I have had this recipe flagged in my google reader for a very long time, but never had the opportunity to make it. I decided enough was enough and made it for our Labor Day Cookout. I love how this potato salad has a light, tangy flavor from the lemon and freshness from the herbs. Thank you Katie for finding this recipe at Williams Sonoma, it was delicious! I did omit the mint, since I don’t like it and next time I think I would decrease the amount of green onion a bit.
Creamy Potato Salad
- 3 lb. red potatoes, unpeeled
- 1/3 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbs. Dijon mustard
- 3 Tbs. fresh lemon juice
- 8 green onions, white and light green portions, thinly sliced
- 2 celery stalks, finely chopped
- 3 Tbs. chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
- 3 Tbs. chopped fresh mint, plus mint sprigs for garnish (omitted)
- 3 Tbs. chopped fresh basil, plus basil sprigs for garnish
- Salt and freshly ground pepper, to taste
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs. Serves 6 (more like 10+).