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Simple Potato Salad

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A creamy, well-balanced potato salad that stays fresh and avoids watery dressing overnight with a few simple tips and tricks.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into 1-inch chunks
  • 1/2 cup mayonnaise
  • 1/4 cup plain full-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup finely diced celery
  • 1/4 cup finely chopped red onion (optional)
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 teaspoon salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes or until fork-tender but not falling apart.
  3. Drain potatoes thoroughly in a fine-mesh colander.
  4. Return potatoes to the warm pot off the heat and stir gently for 1-2 minutes to evaporate excess moisture, or spread on a clean kitchen towel to pat dry.
  5. While warm, drizzle 1 tablespoon olive oil over the potatoes and toss gently to coat (optional).
  6. In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.
  7. Once potatoes have cooled to room temperature (warm is okay, but not hot), gently fold in the dressing.
  8. Add diced celery, red onion (if using), and fresh dill. Stir carefully to avoid breaking the potatoes. Adjust seasoning if needed.
  9. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and dressing to thicken.
  10. Before serving, gently stir the salad. If too thick, add a splash of milk or more Greek yogurt to loosen slightly—never water.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape and reduce sogginess. Dry potatoes thoroughly after boiling to prevent watery dressing. Mix dressing with mayonnaise and Greek yogurt for creaminess without thinning. Avoid adding too much vinegar or lemon juice. Chill salad covered to meld flavors and thicken dressing. Handle potatoes gently to avoid mush.

Nutrition

Keywords: potato salad, creamy potato salad, summer salad, picnic recipe, barbecue side dish, easy potato salad, no watery dressing

Find it online: https://spoonette.com/simple-potato-salad-tips-to-avoid-watery-dressing-overnight-easily/