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
Scale
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.
