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Classic Potato Salad: A Makeover for a Timeless Favorite
Potato salad has long been a classic dish at summer picnics, barbecues, and family gatherings. Its creamy texture and satisfying taste make it a go-to side dish, but let’s face it – sometimes it feels a little too traditional, a little too predictable. If you love the comfort of classic potato salad but are craving something a little more exciting, it’s time to give it a makeover! This version of Classic Potato Salad with a Makeover takes the beloved dish to new heights with fresh ingredients, zesty flavors, and a bit of flair, all while keeping that familiar creamy goodness that makes potato salad so irresistible.
This updated recipe still features tender potatoes and the creamy dressing you love, but with a twist. We’ll add a burst of flavor with fresh herbs, a tangy dressing, and a variety of vegetables for extra crunch and color. Plus, you’ll discover some clever substitutions to lighten it up without compromising on taste, making this makeover a great option for modern palates.
Ingredients:
- 2 pounds baby potatoes or Yukon Gold potatoes, washed and cut into bite-sized pieces
- 3 large eggs, hard boiled and chopped
- 1 cup Greek yogurt (for a creamy, tangy base)
- 1/2 cup mayonnaise (for richness)
- 1 tablespoon Dijon mustard (for tang)
- 1 tablespoon apple cider vinegar (adds a zing)
- 1 teaspoon honey (optional, for a hint of sweetness)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions (scallions)
- 1/4 cup diced celery (for crunch)
- 1/4 cup diced red bell pepper (for color and sweetness)
- 1/4 teaspoon smoked paprika (for a touch of smokiness)
- Salt and pepper to taste
- Fresh dill (optional, for garnish)
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