Description
A refreshing and creamy potato salad featuring tender baby potatoes tossed with a tangy Greek yogurt and sour cream dressing, enhanced by fresh herbs and crisp celery. Perfectly chilled, this salad makes an ideal side dish for summer picnics or casual gatherings.
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
- Sea salt and black pepper, to taste (for final seasoning)
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 them under cold water to stop cooking. Spread the potatoes on a tray to dry completely, then refrigerate for 2 hours or overnight to chill thoroughly.
- Prepare the Dressing: In a bowl, whisk together full-fat 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 smooth and well combined. Cover the dressing and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Assemble the 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 thinly sliced green onions. Pour in about two-thirds of the chilled dressing and gently toss everything to coat the potatoes evenly. Add more dressing if desired to achieve your preferred creaminess.
- 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 an attractive presentation. Serve chilled as a delicious accompaniment to any meal.
Notes
- Chilling the potatoes and dressing separately enhances texture and flavor integration.
- Use full-fat Greek yogurt and sour cream for a rich and creamy dressing consistency.
- Adjust seasoning with additional salt and pepper after tossing to suit your taste.
- This salad can be prepared a day ahead, making it convenient for gatherings.
- For variation, consider adding a hard-boiled egg or crispy bacon if dietary restrictions allow.
