Two pounds of Yukon Gold cubes start in cold salted water and simmer 10 to 15 minutes, just to fork-tender so they hold their shape.
The dressing is Greek yogurt and mayonnaise with lemon juice and olive oil, folded through with half a cup each of dill and parsley.
From Pot to Bowl
Four stages, most of the time unattended.
Simmer10 to 15 minutes to fork-tender
Cubes started in cold salted water.
Cool10 minutes
Drained and left to steam off.
Dress
Yogurt, mayonnaise, lemon juice, olive oil, salt and pepper whisked smooth.
Fold and chillAt least 30 minutes
Potatoes, dill, parsley, red onion and red pepper folded through.
How to Make It
Potatoes simmered
Put potatoes in a saucepan, cover with cold salted water and bring to a boil. Simmer 10 to 15 minutes until fork-tender but not falling apart. Drain and cool 10 minutes.
Dressing whisked
Whisk Greek yogurt, mayonnaise, lemon juice, olive oil, salt and black pepper until smooth.
Folded together
Fold potatoes with dill, parsley, red onion and red bell pepper. Add the creamy dressing and toss gently until coated.
Chilled and finished
Chill at least 30 minutes. Sprinkle with Aleppo-style pepper or mild red pepper flakes before serving.
Why This Recipe Works
- Starting in cold water cooks the cubes evenly from the outside in.
- Cooling the potatoes ten minutes keeps the yogurt dressing from thinning.
- Yogurt and mayonnaise together stay creamy without being heavy.
- Half an hour in the fridge lets the herbs and lemon settle into the potatoes.
Ingredient Notes
- Yukon Gold potatoes
- Two pounds in 3/4-inch cubes, cooked just to fork-tender.
- Fresh herbs
- Half a cup each of chopped dill and parsley.
- Dressing
- Greek yogurt and mayonnaise with lemon juice and olive oil.
Success Tips
- Salt the cooking water so the potatoes are seasoned through.
- Drain well and let the steam escape before dressing.
- Fold gently with a spatula so the cubes stay whole.
Serving Ideas
Serve chilled, dusted with Aleppo-style pepper or mild red pepper flakes.
Storage and Reheating
Refrigerate
Refrigerate covered up to 3 days.
Frequently Asked Questions
Is the dressing creamy or oil-based?
Creamy: Greek yogurt and mayonnaise with lemon juice and a little olive oil.
Does it need chilling?
Yes, at least 30 minutes, and keep it refrigerated.
