Darcy’s Potato Salad
This is my signature potato salad I’ve been making for over 25 years. It travels well and goes great with BBQ sauce at cook outs. A dusting of cayenne pepper adds a colorful touch and a hint of spice.
Darcy’s Potato Salad
Pro Tip: When making potato salad, always add the vinegar to warm potatoes. Warm potatoes absorb the vinegar enhancing the flavor of the potatoes.For salt I taste as I go adding a little at a time.
Equipment
Ingredients
- 3 lbs red potatoes unpeeled
- 1/3 cup plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 3 tbsp fresh lemon juice
- 2 green onions including green parts thinly sliced
- 2 celery stalks chopped
- 3 tbsp fresh parsley
- 3 tbsp fresh basil
- 2 tbsp fresh mint
- 3 hard boiled eggs cooled, peeled, and chopped
- 1 tsp Salt or to taste
- ¼ tsp fresh ground pepper
- dusting of cayenne pepper
Instructions
- Place washed potatoes in a pot and cover with salted water
- Bring to a boil and cook until tender, about 15 to 20 minutes
- Meanwhile, in a large bowl add the wet ingredients, then add the chopped onion and celery
- When the cooked potatoes are cool enough to touch but still warm, chop and add to the bowl, and toss
- Add salt and toss
- Add the fresh herbs
- Add the chopped eggs gently toss and adjust salt
- Sprinkle with fresh ground pepper and dust with cayenne
- Cover and chill at least 2 hours or over night
- Garnish with a sprig of fresh basil or mint before serving
Tried this recipe?Let us know how it was!
