Last Update: June 15, 2023
Classic potato salad recipes are creamy and rich, but as for their flavor, they’re typically a bit tangy at most.
This one, on the other hand, combines the fluffy texture of a tried-and-true potato salad with a few unexpected flavor elements: bright, fresh herbs, slightly sour Greek yogurt, and a jar of spicy, pickled green beans — juice included.
Yield: 4-6 servings
Active Time: 30 minutes
Total Time: 60 minutes
1 pound potatoes (Russet or Yukon Gold work best)
2 tablespoons Thrive Market Organic Red Wine Vinegar
1 cup Greek yogurt, or plain thick yogurt alternative of choice
¼ cup Primal Kitchen Avocado Oil Mayo
1 tablespoon mustard of course (Options: Thrive Market Organic Stone Ground Mustard, Thrive Market Organic Dijon, Thrive Market Organic Spicy Brown Mustard, or a combination)
3-4 garlic cloves, minced
1 ½ tablespoons Rick’s Picks Mean Beans Spicy Pickled Green Beans, jar liquid
¼ cup red onion, minced
¼ cup Rick’s Picks Mean Beans Spicy Pickled Green Beans, chopped
⅓ cup celery, chopped
2 tablespoons fresh dill, chopped plus more for garnish
Salt and pepper to taste
Thrive Market Organic Smoked Paprika, optional
Scrub potatoes to remove dirt. Add to a medium pot, top with cold water, and place on the stove.
Bring water to a boil, then turn heat down. Simmer till tender, 30 to 40 minutes, depending on potato size.
While potatoes simmer, make the yogurt dressing. In a large bowl, add yogurt, mayo, mustard, garlic, salt, pepper, and green bean jar liquid. Mix well and place in the fridge to chill, slightly firm up, and for flavors to mingle.
Prepare the veggies. Mince red onion, slice celery, chop the pickled green beans and dill. Add all to a small bowl and set aside.
Once the potatoes are done cooking (you’ll be able to slide a knife through the center with no resistance), remove from the pot and place on a large plate or cutting board. Careful, because these will be hot!
Immediately cut potatoes into about 1 1⁄2 to 2-inch pieces, spreading pieces into a single layer to release steam so salad isn’t soggy. Sprinkle with a couple tablespoons of red wine vinegar. Let cool completely.
Once potatoes are fully cool, remove the large bowl of yogurt dressing from the fridge and add in the potatoes. Mix well, but gently. The more you mix, the more the potatoes will break down, so adjust depending on how creamy you like your potato salad.
Season with salt, pepper, and acid to taste.
Add the veggies and give the potato salad another mix. Top with smoked paprika and a bit more chopped dill to finish.
Looking for a grillable main dish to pair with this barbecue-ready side? Try one of these:
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