Filed Under: Savory | Side Dish | Summer

Best Potato Salad Recipe

By Tessa Arias
  |  
June 17th, 2022

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

Yield: 6 to 8 servings

Prep Time: 25 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Bright, fresh, and summery with a bit of a zippy tang.
Texture: Not cloyingly creamy or thick, this strikes the perfect texture balance.
Ease: SO easy to make.
Pros: Perfect side dish for serving a crowd.
Cons: None!!
Would I make this again? It’s on my list for every BBQ or potluck!

I’ll be honest… I’ve never been a huge fan of potato salad.

That is, not until I tried this easy potato salad recipe. This is truly the BEST potato salad I’ve ever had.

Most store-bought potato salads are a strange color and are super artificial tasting to me.

I was so thrilled when our food stylist, chef Brendan, agreed to help us develop a potato salad recipe.

I wanted something fresh and delicious, nothing like the sad deli tubs of potato salad at the grocery store. So with dill, lemon, Greek yogurt (and no mayo!), this recipe definitely fits the bill.

This yogurt dill potato salad is incredibly fresh and makes the perfect side dish for serving a crowd at any potluck or summer BBQ!

How to Make Potato Salad

Potato Salad Ingredients:

  • Baby or new potatoes – keep reading to learn why these are the best for this recipe!
  • Celery – I’m not usually a big fan of raw celery, but it works perfectly in this recipe.
  • Fresh dill
  • Fresh Italian parsley
  • Green onions
  • Shallots
  • Greek yogurt
  • Sour cream
  • Whole grain mustard – Dijon mustard would work too
  • Fresh garlic
  • Extra virgin olive oil
  • Red wine vinegar
  • Lemon
  • Salt & pepper

Why this is the BEST Potato Salad Recipe:

Potato salad is one of the most versatile summer sides, and is perfect at any gathering, picnic, or BBQ. Aside from my go-to Macaroni and Cheese, potato salad is one of my new favorite side dishes because of its versatility.

Most potato salad recipes are heavy on the mayonnaise, making it taste a little heavier. My brand new potato salad recipe is mayo free! This lighter potato salad dressing contains Greek yogurt and sour cream as its base, and contains a ton of fresh herbs, onions for zip, celery for crunch, as well as red wine vinegar and whole grain mustard, all melding together beautifully to make this potato salad absolutely FULL of flavor! The celery, green onions and shallots, and fresh herbs (fresh dill and Italian parsley) brighten and make the potato salad so earthy and delicious!

For the dressing, we are skipping the mayonnaise, and opting instead for the much lighter, but equally tasty, Greek yogurt and sour cream. We then round this deliciousness out by mixing in whole grain mustard, garlic, extra virgin olive oil, red wine vinegar, fresh lemon zest and juice, and salt and pepper.

All these combined bring such a bright, summery, flavorful twist to the ultimate classic summer BBQ side dish!

What are the best potatoes for potato salad?

In this recipe, we use baby potatoes, or new potatoes. Different potatoes will give you different textures. We want our potatoes to hold their shape, without falling apart or becoming slightly mashed when mixing in the dressing. These baby or new potatoes are perfect for the lighter dressing we will be using, and will give you a deliciously light potato salad! I also love opting for the multi-colored bag at the store to make this look extra vibrant and beautiful.

Russet potatoes or Yukon gold potatoes would also work in a pinch.

How long do I boil the potatoes for?

This will depend on the size and variety of the potatoes you’re using, so go more on ‘feel’ than timing. They will probably need about 8-10 minutes boiling on the stovetop to cook, but test them regularly and stop cooking once they are just “fork tender” (meaning that you can easily pierce the potato pieces with a fork with little resistance).

Make sure you do not overcook the potatoes, or you will get a mushy potato salad! Once potatoes are cooked, drain the potatoes and run them under cold water to stop them from cooking any further.

Can I add eggs to this potato salad?

Sure! Feel free to add as many chopped hard boiled eggs as you wish.

Can this potato salad be made ahead of time?

Mostly. You can make all the components ahead of time, but I advise against mixing everything together until you’re about to serve. If it’s all mixed together, stored overnight and not served until 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 then pools on the bottom and loses its creaminess.

I also advise waiting until you’re about to serve to add the fresh herbs. As the herbs sit in the dressing, they will lose some of their color and fresh look, so they will appear dull and lifeless. If you want to make everything ahead of time, hold back some of the fresh herbs to add for presentation, so at least some of the herbs will look ultra fresh on top.

Can you freeze potato salad?

No, this potato salad cannot be frozen. The thawing process will change the texture of the dressing, and it will not be as creamy.

How long does potato salad last?

Potato salad should not sit out at room temperature for longer than 2 hours. If covered and refrigerated, the salad will last 3 to 4 days. The potato salad will get soupy and the fresh herbs will lose some of their color, but it will still taste fine!

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How to make
Potato Salad

Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Inactive Time 2 hours
Total Time: 2 hours 35 minutes
This is the BEST Potato Salad recipe and so easy to make! Made with Greek yogurt and fresh dill and parsley for a perfectly fresh and summery side dish. Mayonnaise-free and way better than any store-bought version!

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 sauce:

  • 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. 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).
  2. 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.
  3. Meanwhile, in a mixing bowl, make the sauce. 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 sauce to a sealed container and chill for 2 hours, or over night.

  4. 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.

  5. Pour about 2/3 of the yogurt sauce over the potato mixture and gently mix until the potato salad is evening mixed and coated. Taste and add more sauce if desired. (Or serve additional sauce on the side to drizzle over the top of individual plate portions.)
  6. 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.

Recipe Notes

This dish is best when made the day before, stored in their 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.
Course : Side Dish
Cuisine : American
Keyword : how to make potato salad, potato salad

Photos by Joanie Simon | The Bite Shot

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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