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Potato salad has long held a beloved place in culinary traditions around the world, often gracing picnic tables, barbecues, and potlucks as a staple side dish. With its creamy texture and comforting flavors, the classic potato salad has been passed down through generations, with each family adding their unique touch. However, as culinary tastes evolve, so too does the humble potato salad. Enter “This Is Not Your Grandma's Potato Salad,” a modern twist on a time-honored recipe that brings a fresh perspective to this classic dish.

This Is Not Your Grandma's Potato Salad

Elevate your summer picnics with this delicious twist on potato salad! This recipe replaces heavy mayo with creamy Greek yogurt for a lighter, tangy flavor. Packed with vibrant ingredients like baby Yukon Gold potatoes, crunchy veggies, and fresh herbs, it brings a refreshing taste to any gathering. Perfect as a side dish or a main star, this salad is easy to make and sure to impress. Chill, serve, and enjoy the compliments!
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Ingredients
  

2 lbs baby Yukon Gold potatoes

1 cup Greek yogurt

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/2 cup diced red onion

1/2 cup diced celery

1/2 cup diced dill pickles

1/4 cup capers, drained

1/4 cup chopped fresh dill

1/4 cup chopped chives

1 tbsp lemon juice

Salt and pepper to taste

1/2 tsp smoked paprika (optional)

Instructions
 

Boil the Potatoes: Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender but still firm, about 15-20 minutes. Drain and let cool slightly.

    Prepare the Dressing: In a large bowl, mix together Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, smoked paprika (if using), salt, and pepper. Whisk until well combined.

      Chop the Veggies: While the potatoes are cooling, prepare the vegetables. Dice the red onion, celery, and dill pickles. Chop the fresh dill and chives.

        Combine Ingredients: Once the potatoes are cool enough to handle, cut them into quarters and add them to the bowl with the dressing. Gently fold in the diced vegetables, capers, dill, and chives. Mix until everything is evenly coated in the dressing.

          Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional dill and chives if desired.

            Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 6-8