potatoes
3/4 cup low fat mayonnaise
1/4 cup mayonnaise
1/4 cup low fat sour cream
1/4 cup plain yogurt
2 tablespoons white wine vinegar
1 tablespoon honey Dijon mustard
1/3 cup chopped flat leaf parsley
1/3 cup snipped chives
Salt
Freshly ground black pepper
4 sliced hard-boiled eggs
1/3 cup chopped onion
1 cup chopped celery
Cook the potatoes in a large pot of salted boiling water until tender, but still firm and not mushy, about 10-12 minutes. Drain well and cool to room temperature. In a large bowl mix together the mayonnaises, sour cream, yogurt, vinegar, mustard, parsley, salt, and pepper. Add the potatoes, eggs, onion, and celery and toss to combine with the dressing. Taste and adjust seasonings as desired. Cover and refrigerate until ready to serve.
Makes 8 servings.
Cooking Time: 12 minutes
Cooling Time: 30 minutes
Preparation Time: 8 minutes
Total Time: 50 minutes
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