Description
A refreshing and creamy potato salad featuring baby potatoes tossed with a tangy Greek yogurt and sour cream dressing, infused with fresh herbs and a zesty lemon kick, perfect for chilled summer gatherings or easy side dishes.
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
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
- Sea salt and black pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the whole baby potatoes and cook for 8–10 minutes until they are fork-tender. Drain the potatoes and rinse under cold water. Lay them on a tray to dry, then refrigerate for 2 hours or overnight to chill thoroughly.
- Prepare Dressing: In a bowl, whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Cover the dressing and refrigerate for 2 hours or overnight to let the flavors meld.
- Assemble Salad: Quarter the chilled potatoes and transfer them to a large mixing bowl. Add the finely diced celery, minced shallots, chopped Italian parsley, chopped dill, and sliced green onions. Pour in about two-thirds of the prepared dressing and toss gently to combine. Add more dressing as needed to coat the salad evenly.
- Serve and Garnish: Transfer the potato salad to a serving bowl. Garnish with freshly cracked black pepper, sea salt, celery heart leaves, and sprigs of fresh dill. Serve chilled for the best flavor and texture.
Notes
- Chilling both the potatoes and the dressing separately helps deepen the flavors and creates a refreshing salad.
- You can prepare the potatoes and dressing a day ahead to save time on serving day.
- For a lighter version, consider substituting sour cream with additional Greek yogurt.
- Adjust seasoning with salt and pepper before serving to taste.
- This salad tastes even better after resting for a few hours in the refrigerator.
