Name: Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 pounds baby or new potatoes; 6 stalks of 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; Black pepper, to preference; Sea salt, to preference; 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 fine sea salt; 1 1/2 teaspoons black pepper

Ingredients

3 pounds baby or new potatoes

6 stalks of 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

Black pepper, to preference

Sea salt, to preference

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 fine sea salt

1 1/2 teaspoons black pepper

Instructions

Step 1: Bring a large pot of water to a boil and heavily season with salt. Carefully place whole potatoes in the water and boil until fork tender, about 8-10 minutes. Avoid overcooking to prevent mushy potatoes.

Step 2: Once cooked, strain the potatoes and run them under cold water. Lay them on a sheet tray with paper towels to dry, then transfer to a bowl and chill in the fridge for 2 hours or overnight.

Step 3: Meanwhile, prepare the dressing by whisking together Greek yogurt, sour cream, whole grain mustard, grated garlic, olive oil, red wine vinegar, lemon zest, lemon juice, fine sea salt, and black pepper. Cover and chill for 2 hours or overnight.

Step 4: Cut the chilled potatoes into quarter wedges and transfer to a large mixing bowl. Gently toss with diced celery, minced shallots, chopped parsley, dill, and sliced green onions.

Step 5: Pour about two-thirds of the dressing over the potato mixture and gently mix until evenly coated. Adjust with more dressing if desired, or serve extra on the side for drizzling.

Step 6: Transfer the potato salad to a serving bowl or platter. Sprinkle with cracked black pepper and sea salt, then garnish with celery heart leaves and fresh dill sprigs before serving.

Tips & Variations

For extra flavor, add a handful of chopped hard-boiled eggs or crispy bacon bits.

Use fingerling potatoes for a more rustic look and texture.

For a dairy-free option, substitute Greek yogurt and sour cream with coconut yogurt or a plant-based alternative.

Make the potato salad a day ahead to let the flavors meld together beautifully.

FAQs

Can I use regular potatoes instead of baby or new potatoes?

Yes, you can use regular potatoes, but new or baby potatoes hold their shape better and have a creamier texture after boiling, which works best for this salad.

How do I prevent the potato salad from becoming mushy?

Be sure not to overcook the potatoes—they should be fork tender but still firm. Cooling them completely before cutting and mixing helps maintain their texture.