Ingredients
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
Directions
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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).
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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.
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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.
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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.
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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.)
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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.
Sorry but this potato salad just isn’t very good. Too lemony for my taste.
Hi Jennifer! I’m sorry to hear this potato salad did not turn out as you had hoped! I hope you will try this recipe again, and maybe just reduce or omit the lemon for a more herb-forward potato salad? Let us know if we can help troubleshoot or give any suggestions – we are always happy to help!
This recipe was just ok for me. I love using fresh herbs and the Greek yogurt was a fun twist, but I think I very much prefer mayo and making the potato salad the night before. I like “marinating” my ingredients that way, the flavors blend together better IMO. However, I will definitely make this again when I’m looking for a healthier potato salad option!
Hi Laura! I’m sorry you weren’t as happy with this potato salad as you had hoped! It’s definitely a lighter option, as you say, so I’m glad you will keep it in mind for that purpose in the future! 🙂
Looks delicious but wondering if you used multi-colored new potatoes in recipe? The picture appears to include an item that is purple?? Thanks.
Hi Susan! Yes, as Tessa mentions in the pink Tip Box above the recipe, the multi-colored potatoes are optional! The recipe was written for using baby or new potatoes, because they hold their shape so well when cooked, but feel free to mix things up and experiment with other types of potatoes if desired! Let us know what you think when you make it! 🙂