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Herb Potato Salad

Creamy Lemon Herb Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 lbs (900g) waxy potatoes (Yukon Gold or red), scrubbed and cut into 1-inch chunks
  • 2 tsp salt, plus more to taste
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 lemon, zest and juice (about 2–3 tbsp juice)
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh chives, plus extra for garnish
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp granulated sugar (optional)

Method
 

  1. Put potatoes in a pot, cover with cold water, and stir in the salt. Bring to a boil, then simmer until fork-tender, 10–12 minutes. Drain and let steam-dry 5 minutes.
  2. Whisk yogurt, mayo, Dijon, lemon zest, lemon juice, and pepper. Taste and add sugar if needed.
  3. Stir dill, parsley, and chives into the dressing. Fold in the warm potatoes, then let sit at room temperature 15 minutes. Cover and refrigerate at least 1 hour.
  4. Before serving, let the salad sit out 10 minutes, toss, and adjust salt or lemon. Transfer to a bowl and garnish with extra chives.

Notes

This salad gets better with time. If you make it a day ahead, the potatoes soak up the dressing and the herbs hold their color. Let it come to cool room temperature before serving for the best texture.