Tangy Twist Potato Salad
Are your tired of the same old potato salad? Yeah it is good but how about something with a different taste and look. I think it is fine to have two favorite potato salads, heck could even more. Lets knock it out of the park with a Tangy Twist Potato Salad.
This version comes together real easy and will surprise your guest with a new blast of flavors
I use baby potatoes, red or yellows that way I don’t have to peel them and they add great color to the salad.
Here is a pointer you don’t have to make 5 pounds of potatoes, you can get away as many as you feel you’re going to need. Using the baby potatoes I boil up about a dozen for our small group.
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Ingredients
- Baby Red Potatoes
- Persian Cucumbers Diced (1)
- Green Onions Diced (2)
- 1 Teaspoon White Vinegar
- 1 Clove finely chopped Garlic
- 4 Tablespoons Mayonnaise
- 4 to 6 Tablespoons plain Yogurt
- 2 Tablespoon Fresh Dill chopped finely
- 2 tablespoon Fresh Tarragon chopped finely
- Salt and Pepper to taste
Instructions
Boil the potatoes till done, done is still firm not mushy
Chill the potatoes overnight
Next day quarter the potatoes
Add the rest of the ingredients
Mix them well
Place back in the fridge for a few hours to let the flavors blend together
Check to see if the mixture needs any more mayo or yogurt. Adjust as needed
Your Mayonnaise can either be from the store or home made for this dish. Seeing that this maybe a new dish to your family why not try making your own for a special treat.
