How to Make It (Simple, Foolproof Steps)
Boil the potatoes:
Cut the potatoes into even chunks, place them in cold salted water, and bring to a boil. Cook until fork-tender—soft but still holding shape. Drain and let cool slightly.Mix the dressing:
In a bowl, whisk together the mayo, yogurt, mustard, vinegar, and honey. Season with salt and pepper.Combine the ingredients:
In a large bowl, gently fold the warm potatoes with the dressing. Adding the dressing while the potatoes are warm helps them absorb flavor.Add the crunch:
Stir in the celery, onion, pickles, eggs, and herbs.Chill for flavor:
Refrigerate for at least 1 hour. The flavors will meld and become even better.
Why Everyone Enjoys This Version
It’s balanced: creamy but not heavy, thanks to the yogurt and vinegar.
It’s colorful and fresh: the herbs and veggies add brightness.
It’s versatile: serve it warm, chilled, with BBQ, sandwiches, or grilled veggies.
It tastes even better the next day: making it perfect for gatherings.
This potato salad is the kind of recipe that becomes a family favorite—the one you bring to events and never take home because it disappears so quickly. It’s simple, satisfying, and universally loved.
