Tangy Potato Salad with Greek Yogurt Dressing Recipe

I’ve been having very good luck with some recent recipes that I’ve been working from. What I’ve been finding is that I don’t need to follow them word for word any longer and that I can add my own twists if I want. I guess this comes with the territory. After all, I’ve been at this for a few years now and with over 440 unique dishes under my belt in just that time, I would only assume that I’m getting used to things. I know what’s good and what will work and I know what absolutely won’t. I can also see how cooks and chefs are interested in feedback from whom they serve. I’m not sure if it’s ego or interest in doing better next time, but when I feed someone something that I’ve made, I love any and all feedback. Good or bad.

Anyway, I whipped up a delicious potato salad last night that really hit the spot. It was perfect. It contained all the right ingredients and the flavors were just remarkable. There was a twist of its own in there as well, so I’ll tell you all about that down below.

The Recipe

I added some flair to this potato salad that I think you’re going to like. First, I added some red potatoes to the Yukon potatoes for some additional color. I also substituted regular celery for chopped rainbow chard stems. Then, I substituted chopped sun-dried tomatoes for the bacon to make things vegetarian friendly and finally, I added some green and black olives because…well, because everyone loves olives. I mean, let’s get real here.

The result of this dish is superb. The way it’s put together incorporates a nice bit of tang from the vinegar that’s introduced about half way through. The potatoes are cooked and then allowed to dry. After that, they’re mixed in with some onion, water and apple cider vinegar. Those dry potatoes soak up the vinegar and onion flavor and are then coated with the dressing, among other things. I’m thrilled with this side dish and I’ll definitely be making it again and again. Especially now that summer is right around the corner.

Ingredients

Serves: 8-10

1 1/2 Pounds Red Potatoes, Cut in Half and then 1/2-Inch Slices
1 1/2 Pounds Baby Yukon Gold Potatoes, Cut in Half and then 1/2-Inch Slices
10 Sun Dried-Tomatoes, Chopped
1/2 Large Red Onion, Chopped
1/4 Cup Water
2 Tablespoons Apple Cider Vinegar
Salt
Ground Black Pepper
1/2 Cup Plain Greek Yogurt
3 Tablespoons Mayonnaise
1 1/2 Cups Rainbow Chard Stems, Chopped
1/4 Cup Fresh Parsley, Chopped
1/8 Cup Green Olives, Halved
1/8 Cup Black Olives, Halved

Step-by-Step Instructions

I’d like to thank Hannaford and their Fresh publication for this recipe. I pulled it from there and I got lots of inspiration. Like I said, I mixed things up quite a bit, but I got the idea from them.

Cook the Potatoes

Add 12 cups water and 1 tablespoon salt to a large pot and bring the water to a boil over high heat. Then, add the potatoes to the pot and let them cook for about 12 minutes, or until they are just soft. Push a fork through a few of them and if they are firm, but soft, they’re done. When finished, pour the contents of the pot into a colander and let that sit in your sink for approximately 10 minutes. The goal is to let the potatoes dry off as much as possible.

Mix the Onion & Vinegar

Add the chopped onion, two tablespoons water, the vinegar and one teaspoon salt to a large bowl. Mix everything together. Then, add the potatoes to the bowl and toss until all of them are coated with the vinegar mix.

Prepare the Dressing

In a medium sized bowl, add the yogurt, mayonnaise, two tablespoons water, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix everything together well.

Combine Ingredients

Now’s the time to add the dressing to the large bowl that the potatoes are in. You can also add in half the sun-dried tomatoes, the rainbow chard stems, half the parsley and half the olives. Mix everything together well until it’s all coated with the dressing. Then, transfer the potato salad to a casserole or another large serving dish and sprinkle the remaining tomatoes, parsley and olives on top for a wonderful presentation.

The Final Sun-Dried Tomato & Olive Potato Salad

I just love the colors in this potato salad. I tried to make it come alive much more than all the other sides that I’ve seen in the past. I think I met my goal. I’d by happy to bring this to any BBQ I went to this summer. I think I’d get lots of oohs and aahs. Give this recipe a try and let me know your thoughts down in the comment section below. Thanks for reading!