A delightful twist on the classic potato salad, featuring a creamy herb dressing and fresh vegetables.
Boil the potatoes in a pot of salted water until tender, then drain and let cool.
Ensure the potatoes are evenly sized for uniform cooking.
Peel and cube the cooled potatoes, then set aside.
Cubing the potatoes while slightly warm makes them easier to handle.
In a mixing bowl, combine Greek yogurt, mayonnaise, sugar, salt, curry powder, lemon juice, and black pepper.
Taste the dressing and adjust seasoning as needed.
Add the cubed potatoes to the dressing and mix gently to coat.
Mix gently to avoid breaking the potato cubes.
Fold in the chopped onion, chives, green onion, grape tomatoes, and cucumber.
Ensure all vegetables are evenly distributed.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling enhances the flavors and texture of the salad.
Serve the salad garnished with additional chives or green onion.
Serve in a decorative bowl for an appealing presentation.
