Description
A rich, tangy potato salad with tender Yukon Gold potatoes, crisp celery, fresh herbs, and a bright mayo-yogurt dressing. Perfect for summer meals and crowd-pleasing sides.
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons fine salt (divided)
3/4 cup mayonnaise
1/3 cup plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 celery stalks, finely diced
1/3 cup red onion, finely diced
3 hard-cooked eggs, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/4 cup dill pickles, finely chopped (optional)
Instructions
Prep the potatoes by cutting into 3/4-inch cubes
Boil in salted water (1 teaspoon salt) until tender (10-15 minutes)
Drain and let cool slightly
Dice celery, red onion, herbs, and pickles in a separate bowl
Make dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, pepper, garlic powder, and onion powder
Combine cooled potatoes, dressing, chopped herbs/celery/onion, and hard-cooked eggs in a large bowl
Chill for at least 1 hour before serving
Notes
Chill for at least 1 hour before serving
Store in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 350
- Sugar: 3g
- Sodium: 2200mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg