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To make this fresh and tasty potato salad, gather these key items: - 2 pounds baby potatoes, halved - 1 cup Greek yogurt - 2 tablespoons Dijon mustard - 1 tablespoon honey - 1/2 cup chopped green onions (scallions) - 1/2 cup diced pickles (or sweet relish) - 1/4 cup fresh dill, finely chopped - 1/4 cup crumbled feta cheese - Sea salt and freshly cracked black pepper to taste - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika These ingredients come together to create a creamy and flavorful dish. The Greek yogurt gives a nice tang, while the mustard adds depth. Dill and feta bring fresh notes that elevate this salad. You can add more flavor to the potato salad with these ideas: - A squeeze of fresh lemon juice for brightness - Chopped celery or bell pepper for crunch - Bacon bits for a smoky touch - Chopped herbs like parsley or chives for more freshness - A dash of hot sauce for heat Feel free to mix and match these options. They can give your salad a unique twist. If you have dietary needs, here are some substitutes: - Swap Greek yogurt with a dairy-free yogurt for a vegan option. - Use mustard-free dressings for those avoiding mustard. - Replace feta with avocado for a creamy texture without cheese. - Choose red potatoes or Yukon gold if you prefer different potato types. These substitutes keep the spirit of the dish while catering to your needs. Enjoy experimenting to find what you love most! Start by filling a large pot with water. Add a generous pinch of salt. Bring the water to a rolling boil. Carefully add the halved baby potatoes. Cook them until they are tender, about 15 to 20 minutes. Test them by piercing with a fork. When they are done, drain the potatoes well. Let them cool slightly in the colander. While the potatoes cool, grab a medium-sized mixing bowl. Combine Greek yogurt, Dijon mustard, honey, smoked paprika, and a sprinkle of sea salt and pepper. Use a whisk to blend everything together. Mix until the dressing is smooth and creamy. This step is key for great flavor. In a large mixing bowl, add the slightly cooled baby potatoes. Pour the creamy yogurt dressing over the potatoes. Gently fold the mixture using a spatula. Make sure the potatoes are coated evenly. Next, carefully stir in chopped green onions, diced pickles, fresh dill, and crumbled feta cheese. Mix gently to keep the potatoes intact. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least one hour. This chilling time helps the flavors blend beautifully. When ready to serve, drizzle extra virgin olive oil on top. This adds richness and depth. If you like, garnish with more dill or green onion slices for a pretty finish. To get the best texture, pick baby potatoes. They cook evenly and stay firm. Boil them until tender but not mushy. I usually check them with a fork after 15 minutes. Drain them well and let them cool. This helps keep their shape when mixing. For great flavor, use fresh herbs like dill and green onions. They add a burst of taste. The dressing, made with Greek yogurt, gives a creamy texture. The Dijon mustard and honey balance each other. Don't skip the smoked paprika; it adds depth. Chill the salad for at least one hour. This time allows the flavors to blend. Serve your potato salad in a nice bowl. Garnish with extra dill and a sprinkle of smoked paprika. You can also add a few whole baby potatoes for charm. Drizzle olive oil on top for a glossy finish. This makes the dish look as good as it tastes. For the full recipe, check the detailed steps above. {{image_4}} To make a vegan version, swap Greek yogurt for vegan yogurt. Use a plant-based mayo as well. It gives a creamy texture without dairy. You can also add fresh lemon juice for a zesty kick. Instead of feta, try a sprinkle of nutritional yeast for a cheesy flavor. For a spicy kick, add diced jalapeños or a splash of hot sauce. You can also mix in curry powder for a unique twist. Adding chopped cilantro and lime juice gives it a fresh, global twist. Try using sweet potatoes for a different flavor profile. Elevate your salad with gourmet ingredients. Consider adding roasted garlic for a rich depth. You can also include sun-dried tomatoes for a burst of flavor. Toasted nuts or seeds add crunch and healthy fats. For a touch of luxury, consider truffle oil instead of olive oil. Try these variations to keep your potato salad exciting and fresh! Check the Full Recipe for more details. To keep your Not Your Grandma's Potato Salad fresh, store it in an airtight container. Make sure it is sealed tightly. This helps avoid any strong odors from the fridge. Also, place it in the main part of your fridge, not the door. The door can be warmer and may spoil your salad faster. This potato salad can last up to four days in the fridge. If you want to reheat it, do so gently. Use a microwave on low power. However, I recommend enjoying it cold. The flavors blend nicely after chilling, and the fresh taste shines. If you plan to meal prep, make the salad a day ahead. This allows flavors to mix and develop. Chop your ingredients and prepare the dressing in advance. Store them separately until you’re ready to combine. This keeps your potatoes firm and tasty. For the full recipe, refer to the section above. To make this potato salad gluten-free, focus on your ingredients. The main items in the recipe are naturally gluten-free. The Greek yogurt, Dijon mustard, honey, and the spices do not contain gluten. Always check the labels to ensure no gluten sneaks in. Some mustards may have additives, so look for gluten-free brands. This way, you can enjoy a tasty dish without worry. Yes, you can use other types of potatoes! While baby potatoes offer a nice texture, feel free to experiment. Yukon gold or red potatoes work well too. These potatoes have a creamy texture and hold their shape nicely. Avoid using russets, as they can become mushy. Try different types to find your favorite taste and texture. Some common mistakes can affect your potato salad. First, don’t overcook the potatoes. They should be tender but not falling apart. Second, be careful with your seasoning. Taste as you mix! Adding too much salt or pepper can overpower the dish. Lastly, let the salad chill. This resting time helps the flavors blend. These tips will help you create a perfect potato salad every time. This guide has covered the key steps to make Not Your Grandma's Potato Salad. You learned about essential ingredients, tasty variations, and tips for perfect texture. Don’t be afraid to experiment with flavors or make it your own. Remember to store it properly to keep it fresh. Avoid common mistakes to ensure your salad shines. With these tools, you can enjoy a delicious, unique dish that will impress everyone. Dive into your kitchen and create a potato salad that stands out!

Not Your Grandma's Potato Salad

Reinvent your summer gatherings with this Not Your Grandma's Potato Salad recipe! This creamy and flavorful dish is a delightful twist on the classic, featuring Greek yogurt, crunchy pickles, and crumbled feta. Perfect for barbecues or potlucks, it's easy to make and sure to impress. Follow the simple steps to create a salad that's both delicious and unique. Click through to explore the full recipe and wow your guests!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon honey

1/2 cup chopped green onions (scallions)

1/2 cup diced pickles (or sweet relish)

1/4 cup fresh dill, finely chopped

1/4 cup crumbled feta cheese

Sea salt and freshly cracked black pepper to taste

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

Instructions
 

Boil the Potatoes: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the halved baby potatoes and cook them until they are tender when pierced with a fork, approximately 15-20 minutes. Once cooked, drain the potatoes and let them cool slightly in the colander.

    Prepare the Dressing: In a medium-sized mixing bowl, combine the Greek yogurt, Dijon mustard, honey, smoked paprika, and a sprinkle of sea salt and pepper. Use a whisk to blend these ingredients together until the mixture is smooth and all elements are well incorporated.

      Combine Ingredients: In a spacious mixing bowl, add the slightly cooled baby potatoes. Pour the creamy yogurt dressing over the potatoes and gently fold everything together using a spatula until the potatoes are evenly coated in the dressing.

        Add Mix-Ins: Carefully stir in the chopped green onions, diced pickles, fresh dill, and crumbled feta cheese. Be sure to mix gently to prevent the potatoes from breaking apart.

          Chill the Salad: Cover the bowl with plastic wrap or a fitted lid and place it in the refrigerator for at least 1 hour. This chilling step is crucial as it helps the flavors develop and intensify.

            Serve: When ready to serve, drizzle the extra virgin olive oil on top for a finishing touch and richness. If desired, garnish with additional fresh dill or green onion slices for an enhanced presentation.

              Prep Time: 15 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8

                - Presentation Tips: Serve the potato salad in a decorative bowl. For a beautiful touch, sprinkle a bit of extra smoked paprika and fresh dill on top. You can also arrange a few whole baby potatoes and dill sprigs around the edges of the bowl for a charming, rustic appearance.