This creamy herb potato salad is a delightful twist on the classic, featuring fresh herbs and a tangy dressing.
Wash the potatoes thoroughly and cut them into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook until tender, about 10-12 minutes. Drain and let cool.
Avoid overcooking to maintain a firm texture.
In a mixing bowl, combine the yogurt, mayonnaise, salt, and pepper to create the dressing.
Taste the dressing and adjust seasoning as needed.
Chop the parsley, dill, celery, and shallots finely.
Fresh herbs add a vibrant flavor to the salad.
In a large bowl, combine the cooked potatoes, chopped herbs and vegetables, and dressing. Mix gently to coat evenly.
Mix gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least one hour before serving.
Chilling allows the flavors to meld together.
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