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Creamy Parisian Potato Salad
Tangy, creamy, and packed with texture, this French-inspired potato salad skips the heavy mayonnaise for a bright Greek yogurt and grainy mustard dressing. Tender Yukon gold potatoes soak up the rich flavors, while thinly sliced cornichons, celery, and red onion bring a sharp, refreshing snap. Hard-cooked eggs and fresh parsley round out the bowl, adding richness and a pop of color. It's an easy, refreshing side dish that tastes even better after resting in the fridge for a few hours.
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- ¾ cup plain, unsweetened Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons grainy mustard
- 1 teaspoon salt, plus more for salting the water
- 1 teaspoon pepper
- 4 stalks celery, thinly sliced
- ½ cup cornichon pickles, drained and thinly sliced
- ½ small red onion, very thinly sliced
- 5 large hard-cooked eggs, coarsely chopped
- ¼ cup finely chopped parsley
Instructions
- 1Place the potato chunks in a large pot and cover them with cold water. Season the water generously with salt. Bring to a boil over high heat, then reduce the heat and simmer for 10 to 15 minutes until the potatoes are fork-tender. Drain well and let them cool slightly. Starting potatoes in cold water ensures they cook evenly from edge to center.
- 2In a large mixing bowl, whisk together the Greek yogurt, olive oil, grainy mustard, 1 teaspoon of salt, and the pepper.
- 3Add the warm potatoes to the bowl and toss gently to coat them in the dressing. Dressing the potatoes while they're still warm helps them absorb the flavors better.
- 4Stir in the sliced celery, cornichons, and red onion. Gently fold in the chopped hard-cooked eggs and fresh parsley until just combined.
Notes
- Make ahead: This salad tastes even better the next day. Store it in an airtight container in the fridge for up to 24 hours before serving.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
- Prep: If you don't have pre-cooked eggs ready, boil 5 large eggs for 10 to 12 minutes, then transfer them to an ice bath before peeling and chopping.