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
Scale
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.
