Spinach-Cheddar Potato Salad
We love the balance of vibrant green spinach and herbs with savory cheddar cheese in this epic potato salad. For the best texture, use gold or red potatoes. They have a waxy, firm texture that keeps it moist and chunky. Double the recipe to serve a crowd.
Ingredients
- 1½ to 2 lb. baby gold or red potatoes
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 Tbsp. sweet pepper relish or pickle relish
- 1 Tbsp. yellow mustard
- 1 tsp. steak seasoning
- 4 cups baby spinach or arugula, coarsely chopped
- ½ cup chopped fresh dill or parsley
- 4 green onions, chopped
- 1 cup shredded extra-sharp cheddar cheese (4 oz.)
- 2 large (or 4 small) hard-boiled eggs, peeled and chopped
- Heavy cream or milk, as needed
- Crushed red pepper (optional)
Instructions
- In a large saucepan combine whole baby potatoes and enough water to cover. Add salt and bring to a boil. Reduce heat to low and simmer, covered, just until tender, 20 to 25 minutes. Drain and let cool slightly. Cut into 1-inch pieces.
- Meanwhile, in a large bowl combine yogurt, mayonnaise, relish, mustard, and steak seasoning. Add cooled potatoes and gently fold until coated. Add spinach, dill, onions, cheese, and eggs. Fold mixture together just until evenly mixed. Cover and chill at least 1 hour or up to overnight.
- Before serving, stir salad and add a little cream or milk to thin texture as needed. Transfer to a serving dish and sprinkle with additional steak seasoning and/or crushed red pepper.