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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 lighter 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
Why This is the BEST Potato Salad Recipe
- 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 recipe is mayo-free!
- In skipping the mayonnaise, we’re opting instead for the much lighter, but equally tasty, Greek yogurt and sour cream.
- The celery, green onions, shallots, and fresh herbs (dill and Italian parsley) brighten and make this recipe so earthy and delicious, with the perfect balance of crunch and zip.
- 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.
- This recipe is absolutely FULL of flavor – 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.
- I also love opting for multi-colored varieties, 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, cooled 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, which will pool on the bottom, causing the dressing to lose 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 nice and 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!
More Recipes You’ll Love:
- Homemade Burger Buns
- Blueberry Cobbler
- Jalapeño Cornbread with Bacon & Cheddar
- Ultimate Macaroni & Cheese
- Easy Cornbread Recipe
- Copycat Red Lobster Cheesy Garlic Biscuits
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
- 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.