Mustard and Chive Potato Salad with Greek Yogurt

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“I can show you how I make my potatoes,” my mom said during a visit a few weeks ago.

Why yes, I thought that was a great idea considering that I’ve had my mom’s potato salad all my life, yet I don’t know that I’ve ever actually watched her make it.

At least, not with a pen and notebook in hand which is often the case when it comes to witnessing the creation of family recipes these days.

I have to admit that there was a part of me that was slightly amazed at what unfolded next. She washed some potatoes, put them in a pot, and covered them with water. She turned the heat to high and put on the lid and then watched. The potatoes came to a boil within a few minutes. They boiled for a minute or two, she removed them from the heat and kept the lid on.

Then the potatoes were left to sit there in the water for about an hour or so, until they were cool enough to touch. After draining, the skins peeled off easily and they were chopped for potato salad. Soft, but still firm enough to hold their shape in the dressing. Perfect.

This is the first time I’ve encountered such a no-fail method. An added bonus is that research has shown chopping potatoes before cooking can reduce the mineral content by up to 75%. Cooking them whole helps prevent this.

Since the potato preparation discovery I have been trying out different combinations of potato salad. I find I really like the flavor of spicy brown mustard and it allows you to use a lot less mayonnaise. This time around I added Greek yogurt, cut the mayo even more, and I’m pretty sure I’ve discovered my favorite one!

Mustard and Chive Potato Salad with Greek Yogurt

5 to 6 red potatoes (cooked and cubed using method above)

2 tbsp red bell pepper, diced
2 tbsp orange bell pepper, diced
2 tbsp mayonnaise
3 tbsp plain Greek yogurt
1 tbsp spicy brown mustard
3 tbsp fresh chives, chopped
Salt and pepper to taste

Combine the potatoes and peppers in a bowl and add the mayo, yogurt and mustard. Stir until all ingredients are mixed and the potatoes are evenly coated.

Mix in 2 tbsp of the chives, reserving the rest for garnish. Salt and pepper to your taste. I usually end up adding about ½ tsp of sea salt and ½ tsp of black pepper. Refrigerate for at least 1 hour, garnish with the remaining chives and serve. Makes about 3 to 4 servings.

PS. How exciting is it that every fresh ingredient in this dish came out of our garden?!

This post has been added to the July Side Dish Showdown at Cinnamon Spice and Everything Nice, and submitted to Souper Sundays at Kahakai Kitchen.

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  1. says

    Well now, I’m just going to have to try that cooking method now, am I not? :) And very cool that all the fresh ingredients came from your garden. Makes it taste all the better!

  2. says

    I am a zucker for a good potato salad, and yours looks really, really good! I’m going to give your mom’s cooking method a try too!

  3. says

    What a great method – one I’m going to utilize in the future! The salad sounds very tasty! And it looks so fresh and bright – love that everything came from your garden – that’s the best! Thanks for sending this to the Showdown – I saw your e-mail and yes, I can do that.

  4. says

    Well you can;t get any more local than that. This looks great and I don’t really like potato salad.

    When we first moved here, my nextdoor neighbor brought us fresh eggs, potatoes and onions, and we were like, heck yes, it’s a fresh breakfast (for dinner of course), nothing like totally local eggs and onion hash browns.

  5. says

    My favorite potato salad recipe uses yogurt but I didn’t consider mustard! And your mom’s technique for yielding just the right texture of potato is a must try. I admit to impatience and peeling/cutting the ‘taters ahead of time so that they’d cook faster. I didn’t realize that I was letting all that great nutrition leach out!

  6. says

    I can get enough of your garden, always show me some pictures, I’ll enjoy a garden through you. LOL
    The potato salad looks beautiful.

  7. says

    Andrea – So glad you liked it!

    Daily Spud – I’d love to hear how it works for you. Yes, that does make things taste so much better!

    cathy – Potato salad is such a great summer/grilling side dish.

    Andrea – Cool! You are the first person I’ve heard who is familar with it.

    Amanda – Mine never seems to be consistent, but this cooking method has helped.

    Emily – Thanks!

    Cinnamon-Girl – Great! Thanks and thanks. 😉

    Melinda – Oh the local eggs and hashbrowns sound great! Nope, a few feet out the door is pretty darn local. :)

    TN- I was surprised to learn that too because I used to make them the same way. Definitely try the mustard, such a great flavor that isn’t even distinctly mustardy. :)

    Velva – Thanks! I actually think this method is much easier. :)

    Anna – Thanks! I will definitely keep you updated.

  8. says

    One of the best parts of summer is getting to eat potato salad outdoors with the breeze in your hair. The Greek yogurt is a nifty addition, not only for the tang, but healthfulness.

  9. says

    Great post–thanks for sharing the potato cooking tip! I love the flavors in your salad–thanks for sending it to Souper Sundays. 😉

  10. says

    I’ve never heard of this potato-cooking method before but I will definitely be trying it! Makes peeling so much easier.

    The dressing on this salad sounds fantastic…chives mixed with potatoes make my world go round.

  11. says

    Love the sounds of this. I love yogurt with potatoes but somehow always forget this option when I am putting my salad together, I’m a vinegrette kind of girl.

  12. Anonymous says

    Oh Lori, great idea using yogurt for the potato salad…much healthier and sure looks fabulous :-)

  13. says

    Lori, I love the idea of using yogurt and mustard for the potato salad, so much healthier and perfect for Summer. Nice pictures!

  14. says

    That does sound like a great combination! Matt can’t get enough potato salad so I should try this one on him

  15. says

    Carolyn – Yeah, I really liked the tang it added.

    Deb – Thanks! Glad to be a part of it.

    Joanne – My chives haven’t done so well this year, but I’ve been savoring all I can get from the plant. Love it with potatoes too!

    OysterCulture – So I bet you are a German Potato Salad fan. That is big in my family, but I just haven’t grown fond of it just yet.

    FL and B – It was very exciting! We had another meal last night all from the garden. :)

    Anon – Thanks! I loved how the flavor turned out.

    Juliana – Thank you!

    Selba – Isn’t it exciting?! :) I’m loving the garden this year even though it is a lot of work. :)

  16. says

    Not a big fan of gloopy mayo-based salads, so this is right up my alley with the mustard. You should try subbing some of the mayo in coleslaw for wholegrain mustard too, it’s delish. :-)