Description

This refreshing Potato Salad recipe combines tender baby potatoes with crunchy celery, fresh herbs, and a creamy tangy dressing made from Greek yogurt, sour cream, and whole grain mustard. Perfectly chilled and garnished with dill and celery leaves, it’s a perfect make-ahead side dish for summer picnics, barbecues, or any gathering.

Ingredients

Potatoes & Vegetables

3 pounds baby or new potatoes
6 stalks celery, finely diced (plus celery heart leaves for garnish)
2 shallots, minced
6 green onions (scallions), thinly sliced

Herbs

1/2 cup fresh Italian parsley, chopped
1/2 cup fresh dill, chopped (plus dill sprigs for garnish)

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

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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 fork-tender. Drain and rinse under cold water to stop cooking. Lay the potatoes on a tray to dry completely, then refrigerate for 2 hours or overnight to chill and firm up.
Prepare the 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 at least 2 hours or overnight to allow flavors to meld.
Assemble the salad: Quarter the chilled potatoes and transfer to a large mixing bowl. Add the finely diced celery, minced shallots, chopped parsley, chopped dill, and thinly sliced green onions. Pour in about two-thirds of the dressing and gently toss everything together to coat evenly. Add more dressing to taste if desired.
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 look and extra aroma. Serve chilled for best flavor and texture.

Notes

Refrigerating the potatoes after boiling helps them firm up and absorb the dressing better.
The dressing can be made a day in advance for enhanced flavor.
Use baby potatoes for the best texture; larger potatoes may fall apart when tossed.
Adjust seasoning with salt and pepper according to taste before serving.
This salad is best served chilled and consumed within 2 days for freshness.