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Parisian Potato Salad
This creamy potato salad brings bright French-inspired flavors to a classic side dish. A tangy dressing made from Greek yogurt, olive oil, and grainy mustard coats tender Yukon gold potatoes. Thinly sliced cornichons, celery, and red onion add a satisfying crunch to every bite. Hard-cooked eggs and fresh parsley round out the bowl with rich texture and color. It is a perfect make-ahead option for your next picnic or weekend barbecue.
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
- 1In a large mixing bowl, combine the Greek yogurt, olive oil, grainy mustard, salt, and pepper. Add the potatoes to the bowl and toss thoroughly to coat them in the dressing.
- 2Stir the sliced celery, cornichons, and red onion into the potato mixture. Gently fold in the chopped hard-cooked eggs and fresh parsley. Serve the salad right away or cover and chill in the refrigerator for up to one day.