Ingredients:

  • 2 lbs baby gold potatoes, scrubbed and diced into 1/2-inch cubes
  • 1 tsp kosher salt
  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp capers

Instructions:

  1. Place the diced potatoes in a pot and cover with cold water. Add the salt. Bring to a boil, then reduce to a simmer. Cook for 8–12 minutes until the potatoes are fork-tender but still hold their shape. Drain in a colander and let them steam-dry for 2 minutes.
  2. While potatoes boil, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, and black pepper in a large bowl until the mixture is smooth and glossy.
  3. Transfer the warm potatoes into the bowl with the dressing. Gently fold in the red onion, celery, parsley, and capers. Stir until every cube is coated in a velvety glaze.
  4. Let the salad rest for 15 minutes to allow the flavors to marry before serving.