Description
This vibrant Potato Salad recipe is a must-try for any gathering, especially during the sunny months. With Greek yogurt as the creamy base, this dish offers a lighter alternative to traditional mayonnaise-laden salads, making it perfect for summer barbecues and picnics. The delightful combination of fresh herbs like dill and parsley elevates the flavors, creating a refreshing side that pairs well with grilled meats or can be enjoyed solo. Easy to prepare and perfect for make-ahead meals, this potato salad is sure to impress your guests while keeping things light and delicious.
Ingredients
Scale
- 3 pounds baby or new potatoes
- 6 stalks celery (finely diced)
- 2 shallots (minced)
- 1/2 cup fresh Italian parsley (chopped)
- 1/2 cup fresh dill (chopped)
- 1 cup full-fat Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons whole grain mustard
- 4 cloves garlic (grated)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red apple vinegar
- Juice and zest of 1 lemon
- Black pepper (to preference)
- Sea salt (to preference)
Instructions
- Boil water in a large pot, season heavily with salt, and add whole potatoes. Cook until fork-tender (8-10 minutes).
- Drain in a colander and run under cold water to stop cooking. Let cool completely.
- While cooling, mix Greek yogurt, sour cream, mustard, grated garlic, olive oil, vinegar, lemon zest, salt, and pepper in a bowl.
- Once potatoes are chilled, cut into wedges and combine with celery, shallots, parsley, dill, and green onions in a large bowl.
- Pour two-thirds of the dressing over the salad; toss gently to coat. Adjust dressing as desired.
- Serve chilled or at room temperature garnished with extra herbs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 12mg