Amazing Herbed Potato Salad – Fresh & Creamy
A fresh and creamy potato salad made with tender baby potatoes, a light tangy dressing of mayonnaise and Greek yogurt, and a vibrant mix of herbs. Perfect for picnics, barbecues, or make-ahead meals.
Equipment
- large pot for boiling potatoes
- mixing bowls
- whisk
- knife
- cutting board
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red potatoes)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh basil, chopped
- 2–3 green onions, sliced
- 1 celery stalk, finely diced
Instructions
- Wash and cut the baby potatoes into halves or quarters. Place them in a pot with salted water, bring to a boil, and cook for 10–12 minutes until fork-tender. Drain and let them sit briefly to remove excess moisture.
- In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
- Add the warm potatoes to a large bowl and pour the dressing over them. Gently toss to coat evenly without breaking the potatoes.
- Fold in parsley, dill, basil, green onions, and diced celery. Mix gently until evenly distributed.
- Cover and refrigerate for at least 30 minutes. Stir gently before serving and adjust seasoning if needed.
Notes
For best flavor, dress the potatoes while still warm and chill before serving. You can adjust herbs based on availability. Do not freeze, as the texture will change. Taste and adjust seasoning before serving.
Nutrition
Calories: 230kcalCarbohydrates: 28gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 320mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 18mgCalcium: 40mgIron: 1.2mg
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