Ingredients
Scale
- 2 pounds small red potatoes scrubbed and cut into 1 ½-inch chunks
- ⅔ cup plain Greek yogurt I used nonfat
- 2 tablespoons mayonnaise
- 2 tablespoons grainy mustard
- 1 ½ tablespoons white vinegar
- 2 garlic cloves minced, about 2 teaspoons
- 1 ¼ teaspoon kosher salt plus additional for cooking the potatoes and for serving
- ¼ teaspoon ground black pepper
- 3 stalks celery diced (about 1 cup)
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives or green onions
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes in a large pot with water to cover them by 1 inch. Add 2 tablespoons of kosher salt and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until fork tender, about 8 to 10 minutes. Avoid overcooking to prevent mushiness.
- In a medium bowl, combine the yogurt, mayonnaise, mustard, vinegar, garlic, salt, and pepper, whisking until blended.
- Transfer the cooked potatoes to a large bowl and pour the yogurt mixture over them. Stir in the celery, dill, chives, and parsley, tossing gently to combine.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, taste the salad and adjust seasoning with more salt and/or pepper as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a creamier texture, you can increase the amount of mayonnaise used.
Feel free to substitute the herbs with your favorites for a personalized flavor.
This salad can be made a day in advance to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 148
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg