Potato Salad

Name: Potato Salad
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 35 min
Yield: 6 to
Ingredients: 3 pounds baby or new potatoes; 6 stalks of celery; 2 shallots; 1/2 cup fresh Italian parsley; 1/2 cup fresh dill; 6 green onions (scallions); Black pepper; Sea salt; 1 cup full-fat Greek yogurt; 1/2 cup sour cream; 2 tablespoons whole grain mustard; 4 cloves garlic; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 lemon; 2 teaspoons salt; 1 1/2 teaspoons black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings
6 to
Course
Side Dish
Cuisine
American

Potato Salad

Joshua Davis

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This BEST Potato Salad recipe is so easy to make! Made with Greek yogurt, fresh dill and parsley for a perfectly fresh and summery side dish. Mayonnaise-free and way better than any store-bought version!

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Ingredients

Servings

For the potatoes:

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

For the 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

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Instructions

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. (Do not overcook, or you will get a mushy potato salad).
Once potatoes are 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.
Meanwhile, in a mixing bowl, make the dressing. Whisk together the yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, salt, & pepper until mixed together thoroughly. Wrap bowl in plastic, or transfer dressing to a sealed container and chill for 2 hours, or overnight.
Cut chilled potatoes into quarter wedges, and transfer to a large mixing bowl. Gently toss the potatoes with the celery, shallots, parsley, dill, and green onions.
Pour about 2/3 of the yogurt dressing over the potato mixture and gently mix until the potato salad is evening mixed and coated. Taste and add more dressing if desired. (Or serve additional dressing on the side to drizzle over the top of individual plate portions.)
Transfer potato salad to a serving bowl or platter. Sprinkle with cracked black pepper, sea salt, and garnish with celery heart leaves & fresh dill sprigs.

Notes

This dish is best when made the day before, stored in separate containers, and chilled overnight, then mixed together just before serving. If it's all mixed together and then stored overnight and served the next day, the potatoes absorb a lot of the salt and flavor, so you will need to add more seasoning the next day. The salt will also leach out additional moisture from the potatoes, yogurt, and sour cream overnight, so it will pool on the bottom and loses its creaminess.