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

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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