This Is Not Your Grandma's Potato Salad

Transform your summer gatherings with this refreshing twist on potato salad! Made with tender baby potatoes, creamy Greek yogurt, and zesty Dijon mustard, it’s anything but ordinary. Fresh dill, crispy bacon, and vibrant cherry tomatoes add exciting flavors, while capers bring a delightful briny punch. Perfect for picnics and BBQs, this salad is sure to impress! Chill for an hour and enjoy a dish that will have everyone coming back for more.

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Ingredients

2 lbs baby potatoes, halved

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 cup chopped fresh dill

1/2 cup finely chopped red onion

1/2 cup diced crispy bacon (optional for a smoky touch)

1 cup cherry tomatoes, halved

Salt and black pepper to taste

1/4 cup capers, drained

Instructions

Cook the Potatoes: Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.

Make the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until smooth.

Combine Ingredients: In a large mixing bowl, gently toss the cooled potatoes with the red onion, cherry tomatoes, and capers.

Add Dressing: Pour the dressing over the potato mixture. Gently fold to combine, ensuring all the potatoes are coated.

Finish with Herb and Bacon: Stir in the chopped dill and crispy bacon if using, mixing gently. Taste and adjust seasoning as desired.

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

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