A delightful twist on the classic potato salad, featuring a creamy herb dressing and fresh vegetables.
Boil the potatoes in salted water until tender, then drain and let cool.
Avoid overcooking the potatoes to maintain their texture.
Dice the cooled potatoes, cucumber, and onion, then place them in a large mixing bowl.
Cut the vegetables into uniform pieces for even mixing.
In a small bowl, whisk together the mayonnaise, yogurt, vinegar, mustard, salt, and pepper.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the vegetables and mix gently to combine.
Mix carefully to avoid breaking the potato pieces.
Chill the salad in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together beautifully.
Sprinkle with paprika and chopped chives before serving.
Add a sprig of fresh herbs for an elegant touch.
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