Description

This classic Potato Salad features tender boiled baby potatoes tossed in a creamy, tangy dressing made from Greek yogurt, sour cream, and whole grain mustard. Fresh herbs like dill and parsley, along with crunchy celery and scallions, add brightness and texture, making it a perfect chilled side dish for summer barbecues or family gatherings.

Ingredients

Scale

Potatoes and Vegetables

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

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 fine sea salt
1 1/2 teaspoons black pepper

Instructions

Boil Potatoes: Bring a large pot of water to a boil and heavily season it with salt. Carefully add whole baby potatoes and boil for 8-10 minutes, or until they are fork-tender but not overly soft to avoid mushy salad.
Cool and Chill Potatoes: Drain the potatoes and rinse under cold water. Lay them on a paper towel-lined sheet tray to dry, then transfer to a bowl and refrigerate for at least 2 hours or overnight to chill completely.
Prepare Dressing: In a mixing bowl, whisk together Greek yogurt, sour cream, whole grain mustard, grated garlic, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper until fully combined. Cover and chill for 2 hours or overnight to develop flavors.
Cut and Mix Potatoes: Cut the chilled potatoes into quarters and place them in a large bowl. Add finely diced celery, minced shallots, chopped parsley, dill, and sliced green onions to the potatoes.
Combine with Dressing: Pour about two-thirds of the chilled dressing over the potato mixture and gently toss until all ingredients are evenly coated. Adjust seasoning and add more dressing if desired or serve extra on the side.
Serve and Garnish: Transfer the potato salad to a serving bowl or platter. Garnish with cracked black pepper, sea salt, celery heart leaves, and fresh dill sprigs. Serve chilled for best flavor.

Notes

Do not overcook potatoes to avoid a mushy texture in the salad.
Chilling the potatoes and dressing for several hours or overnight improves flavor melding.
Use baby or new potatoes for a tender texture and quicker cooking time.
Regularly taste and adjust seasoning before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Keywords: potato salad, creamy potato salad, Greek yogurt dressing, summer side dish, cold salad, new potatoes