Step up your potato salad game with this spiralized version, using grilled potato slices and a creamy and zesty Greek yogurt dressing with chives.
Grilled Potato Salad with Yogurt Chive Dressing
I love potato salad, but I’m often left feeling way too full afterwards, on account of all the mayonnaise and big chunky potatoes. Me, I like to have my cake and eat it too – I love the same great flavor and I want to eat a lot of it, but feel great afterwards. Thanks to the Inspiralizer and some creative ingredient hacks, I can!
I love the grilled potatoes in this salad, because it adds a depth of flavor you don’t find with traditional potato salads. The sliced potatoes (made with Blade A on the Inspiralizer) are a nice change up from chunky potato salads and cook quickly (no parboiling needed!)
The real star here is the yogurt chive dressing, made with just Greek yogurt, chives, Dijon mustard, and garlic powder – it doesn’t get simpler than that, but it sure still is flavorful! You’ll want to use this as a base for all your salads (think egg and chicken salads!)
Serve this at all of your summer barbecues, potlucks, and get togethers – it’s easy to share and will definitely impress those party guests.
1 pound red potatoes, scrubbed, rinsed, and patted dry
1 tablespoon extra virgin olive oil
salt and pepper
1/4 cup nonfat plain Greek yogurt
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
1.5 tablespoons minced chives
Slice the potatoes halfway through lengthwise to create a slit, careful not to pierce through the center. Spiralize on Blade A and add to a medium bowl with the olive oil. Season with salt and pepper and toss well to combine.
Heat a large grill pan over medium-high heat. Once hot (flick water into the pan and if it sizzles, it’s ready), add the potatoes and cook, tossing occasionally until cooked through and charred, about 10 minutes.
While potatoes cook, in a large bowl, whisk together the yogurt, Dijon mustard, half of the chives, and season with salt and pepper.
Once potatoes are done, add to the bowl with the yogurt dressing and toss well to combine. Transfer to a serving bowl or platter and serve garnished with remaining chives and extra pepper.