Red Skin Potato Salad

about the recipe

There’s nothing like a classic potato salad to bring the flavor at your next picnic or potluck. But if you’re looking for something a little different, this red skin potato salad is just the recipe for you. With capers, parsley, and a tangy yogurt-mayo dressing, this flavor-packed recipe is anything but traditional.


Dressing – ¼ cup plain yogurt – ¼ cup mayonnaise – ½ red onion finely chopped – 1 lemon juice and zest – 1 tablespoon apple cider vinegar – 1 tablespoon grainy mustard – ¼ teaspoon red pepper flakes – Salt and Pepper to taste Salad – 20 ounces baby red potatoes scrubbed and halved – 4 scallions chopped – ¼ cup capers – ¼ cup parsley chopped (or marjoram)

– In a small bowl, whisk together yogurt, mayonnaise, onion, lemon juice, lemon zest, apple cider vinegar, mustard and red pepper flakes. 

– Salt and pepper to taste.

– Bring a large pot of salted water to a boil. Add potatoes and cook for 12 to 15 minutes, until tender. 

– Drain.

– Transfer potatoes to a large bowl. Add scallions, capers, and parsley.

– Toss with yogurt mixture. Serve chilled or at room temperature.