Easy Potato Salad Recipe
This Easy Potato Salad recipe is perfect for any occasion. The dressing is light and zippy which tastes amazing with the fresh herbs, tender potatoes, and fresh vegetables. This entire recipe comes together very quickly, making it perfect when you need a delicious side dish in a hurry.
If you’re looking for more side dish options, try my Red Cabbage Apple Slaw, Summer Fruit Salad, or my Greek Pasta Salad.
Ingredients Needed for Easy Potato Salad
Potatoes – You’ll need one pound of Yukon gold potatoes for this recipe. I used the petite gold but regular size will work too.
Herbs – You’ll need freshly chopped dill and tarragon for this recipe.
Dressing – You’ll need 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, kosher salt and cracked black pepper for the dressing.
Vegetables- This recipe calls for finely diced celery and red onion.
How to Make Easy Potato Salad
Make the Potatoes
Place the potatoes in a pot with enough cold water to cover them by 1-inch. Add 1 teaspoon of kosher salt, bring to a boil and cook for 15 to 30 minutes. Cooking time will vary based on the size of your potatoes. They should be fork tender.
Drain off excess water using a colander. Place a clean kitchen towel over the colander and allow the potatoes to rest for 10 minutes. When cool enough to touch, slice the potatoes into ½ inch thick slices. Option to remove the skin or leave it on. If you want to remove it, do it before you slice the potatoes.
Make the Dressing
Meanwhile, combine the 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, kosher salt and cracked black pepper in a large mixing bowl. Whisk until the dressing is well combined.
Assemble the Dish
Finally, add finely diced celery, finely diced red onion, chopped fresh dill, chopped tarragon, and sliced potatoes to the bowl with the dressing. Toss until the potatoes are well coated in the dressing and everything is combined. Taste and season accordingly. Top with cracked black pepper and extra fresh dill. Serve and enjoy.
How to Store
Store leftover potato salad in an airtight container in the refrigerator for up to four days. Enjoy chilled.
Looking for more recipes?
Easy Potato Salad
Ingredients
- 1 lb. Yukon gold potatoes
- ¼ cup 0% Greek yogurt
- 2 tablespoons light sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon white wine vinegar
- ½ cup celery, finely diced
- ⅓ cup red onion, finely diced
- 2 tablespoons dill, chopped small
- 1 tablespoon tarragon, chopped small
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Equipment
- 2 mixing bowls
- 1 pot
- 1 colander
Instructions
How to Make Easy Potato Salad
Make the Potatoes
- Place the potatoes in a pot with enough cold water to cover them by 1-inch. Add 1 teaspoon of kosher salt, bring to a boil and cook for 15 to 30 minutes. Cooking time will vary based on the size of your potatoes. They should be fork tender.
- Drain off excess water using a colander. Place a clean kitchen towel over the colander and allow the potatoes to rest for 10 minutes. When cool enough to touch, slice the potatoes into ½ inch thick slices. Option to remove the skin or leave it on. If you want to remove it, do it before you slice the potatoes.
Make the Dressing
- Meanwhile, combine the 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, kosher salt and cracked black pepper in a large mixing bowl. Whisk until the dressing is well combined.
Assemble the Dish
- Finally, add finely diced celery, finely diced red onion, chopped fresh dill, chopped tarragon, and sliced potatoes to the bowl with the dressing. Toss until the potatoes are well coated in the dressing and everything is combined. Taste and season accordingly. Top with cracked black pepper and extra fresh dill. Serve and enjoy.
2 Comments on “Easy Potato Salad Recipe”
This reminds me of a dish my grandma made. I am so excited to find it!
This is a great recipe that will probably be my new potato salad go to!