Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, unpeeled, cut into 1-inch (2.5 cm) cubes
  • 1 teaspoon (5g) salt, plus more to taste
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) plain yogurt (Greek or natural)
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 1/4 cup (30g) finely chopped red onion
  • 2 tablespoons (10g) finely chopped fresh parsley
  • 1 tablespoon (5g) finely chopped fresh chives
  • 1/4 teaspoon (1g) black pepper, or to taste

Instructions:

  1. Place potato cubes in the pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until tender, about 12-15 minutes. Check for doneness by piercing with a fork; it should slide in easily.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Let cool slightly.
  3. In the large mixing bowl, whisk together the mayonnaise, yogurt, Dijon mustard, and apple cider vinegar until smooth.
  4. Add the cooled potatoes, red onion, parsley, and chives to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.
  5. Season with salt and pepper to taste. For best flavour, cover and chill in the refrigerator for at least 30 minutes before serving.