Description
This refreshing Potato Salad features tender baby potatoes tossed in a creamy, tangy dressing made with Greek yogurt, sour cream, and whole grain mustard. Enhanced with fresh herbs, celery, shallots, and green onions, it is a perfect chilled side dish for picnics, barbecues, or light meals.
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
- Cook the potatoes: Bring a large pot of salted water to a boil. Add the whole baby potatoes and boil for 8–10 minutes until they are fork-tender. Drain the potatoes and rinse them under cold water to stop the cooking process. Lay them out on a tray and allow to dry completely before refrigerating them for 2 hours or overnight to chill.
- Prepare the dressing: In a medium mixing 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 until the mixture is smooth and well combined. Cover the dressing and refrigerate for at least 2 hours or overnight to let the flavors meld.
- Assemble the salad: Quarter the chilled potatoes and place them in a large mixing bowl. Add the finely diced celery, minced shallots, chopped Italian parsley, chopped dill, and thinly sliced green onions. Pour in about two-thirds of the chilled dressing and gently toss everything to coat the ingredients evenly. Add more dressing if you prefer a creamier salad.
- Garnish and serve: Transfer the potato salad to a serving bowl. Garnish with freshly cracked black pepper, sea salt, celery heart leaves, and sprigs of dill for freshness and visual appeal. Serve the salad chilled as a delicious side dish.
Notes
- Using baby or new potatoes ensures tender, flavorful bites without needing to peel them.
- Chilling the potatoes and dressing overnight enhances the flavors and texture.
- The whole grain mustard adds a nice tang and texture contrast to the creamy dressing.
- Fresh herbs like dill and parsley brighten the salad and add complexity.
- This salad can be prepared a day in advance, making it perfect for potlucks or picnics.
- Adjust salt and pepper to taste after tossing, as the potatoes can absorb flavors quickly.
