If you are on the lookout for a fresh, flavorful twist on a classic side dish, this Creamy Herb Potato Salad with Greek Yogurt, Dill, and Shallots Recipe is going to be your new favorite. It’s a perfect marriage of tender baby potatoes and a luscious, tangy dressing made from full-fat Greek yogurt and sour cream, brightened up with fresh dill, shallots, and a burst of lemon. Every bite balances creamy, herbaceous, and zesty notes that lift this salad far beyond the ordinary, making it a star at picnics, potlucks, or weeknight dinners alike.
Ingredients You’ll Need
The beauty of this salad lies in its straightforward ingredients, each carefully chosen to build layers of texture, flavor, and freshness. Simple yet vibrant, these components come together to create a balanced dish that shines on its own or alongside your favorite mains.
- 3 pounds baby or new potatoes: Their tender skins and creamy interior are perfect for holding onto that rich dressing.
- 6 stalks celery, finely diced: Adds a crisp crunch that contrasts the softness of the potatoes; don’t forget the celery heart leaves for garnish.
- 2 shallots, minced: Provides a subtle onion flavor with a hint of sweetness, softer than raw onions but equally vital.
- 1/2 cup fresh Italian parsley, chopped: Brings a fresh, herbaceous aroma and a splash of vibrant green color.
- 1/2 cup fresh dill, chopped: The signature herb in this recipe, its delicate, slightly tangy flavor lifts the whole salad beautifully.
- 6 green onions (scallions), thinly sliced: Adds mild pungency and a bit of bite while enhancing the salad’s green palette.
- Sea salt and black pepper, to taste: Essential seasoning that elevates every ingredient without overwhelming them.
- 1 cup full-fat Greek yogurt: The creamy, tangy powerhouse replacing mayo, giving the salad a lighter but rich texture.
- 1/2 cup sour cream: Adds silky richness and just the right amount of tanginess to the dressing.
- 2 tablespoons whole grain mustard: Offers robust flavor and speckled texture for a bit of complexity.
- 4 cloves garlic, grated: Infuses a warm, aromatic depth that underpins the creamy dressing.
- 2 tablespoons extra virgin olive oil: Brings fruity richness and helps meld all the flavors.
- 2 tablespoons red wine vinegar: Adds brightness and a subtle sharp note that cuts through the creaminess.
- 1 lemon, zested and juiced: Fresh lemon juice and zest awaken the dressing with citrus zing.
- 2 teaspoons salt: Ensures all elements are properly seasoned.
- 1 1/2 teaspoons black pepper: Adds gentle heat and depth.
How to Make Creamy Herb Potato Salad with Greek Yogurt, Dill, and Shallots Recipe
Step 1: Cook and Chill the Potatoes
Start by boiling your baby potatoes in salted water until they are fork-tender, which usually takes about 8 to 10 minutes. After draining, rinse them under cold water to halt the cooking process, then spread them out on a tray to dry completely. Chilling the potatoes in the fridge for at least two hours or overnight is key—it firms up the texture, ensuring your salad isn’t mushy when tossed with the dressing.
Step 2: Prepare the Creamy Herb Dressing
While the potatoes cool, whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper until smooth. Cover and pop it in the fridge to let all those flavors meld perfectly. This step lets the brightness from the lemon and vinegar really infuse the creamy base, creating a flavor-packed dressing.
Step 3: Combine the Salad Ingredients
Once the potatoes are chilled, quarter them and place in a large mixing bowl. Add finely diced celery, minced shallots, chopped parsley, dill, and the thinly sliced green onions. Pour in about two-thirds of your dressing and gently toss everything together, making sure each piece gets a coating of that herby, creamy goodness. If you want it saucier, simply add more dressing to your taste.
Step 4: Garnish and Chill Before Serving
Transfer your salad to a serving bowl and sprinkle with freshly cracked black pepper, sea salt, extra celery leaves, and delicate dill sprigs. Chill the salad for a little while before serving so the flavors can fuse and reveal their full charm. This layering of flavors and textures is what makes the Creamy Herb Potato Salad with Greek Yogurt, Dill, and Shallots Recipe such a standout.
How to Serve Creamy Herb Potato Salad with Greek Yogurt, Dill, and Shallots Recipe
Garnishes
Fresh herbs like dill sprigs and celery leaves are more than just pretty—they boost the salad’s fresh flavor profile and add a touch of elegance. A light sprinkle of cracked pepper and sea salt right before serving brings out the best in every bite.
Side Dishes
This potato salad pairs wonderfully with summer grilled dishes like lemon-herb chicken, seared fish, or even veggie kebabs. It’s also a fantastic accompaniment to classic barbecue fare and picnic staples, offering a fresh, creamy contrast to smoky and savory mains.
Creative Ways to Present
Trying to impress your guests? Serve the salad in hollowed-out tomatoes or bell peppers for vibrant presentation. Or plate it atop crisp lettuce leaves as individual portions to add a refreshing crunch. You might even try layering it in clear glass jars for a charming picnic-ready option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen as the seasoning settles, making it even better the next day. Just ensure the potatoes remain coated with dressing to prevent drying out.
Freezing
This salad is best enjoyed fresh or refrigerated; freezing is not recommended as the texture of the potatoes and creamy dressing can be compromised once thawed.
Reheating
This dish is designed to be served chilled or at room temperature, so reheating is not necessary or recommended. If you prefer it slightly warmed, gently bring to room temperature on the counter for 30 minutes before serving.
FAQs
Can I use regular yogurt instead of Greek yogurt?
While regular yogurt can work, Greek yogurt’s thicker texture is ideal for achieving the creamy consistency in the dressing. If using regular yogurt, you might want to strain it to remove excess liquid or reduce the sour cream slightly.
What type of potatoes work best for this salad?
Baby or new potatoes are perfect since their thin skins stay tender and their flesh holds up well after chilling. Yukon Golds are also a great choice if you cannot find baby potatoes.
Can I prepare this salad entirely on the day of serving?
Absolutely! However, chilling the potatoes and dressing separately beforehand really enhances the flavor and texture, so if possible, prepare both components in advance to save time and boost taste.
Is this potato salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
How can I make this potato salad vegan?
To veganize this salad, substitute Greek yogurt and sour cream with plant-based alternatives, like coconut or cashew-based yogurts and creams. Also, ensure the mustard and other ingredients are labeled vegan-friendly.
Final Thoughts
If you give this Creamy Herb Potato Salad with Greek Yogurt, Dill, and Shallots Recipe a try, you’re in for a deliciously fresh and creamy experience that elevates classic potato salad to a whole new level. Its bright herbs, tangy dressing, and tender potatoes come together like old friends at a backyard gathering. It’s simple to make, crowd-pleasing, and absolutely bursting with flavor—perfect for sharing with family and friends any time of year.
Print
Creamy Herb Potato Salad with Greek Yogurt, Dill, and Shallots Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and refreshing Potato Salad combines tender baby potatoes with a vibrant mix of fresh herbs and a tangy Greek yogurt-based dressing. Perfectly chilled and garnished with celery leaves and dill sprigs, this salad makes an ideal side dish for picnics, barbecues, or any summer gathering.
Ingredients
Potatoes and Vegetables
- 3 pounds baby or new potatoes
- 6 stalks celery, finely diced (plus celery heart leaves for garnish)
- 2 shallots, minced
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup fresh dill, chopped (plus dill sprigs for garnish)
- 6 green onions (scallions), thinly sliced
- Sea salt and black pepper, to taste
Dressing
- 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 wine vinegar
- 1 lemon, zested and juiced
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add whole baby potatoes and boil for 8–10 minutes, until fork-tender. Drain and rinse under cold water to stop cooking. Lay the potatoes on a tray to dry completely, then refrigerate for 2 hours or overnight to chill and firm up.
- Prepare Dressing: In a bowl, whisk together Greek yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper until smooth and well combined. Cover and refrigerate for 2 hours or overnight to allow flavors to meld.
- Assemble Salad: Quarter the chilled potatoes and place them in a large mixing bowl. Add finely diced celery, minced shallots, chopped Italian parsley, chopped dill, and sliced green onions. Pour in about two-thirds of the prepared dressing and gently toss to coat the ingredients evenly. Add more dressing if desired, to taste.
- Serve: Transfer the potato salad to a serving bowl. Garnish with freshly cracked black pepper, sea salt, celery heart leaves, and dill sprigs. Serve the salad chilled for the best flavor and texture.
Notes
- Boiling the potatoes until just fork-tender ensures they hold their shape when mixed.
- Chilling the potatoes and dressing separately enhances the flavors and texture of the salad.
- Use full-fat Greek yogurt and sour cream for a creamy and rich dressing.
- Adjust seasoning with salt and pepper according to your taste preferences.
- The salad can be prepared a day ahead to develop flavors and saved covered in the refrigerator.
- Perfect accompaniment for summer barbecues, picnics, or as a side dish for grilled meats and vegetables.
