Easy Potato Salad
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 for when you need a delicious side dish in a hurry.
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, salt and 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 water to cover them. Add 1 teaspoon of salt, bring to a boil and simmer for 15 to 30 minutes. Cooking time will vary based on the size of your potatoes. You’ll want them to be tender when stabbed with a fork of steak knife.
Drain off excess water in 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, salt and black pepper in a mixing bowl. Whisk until the dressing is well combined.
Assemble the Dish
Next, add the finely diced celery, finely diced red onion, chopped fresh dill, chopped tarragon, and sliced potatoes. Toss until the potatoes are well coated in the dressing and everything is well combined. Top with a pinch of salt, cracked black pepper and extra fresh dill. Serve and enjoy.
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to four days. Enjoy chilled.
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Easy Potato Salad
Ingredients
- 1 lb. petite 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, diced very small
- ⅓ cup red onion, diced very small
- 2 tablespoons dill
- 1 tablespoon tarragon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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 water to cover them. Add 1 teaspoon of salt, bring to a boil and simmer for 15 to 30 minutes. Cooking time will vary based on the size of your potatoes. You’ll want them to be tender when stabbed with a fork of steak knife.
- Drain off excess water in 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, salt and black pepper in a mixing bowl. Whisk until the dressing is well combined.
Assemble the Dish
- Next, add the finely diced celery, finely diced red onion, chopped fresh dill, chopped tarragon, and sliced potatoes. Toss until the potatoes are well coated in the dressing and everything is well combined. Top with a pinch of salt, cracked black pepper and extra fresh dill. Serve and enjoy.
2 Comments on “Easy Potato Salad”
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!