Summer grilling calls for potato salad, so let’s switch it up and make it creamy and colorful. Add some fresh herbs for plenty of flavor and make this a summer crowd pleaser. You can make this a day ahead of time and allow the flavors to fully mingle.
Baby Red, White and Blue Creamy Potato Salad with Fresh Herbs
1 pound red baby potatoes, washed, dried and cut into quarters
1 pound blue baby potatoes, washed, dried and cut into quarters
1 pound white baby potatoes, washed, dried and cut into quarters
¾ c. organic mayonnaise or avocado oil mayo
¾ c. plain Organic Greek yogurt
1 medium shallot, outer skin removed and finely chopped
3 T. Dijon mustard
½ c. fresh dill, chopped
½ c. fresh parsley, chopped
salt and pepper, to taste
Place cut potatoes in a large pot and fill with water. Bring to a boil and boil until potatoes are fork tender. Approximately 10 to 15 minutes. Don’t overcook or you’ll have mush. (Potatoes should be tender enough to split with a fork, but still firm).
Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
Serve warm or cover and store in the refrigerator for up to 1-2 days.
Additional Add-In: Crumbled bacon for all your bacon lovers.