Why You’ll Love This Recipe
This potato salad skips the heavy mayo for a creamy, tangy blend of Greek yogurt and sour cream. Brightened with lemon juice, mustard, and herbs, it’s both refreshing and satisfying. The texture from tender baby potatoes, crunchy celery, and aromatic shallots creates a perfect balance in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Potatoes:
- 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
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
Directions
1. Cook the Potatoes:
- Bring a large pot of salted water to a boil.
- Add the whole baby potatoes and boil for about 8-10 minutes, until fork-tender (do not overcook).
- Drain the potatoes and rinse under cold water.
- Lay them on a sheet tray with paper towels to dry, then transfer to a bowl and refrigerate for 2 hours or overnight.
2. Make the Dressing:
- In a mixing bowl, whisk together the Greek yogurt, sour cream, mustard, garlic, olive oil, red wine vinegar, lemon zest, lemon juice, salt, and pepper.
- Cover and refrigerate for 2 hours or overnight to allow the flavors to meld.
3. Assemble the Salad:
- Quarter the chilled potatoes and place them in a large mixing bowl.
- Add the diced celery, shallots, parsley, dill, and green onions.
- Pour about 2/3 of the prepared dressing over the potato mixture and gently toss until evenly coated.
- Add more dressing if desired, or serve the remainder on the side.
4. Serve:
- Transfer the salad to a serving bowl or platter.
- Sprinkle with cracked black pepper, sea salt, and garnish with celery leaves and fresh dill sprigs.
Servings and Timing
- Servings: 6 to 8
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Inactive Time (chilling): 2 hours
- Total Time: 2 hours 35 minutes
Variations
- Add Protein: Include chopped hard-boiled eggs or grilled chicken for a heartier dish.
- Spicy Twist: Add a chopped jalapeño or a pinch of cayenne to the dressing for heat.
- Vegan Option: Use a plant-based yogurt and sour cream alternative.
- Extra Crunch: Mix in diced radishes or chopped pickles for added texture and tang.
Storage/Reheating
This potato salad is best when components are made ahead and stored separately. Combine just before serving for optimal freshness. If fully assembled and stored overnight, the flavors may mellow and extra moisture may collect—simply stir well and adjust seasoning before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I use a different type of potato?
Yes! Baby red, gold, or fingerling potatoes work great. Just make sure they’re fork-tender and not overcooked.
Do I have to peel the potatoes?
No, baby potatoes have thin, tender skins that add texture and nutrients, so peeling is not necessary.
Can I make this ahead?
Yes, it’s ideal for prepping the day before—just keep the salad and dressing separate until just before serving.
Can I add other vegetables?
Absolutely—chopped cucumber, bell peppers, or shredded carrots make great additions.
What if I don’t have Greek yogurt?
You can substitute with plain full-fat yogurt, though the dressing may be slightly thinner.
Conclusion
This light, creamy, herb-packed Potato Salad is the perfect make-ahead side dish for your summer table. It’s healthier than traditional versions, loaded with fresh herbs and veggies, and completely mayo-free. Perfect for barbecues, potlucks, or simple family meals—this recipe is sure to be a new favorite!
Print
Potato Salad
- Total Time: 2 hours 35 minutes
- Yield: 6 to 8 servings
- Diet: Gluten Free
Description
This fresh and flavorful Potato Salad is a lightened-up twist on the classic, made without mayo and packed with creamy Greek yogurt, tangy sour cream, fresh herbs, and zesty dressing—perfect for any summer gathering.
Ingredients
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
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
- 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. Lay on a tray to dry, then refrigerate for 2 hours or overnight.
- In a bowl, whisk together Greek yogurt, sour cream, mustard, garlic, olive oil, vinegar, lemon zest and juice, salt, and pepper. Cover and refrigerate for 2 hours or overnight.
- Quarter the chilled potatoes and place in a large mixing bowl. Add celery, shallots, parsley, dill, and green onions. Pour in 2/3 of the dressing and toss gently to coat. Add more dressing as desired.
- Transfer to a serving bowl and garnish with cracked pepper, sea salt, celery leaves, and dill sprigs. Serve chilled.
Notes
Prep salad and dressing ahead for best flavor—combine just before serving.
Use any tender-skinned potatoes such as red or fingerling.
Enhance texture with add-ins like radishes or chopped pickles.
For a vegan version, use dairy-free yogurt and sour cream.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
