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A bowl of creamy red potato salad with chopped herbs and a spoon, featuring red-skinned potatoes in a patterned bowl.

Red Potato Salad

Creamy, herby, and packed with texture, this red potato salad is proof that a few small tweaks can make a classic recipe even better!
Prep: 15 minutes
Cook: 10 minutes
Total: 1 hour 25 minutes
Servings: 8 servings
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Ingredients
  

  • 2 pounds small red potatoes scrubbed and cut into 1 ½-inch chunks
  • ⅔ cup plain Greek yogurt I used nonfat
  • 2 tablespoons mayonnaise
  • 2 tablespoons grainy mustard
  • 1 ½ tablespoons white vinegar
  • 2 garlic cloves minced, about 2 teaspoons
  • 1 ¼ teaspoon kosher salt plus additional for cooking the potatoes and for serving
  • ¼ teaspoon ground black pepper
  • 3 stalks celery diced (about 1 cup)
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh chives or green onions
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Add 2 tablespoons kosher salt. Bring the water to a boil over medium-high heat. Reduce the heat to a simmer. Let cook until the potatoes are fork tender, 8 to 10 minutes. Do not overcook, or your potato salad may be mushy. Drain and let cool while you whisk together the dressing.
    Diced red potatoes in a pot of water, ready to be boiled, on a light gray countertop.
  • In a medium bowl, whisk together the yogurt, mayonnaise, mustard, vinegar, garlic, salt, and pepper.
    A white bowl of creamy potato salad dressing with mustard seeds sits on a light textured surface in natural light.
  • Transfer the potatoes to a large bowl and pour the yogurt mixture over the top. Add the celery, dill, chives, and parsley. Toss gently to combine.
    A bowl with chopped potatoes, celery, fresh herbs, and creamy dressing on a light surface.
  • Cover and refrigerate for at least 1 hour to allow the flavors to marry. Season with another big pinch of salt (the flavor of the salt gets absorbed as it sits), toss, then taste and season with additional salt and/or pepper as desired.
    A bowl of creamy red potato salad with herbs and chopped vegetables, with a spoon inside the bowl.

Notes

  • TO MAKE AHEAD: This red potato salad actually improves after a few hours in the refrigerator. You can prepare it up to 1 day in advance.
  • TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 119kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 456mgPotassium: 574mgFiber: 2gSugar: 2gVitamin A: 273IUVitamin C: 13mgCalcium: 41mgIron: 1mg
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