This Garden Herb Potato Salad is a fresh twist on a classic summer favorite. Packed with vibrant herbs and creamy Greek yogurt, it’s light, tangy, and perfect for any picnic or barbecue gathering.
Red potatoes are the star here, offering a sturdy yet tender bite that holds up well to mixing. Greek yogurt adds a tangy creaminess, while mayonnaise balances it with richness. A splash of apple cider vinegar provides a subtle acidity that brightens up the dish. Dijon mustard adds a bit of sharpness and depth. Fresh herbs like dill, parsley, and chives infuse the salad with a garden-fresh taste. Celery and red onion add crunch and a hint of sweetness. Finally, a bit of salt and black pepper ties everything together.
This salad pairs beautifully with grilled meats like chicken or steak. For a vegetarian option, serve it alongside grilled portobello mushrooms or a hearty quinoa salad. It’s also a great side dish for a casual outdoor brunch.
Start by bringing a large pot of salted water to a boil. Toss in the red potatoes and let them cook for about 20 minutes. You'll know they're done when a fork slides through easily but they still hold their shape. While the potatoes are bubbling away, grab a mixing bowl and stir together the Greek yogurt, mayonnaise, apple cider vinegar, and Dijon mustard until it's all smooth and well combined.
Now, it's time to add the herbs to the dressing. Chop up the dill, parsley, and chives, then stir them into the mixture. This is where the salad starts to get its fresh, herby character. Once the potatoes are done, drain them and let them cool a bit. You don't want them too hot when you cut them — just cool enough to handle easily. Slice them into bite-sized pieces and toss them into a large bowl.
Chop up the celery and red onion next. These add a great crunch and a bit of tangy sweetness that complements the creamy dressing. Throw them into the bowl with the potatoes. Pour the herb dressing over everything, and gently toss until all the pieces are well coated. Taste it, then season with salt and black pepper to your liking. Finally, pop the salad into the fridge for at least an hour. This chill time lets the flavors really meld together, making every bite delicious.
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