Description
This healthy potato salad is a light and refreshing summer side dish made with creamy Greek yogurt dressing, fresh herbs, and crunchy vegetables. It uses Yukon gold potatoes and a tangy, flavorful dressing with Dijon mustard, lemon juice, and garlic. Naturally gluten-free and easy to prepare, it can be made ahead and stored in the fridge for up to three days.
Ingredients
Potato Salad
- 2 pounds Yukon gold potatoes, cut into ½-inch pieces
- 2 celery stalks, diced
- ½ cup diced red onions
- 2 tablespoons capers
- 4 red radishes, halved and thinly sliced (reserve some for garnish)
- ⅓ cup chopped chives (reserve some for garnish)
- 2 to 4 tablespoons fresh dill, optional
- ¼ teaspoon celery seed, optional
Dressing
- ¾ cup plain whole milk Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1½ tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- ¼ teaspoon turmeric, optional (for color)
- Freshly ground black pepper to taste
Instructions
- Cook Potatoes: Place the cut Yukon gold potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered until potatoes are fork-tender, about 10 minutes. Drain well and allow the potatoes to cool to room temperature.
- Prepare Dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, extra-virgin olive oil, minced garlic, sea salt, turmeric (if using), and freshly ground black pepper. The dressing will taste strong and salty initially, but this will balance once mixed with the potatoes.
- Combine Salad: Transfer the cooled potatoes to a large mixing bowl. Pour the dressing over the potatoes and stir gently to coat evenly. Add the diced celery, red onions, capers, sliced radishes, chopped chives, fresh dill, and celery seed, if using. Stir carefully to combine all ingredients.
- Season and Garnish: Taste the salad and adjust seasoning if necessary. Garnish the potato salad with the reserved radish slices and chopped chives for added color and freshness.
- Chill and Serve: The potato salad can be served immediately or refrigerated for a few hours to allow the flavors to meld. It keeps well in the fridge for up to 3 days.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape after cooking.
- The salad is naturally gluten-free, making it suitable for gluten-intolerant diets.
- The use of Greek yogurt makes this potato salad a healthier alternative to traditional mayonnaise-heavy versions.
- Fresh dill and celery seed enhance the dish with subtle herbal notes; these are optional but recommended.
- For best flavor, prepare the salad a few hours ahead to allow the dressing to infuse the ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American