If you’re after a refreshingly vibrant and luscious side dish that packs a punch of flavor without weighing you down, look no further than this Creamy Greek Yogurt Potato Salad with Fresh Herbs Recipe. This salad transforms humble baby potatoes into a delightful masterpiece by combining them with a tangy, herbaceous dressing made creamy and bright by Greek yogurt and fresh garden herbs. It’s the perfect balance of creamy, tangy, and herbal notes that makes every bite sing, whether you’re bringing it to a picnic, a family barbecue, or just craving a comforting yet fresh dish at home.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating a harmonious blend of textures and flavors, from the tender baby potatoes to the fresh burst of herbs and the creamy, tangy dressing. With simple, wholesome components, this salad is as easy to make as it is delicious to eat.
- 3 pounds baby or new potatoes: Their small size and creamy texture make for perfect bite-sized pieces that hold their shape after boiling.
- 6 stalks celery, finely diced: Adds a crisp crunch and subtle peppery flavor that lights up the salad.
- 2 shallots, minced: Offers a mild oniony depth without overpowering the freshness of the herbs.
- 1/2 cup fresh Italian parsley, chopped: Brings a bright, slightly peppery note that enlivens every forkful.
- 1/2 cup fresh dill, chopped: Lends a fragrant, slightly anise-like flavor that’s essential in this herb-forward salad.
- 6 green onions (scallions), thinly sliced: Adds a fresh, oniony crispness that complements the creaminess perfectly.
- Sea salt and black pepper, to taste: To season and balance all the flavors.
- 1 cup full-fat Greek yogurt: The creamy, tangy base that makes this salad lighter than traditional mayo versions but just as satisfying.
- 1/2 cup sour cream: Enhances creaminess and adds a smooth richness.
- 2 tablespoons whole grain mustard: Gives a gentle kick and subtle texture to the dressing.
- 4 cloves garlic, grated: Provides warm, aromatic depth that lingers delightfully.
- 2 tablespoons extra virgin olive oil: Adds silkiness and rounds out the dressing’s flavor profile.
- 2 tablespoons red wine vinegar: Brings bright acidity that cuts through the creaminess.
- 1 lemon, zested and juiced: Bursts with fresh citrus notes, elevating every element in the salad.
- 2 teaspoons salt: Ensures the potatoes and dressing are perfectly seasoned.
- 1 1/2 teaspoons black pepper: Adds mild heat and flavor complexity.
How to Make Creamy Greek Yogurt Potato Salad with Fresh Herbs Recipe
Step 1: Cook and Chill the Potatoes
Start by bringing a large pot of salted water to a boil to ensure your potatoes cook evenly and are seasoned right from the start. Add the whole baby potatoes and boil them for about 8 to 10 minutes until they’re fork-tender but not falling apart. Drain and rinse the potatoes under cold water to stop the cooking process and cool them quickly. Spread them out on a tray to dry, then refrigerate for at least 2 hours or overnight. Chilling the potatoes like this helps the salad develop a firmer, creamier texture when mixed.
Step 2: Prepare the Creamy Herb Dressing
Whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, and juice in a bowl. Season with salt and black pepper to taste. This luscious dressing is the heart of the salad, combining tangy creaminess with bright citrus and aromatic garlic. Cover and refrigerate for a minimum of 2 hours or preferably overnight, allowing the flavors to marry beautifully.
Step 3: Combine Ingredients
Take the chilled potatoes and quarter them to make them perfectly bite-sized without falling apart. In a large mixing bowl, combine the potatoes with the finely diced celery, minced shallots, chopped parsley, dill, and sliced green onions. Pour about two-thirds of the chilled dressing over the potato mixture and gently toss to coat every piece with love and flavor. Add more dressing if you like it extra creamy. Gently is key here so you don’t break the potatoes.
Step 4: Garnish and Chill
Transfer your beautiful salad into a serving bowl, then garnish with cracked black pepper, a sprinkle of sea salt, fresh celery leaves, and a few dill sprigs for that irresistible fresh garden look. Serve chilled for the best flavor and texture experience, or refrigerate it until you’re ready.
How to Serve Creamy Greek Yogurt Potato Salad with Fresh Herbs Recipe
Garnishes
Adding some fresh garnishes like celery heart leaves and dill sprigs not only boosts the visual appeal but also enhances the fresh herbal aroma that makes this salad stand out. You can also add a light drizzle of olive oil or a sprinkle of smoked paprika for an extra touch of flair and flavor.
Side Dishes
This salad pairs wonderfully with grilled meats, roasted chicken, or even as part of a vegetarian spread. It’s perfect alongside barbecued ribs, fresh green salads, or grilled vegetable skewers. Its creamy, tangy nature balances smoky, spicy, or savory dishes beautifully.
Creative Ways to Present
Serve the salad in a rustic wooden bowl for a picnic vibe or a sleek white porcelain dish to highlight its vibrant greens and creamy white dressing. You could even layer it in a clear glass trifle bowl for a stunning visual at a buffet or summer gathering. Adding edible flowers or a sprinkle of crushed walnuts can bring an unexpected crunch and elegance.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers tightly covered in the refrigerator for up to 3 days. The flavors will continue to develop, but the salad is best enjoyed within this window to retain its fresh texture and bright herbal notes.
Freezing
This particular salad doesn’t freeze well because the potatoes and creamy dressing can separate and become watery after thawing. For best results, enjoy it fresh or store refrigerated only.
Reheating
If you prefer the salad closer to room temperature, simply take it out of the fridge about 15-20 minutes before serving. Since it’s a cold salad, reheating isn’t necessary or recommended as it’s designed to be enjoyed chilled and fresh.
FAQs
Can I use regular yogurt instead of Greek yogurt?
While regular yogurt would work, Greek yogurt is thicker and creamier, giving this salad its signature rich texture. If using regular yogurt, consider draining it to remove excess liquid for the best results.
What type of potatoes work best?
Baby or new potatoes are ideal because they hold their shape well and have a delicate skin and creamy interior that’s perfect for salad. Avoid starchy russets, which tend to fall apart easily.
Can I add other herbs or vegetables?
Absolutely! Chives, tarragon, or basil can be lovely additions. You can also toss in some diced cucumber or bell peppers for extra crunch and color. Just keep the herb flavors balanced so none overpower the fresh, bright salad.
Is this salad suitable for a vegan diet?
This recipe is not vegan because it contains Greek yogurt and sour cream. To make it vegan, try substituting with plant-based yogurt and vegan mayo, but the flavor and texture will differ slightly.
How long can I prepare this salad ahead of time?
This salad benefits from resting for at least a couple of hours, preferably overnight, to let the flavors meld. Prepare up to 24 hours in advance for the best taste and texture before serving chilled.
Final Thoughts
I hope you feel as excited as I am to try this Creamy Greek Yogurt Potato Salad with Fresh Herbs Recipe! It’s such a refreshing twist on traditional potato salad, and its bright, creamy, herb-packed flavor makes it a guaranteed crowd-pleaser. Next time you want an easy, satisfying side dish that tastes like homemade magic, this recipe has got you covered. Happy cooking and savor every creamy, zesty bite!
Print
Creamy Greek Yogurt Potato Salad with Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and refreshing Potato Salad made with tender baby potatoes, crisp celery, fresh herbs, and a tangy yogurt-based dressing. Perfect for picnics and gatherings, this recipe offers a flavorful twist on the classic favorite by incorporating Greek yogurt, dill, and lemon zest.
Ingredients
Potatoes & 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
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add 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 on a tray to dry, then refrigerate for 2 hours or overnight to chill.
- Prepare Dressing: In a bowl, whisk together Greek yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, salt, and black pepper until smooth and well combined. Cover and refrigerate the dressing for 2 hours or overnight to allow flavors to meld.
- Assemble Salad: Quarter the chilled potatoes and place them in a large mixing bowl. Add finely diced celery, minced shallots, chopped Italian parsley, fresh dill, and sliced green onions. Pour in about two-thirds of the dressing and gently toss the mixture to coat the ingredients evenly. Add more dressing as needed to taste.
- Garnish and Serve: Transfer the tossed potato salad into a serving bowl. Garnish with cracked black pepper, sea salt, celery heart leaves, and dill sprigs for a fresh presentation. Serve chilled to enjoy the full flavors and refreshing texture of this salad.
Notes
- Chilling the potatoes and dressing overnight enhances the flavor and texture.
- Use baby or new potatoes to ensure a tender texture that holds up well in the salad.
- Adjust the amount of dressing as per personal preference for creaminess.
- This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- The addition of fresh herbs like dill and parsley adds brightness and a fresh aroma to the dish.
