If you’re looking for a fresh take on a classic side dish that’s bursting with flavor and light on the palate, the Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe is your new best friend. This salad balances the earthiness of tender baby potatoes with the tangy creaminess of Greek yogurt, enlivened by bright lemon and fresh herbs like dill and parsley. Every bite feels like sunshine and comfort all at once, perfect for picnics, barbecues, or simply elevating your weekday meals.
Ingredients You’ll Need
Though the ingredient list might seem generous, every single item plays a vital role in crafting this delightful salad. From the crunch of celery to the zing of lemon juice, these simple essentials combine to create a harmony of textures and flavors you won’t want to miss.
- Baby or new potatoes (3 pounds): The star of the dish, these tender potatoes hold their shape beautifully and offer a creamy bite.
- Celery (6 stalks, finely diced): Adds a crisp freshness that contrasts the soft potatoes perfectly, plus leaves for garnish.
- Shallots (2, minced): Contribute a mild, oniony sweetness without overpowering the salad.
- Fresh Italian parsley (1/2 cup, chopped): Brings a bright, herbaceous layer that lifts the overall flavor.
- Fresh dill (1/2 cup, chopped): Offers a distinctive, aromatic touch essential to the recipe, with extra sprigs for garnish.
- Green onions/scallions (6, thinly sliced): Provide subtle sharpness and beautiful green flecks throughout.
- Sea salt and black pepper (to taste): For seasoning that enhances every ingredient naturally.
- Full-fat Greek yogurt (1 cup): The creamy, tangy base of the dressing that keeps things lighter than mayonnaise.
- Sour cream (1/2 cup): Adds smooth richness and balances the tang of the yogurt.
- Whole grain mustard (2 tablespoons): Packs a gentle heat and texture that wakes up the dressing.
- Garlic (4 cloves, grated): Infuses the salad with a fragrant depth that’s irresistible.
- Extra virgin olive oil (2 tablespoons): For a silky texture and subtle fruity notes in the dressing.
- Red wine vinegar (2 tablespoons): Offers sharpness that cuts through the creaminess beautifully.
- Lemon (1, zested and juiced): Brightens the entire dish with fresh, citrusy lift.
- Salt (2 teaspoons) and black pepper (1 1/2 teaspoons): For balanced seasoning throughout the salad.
How to Make Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
Step 1: Prepare and Chill the Potatoes
Start by boiling the baby potatoes in a large pot of salted water until they’re fork-tender, which usually takes about 8 to 10 minutes. Once cooked, drain and rinse them under cold water to stop the cooking process. Spread the potatoes out to dry completely on a tray, then pop them into the fridge for at least two hours or overnight. Chilling firms them up just enough to slice without turning mushy and helps all those flavors mingle better later on.
Step 2: Whisk Together the Zesty Dressing
While the potatoes are cooling, prepare the luscious dressing. In a bowl, mix Greek yogurt, sour cream, whole grain mustard, grated garlic, olive oil, red wine vinegar, along with fresh lemon zest and juice. Season with salt and pepper. Whisk everything thoroughly until you have a smooth, tangy dressing. Cover and refrigerate for at least two hours or overnight to let the flavors meld and deepen. This step really amps up the flavor profile of this Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe.
Step 3: Combine Potatoes and Fresh Veggies
Once chilled, quarter the potatoes and add them to a large mixing bowl along with finely diced celery, minced shallots, chopped parsley, fresh dill, and thinly sliced green onions. These fresh veggies not only add crunch but also fresh layers of flavor and beautiful pops of color to the dish.
Step 4: Toss with Dressing and Adjust
Pour two-thirds of your creamy dressing over the potato and herb mixture and gently toss to coat everything evenly without breaking apart the potatoes. If you prefer your salad on the creamier side, feel free to add more dressing until the texture suits your mood perfectly. The idea is a light, velvety coating that allows each ingredient to shine, just like in this vibrant Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe.
Step 5: Garnish and Chill Before Serving
Transfer the tossed salad to a serving bowl and finish by garnishing with a sprinkle of cracked black pepper, sea salt, celery heart leaves, and pretty dill sprigs. Chill for at least 30 minutes before serving to allow all those distinct flavors to blend beautifully. Serving it cold makes every bite refreshing and satisfying.
How to Serve Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
Garnishes
A few thoughtful garnishes can elevate your presentation effortlessly. Fresh celery leaves and dill sprigs add that perfect burst of green and freshness. A final crack of black pepper and sprinkle of sea salt right before serving brightens the flavors even further, giving your salad that just-made appeal.
Side Dishes
This salad shines alongside grilled chicken, juicy burgers, or delicate fish. It’s a perfect complement for summertime barbecues or casual Sunday dinners, bringing a cool, creamy balance to charred and smoky main dishes. It’s also wonderful paired with crusty bread to soak up any leftover dressing.
Creative Ways to Present
You can serve this salad in a rustic wooden bowl for a cozy, farmhouse vibe or in individual mason jars for easy picnics and outdoor gatherings. For a colorful twist, layer it with thin slices of radish or cherry tomatoes on top. The vibrant greens and creamy textures look inviting and appetizing, capturing all the friendly warmth of a homemade favorite.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The flavors will develop further as it sits, making it even tastier the next day. Just give it a gentle stir before serving to redistribute the dressing, and you’re good to go.
Freezing
This salad is best enjoyed fresh or chilled and doesn’t freeze well because the potatoes and herbs can lose their texture and freshness. For the best experience, avoid freezing and instead make smaller batches if needed.
Reheating
Since this is intended as a chilled potato salad, reheating isn’t recommended. However, if you’d like to enjoy it slightly warmer, let it come to room temperature for about 15 minutes before serving to soften the cold bite while retaining the creamy, fresh flavors.
FAQs
Can I use regular yogurt instead of Greek yogurt?
You can substitute regular yogurt if needed, but Greek yogurt’s thickness and creaminess make it ideal for this salad. If using regular yogurt, consider draining it in a cheesecloth for a bit to remove excess liquid and achieve a similar texture.
What type of potatoes work best for this recipe?
Baby or new potatoes are perfect because they hold their shape when boiled and have tender skins that add color and texture. Yukon Golds or red potatoes also work well if you prefer those varieties.
Is this salad suitable for vegans?
Not as it stands because of the Greek yogurt and sour cream. However, you can try using plant-based yogurt and sour cream alternatives to make a vegan-friendly version, though the flavor profile will differ slightly.
Can I make this salad a day ahead?
Absolutely! In fact, making the salad and dressing a day ahead enhances the flavors as everything has time to meld. Just add the fresh herbs and green onions before serving to keep them bright and crispy.
How do I prevent the potatoes from becoming mushy?
Boil them just until fork-tender, not too soft, and rinse immediately with cold water to stop cooking. Chilling them before mixing helps them firm up and keeps the salad texture perfect.
Final Thoughts
If you’re craving a salad that feels both comforting and vibrant, the Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe is a wonderful choice that never disappoints. It’s easy to prepare, made from wholesome ingredients, and offers incredible flavor with every bite. I can’t wait for you to make this one your go-to potato salad and enjoy the fresh herb goodness that makes it truly special.
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Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and creamy potato salad made with tender baby potatoes, crisp celery, fresh herbs, and a tangy Greek yogurt and sour cream dressing. Perfect for summer gatherings or as a light side dish, this salad offers a delightful blend of textures and flavors, with hints of lemon, mustard, and garlic.
Ingredients
Potatoes and Vegetables
- 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
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
Instructions
- Boil the potatoes: Bring a large pot of salted water to a boil. Add the whole baby potatoes and boil for 8–10 minutes until fork-tender. Drain the potatoes and rinse under cold water to stop the cooking process. Spread them on a tray to dry, then refrigerate for 2 hours or overnight to chill.
- Prepare the dressing: In a bowl, whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Cover and refrigerate the dressing for 2 hours or overnight to allow flavors to meld.
- Combine salad ingredients: Quarter the chilled potatoes and place them in a large mixing bowl. Add the diced celery, minced shallots, chopped parsley, chopped dill, and sliced green onions. Pour in two-thirds of the prepared dressing and gently toss to coat all ingredients evenly. Add more dressing if desired, adjusting to taste.
- Garnish and serve: Transfer the potato salad to a serving bowl. Garnish with cracked black pepper, sea salt, celery leaves, and dill sprigs for a fresh finish. Serve the salad chilled for the best flavor and texture.
Notes
- For best results, refrigerate both the potatoes and dressing overnight to enhance flavor.
- You can substitute baby potatoes with Yukon Gold potatoes if unavailable, but adjust boiling time accordingly.
- Greek yogurt makes the dressing creamy yet light and provides a tangy flavor that balances the salad.
- This salad is best served cold and consumed within 2 days for freshness.
- Add boiled eggs or crispy bacon bits for a non-vegetarian twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
