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!
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.
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.
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.
Potato Salad https://handletheheat.com/potato-salad/ June 17, 2022