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
Scale
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
