Would you believe me if I told you that the Best Potato Salad is made without any mayo?! But don’t worry, it’s still full of incredible flavour, is creamy AF and is just as good, if not better, than the original recipe!
Say Hello to your new go to dish to bring to barbecues, picnics, potlucks or gatherings! This Potato Salad is creamy, crunchy, packed and loaded with fresh herbs and spices and makes a great Summer side dish or appetizer. It’s got all the classic ingredients (hard boiled eggs, celery, onions, potatoes) as you would expect a good potato salad to have but is made with Greek Yogurt instead of mayonnaise or sour cream. With a boost of protein, a bunch of fresh chopped herbs and spices, perfectly tender potatoes and a simple but flavourful homemade dressing, this really is the Best Potato Salad!
When you hear the words “the BEST Potato Salad” what comes to mind? Is it the tender and perfectly cooked potatoes? Or the creamy and tangy dressing that coats them? Is it the abundance of chopped fresh herbs and spices, the crunchy veggies or the hard boiled eggs that compliment each other all so very well? Or is it how the perfect balance of flavours and textures – the crunchy, tangy, sweet, tender, salty, creamy, zesty – are ever so present in every bite?! Either way, you’re in luck, because this one has it all! It’s the best Potato Salad and everyone is going to love it!
For me, Potato Salads just scream Summer. I mean, of course, you can enjoy ’em all year round because, I’m sure you don’t need me to tell you, they’re that good. But there’s just something about those perfectly tender, creamy and herby potatoes served cold that make this dish a must make for me every single Summer.
Something tells me that once you make this Potato Salad recipe, you’ll be making it every single Summer, too!
WHAT YOU’LL NEED TO MAKE THE VERY BEST POTATO SALAD (INGREDIENTS)
Fresh, simple and delicious ingredients make up this healthier Potato Salad I just know you’re going to love! Let’s talk about them in a little bit more detail down below:
- Potatoes: The type of potatoes to use for this Potato Salad really depends on YOU and your very own personal preference. Generally speaking, “Waxy” Potatoes such as red skinned, fingerling and new have a smooth texture and retain their shape when cooked making them a good choice. Also, since you don’t have to peel them, I love using red skinned potatoes as they add a nice pop of colour to the dish. However, you can use white or brown skin if you prefer. You can never go wrong with an all purpose potato like Yukon Gold or Yellow which both have creamy textures. You can either opt to use regular size ones and cut them into bite sized chunks yourself. Or, you can go for the baby potatoes which are already small and round. PRO TIP: If you prefer a creamier potato salad, choose a starchier potato (such as Russet) as they will soak up the creaminess of the dressing.
- Greek Yogurt: The base of our creamy dressing and stands in for the usual mayo or sour cream. Makes our Potato Salad lighter, healthier and gives it a boost of protein. However, if you prefer the traditional mayo or sour cream, feel free to use those instead.
- Celery: A classic ingredient in a good potato salad. Adds a crispness and crunch to the dish.
- Hard Boiled Eggs: Another classic potato salad ingredient and pairs perfectly with the rest of the ingredients. Makes this salad filling and homey IMHO but if you’re not big on eggs, feel free to skip them. PRO TIP: Try my Instant Pot Method for Hard Boiling Eggs (and work on the rest of the potato salad while they’re cooking!)
- Fresh Herbs: Adds flavour and freshness to the dish. You can use a combination of your favourite herbs or the ones you have on hand or just choose to use one kind. It’s totally up to you! Fresh parsley, basil, oregano, dill and thyme are some good options. I definitely recommend trying to use fresh if you can get your hands on them. But, if all you have are dried herbs, then use those instead. Use 1 tsp of dried herbs for every tbsp of fresh.
- Garlic: For extra flavour and a little kick. Fresh is best but if all you have is garlic powder, use that instead.
- Shallot: Adds flavour and crunch. You can use red onion instead if you prefer.
- Green Onion: For extra flavour, crunch and colour. I personally like the taste both green onions and shallots (or red onions) offer so I like using both. If you’re not really an onion person or only have one on hand, that would work just fine, too!
- Lemon: Adds acidity, tanginess and a bit of zing to the dressing.
- Dijon Mustard: Adds flavour, creaminess and colour to the dressing. Feel free to use regular yellow mustard, if you prefer.
- Olive Oil: Adds flavour to the dressing and helps to thin it out and reach a good consistency.
- Spices: Ties the potato salad together and adds flavour and umph to the dressing and salad. I use paprika, oregano, salt and pepper here but you can use whatever spice combination you prefer!
HOW TO MAKE POTATO SALAD (KEY TIPS)
- If you’re doing the cutting of the potatoes yourself, take care to cut them in relatively similar size pieces to ensure even cooking. You don’t want them too big (think bite size). Or, to save time and for convenience, just use Baby Potatoes which are already small and round.
- Make sure your potatoes are fork tender before draining them from the water. However, if they are too tender, they’ll fall apart so pay attention as they cook and be very careful when draining them.
- Cut the other ingredients (eggs, celery, onions, garlic) into small pieces/chunks. Not too small where you can’t see or taste them. And not too big where they over power the rest of the dish. You want the ingredients to be cut just right so that you can get a little bit of everything with every bite.
- Allow the potatoes to cool before mixing in the dressing and other ingredients. You don’t want the heat or steam of the cooked potatoes to wilt or ruin the flavour or textures of the rest of the salad ingredients. Besides, the dressing will turn watery if it comes in contact with the hot potatoes.
- Take care to ensure that all the ingredients for both the dressing and the salad are mixed very, very well! Like I said, you want to try and get it all in one bite for the ultimate experience so making sure that everything is well combined before serving is extremely important.
- Serve this Potato Salad cold for best results! HOWEVER, I ain’t gonna lie, I brought this Potato Salad camping with us one day. And when we had some leftover, it’s like I turned into a sudden genius. I decided to throw them in some foil and put them over the campfire. And dang, I guess when we’re talking about the very best Potato Salad, it can be served both hot AND cold! Who would have thunk it?!
FREQUENTLY ASKED QUESTIONS
You can really choose any potato you prefer! I like using red skinned since you don’t have to peel them. They add a nice pop of colour to the salad, they hold their shape while cooking and have a smooth texture. Yukon Gold are always a good option since they already have a creamy texture. For time and convenience, baby potatoes are a great choice since they’re already small and round and don’t need to be cut or peeled.
If stored in an airtight container, this potato salad will keep in the fridge for up to four days. The good news is that as the potato salad sits in the fridge, the potatoes absorb more of the dressing, spices and seasoning, making it more flavourful as time goes on.
Yes, you for sure can make this potato salad up to 24 hours in advance! I wouldn’t go beyond that if you’re serving it to a crowd or party as the veggies may lose some of their crunch as they sit. Alternatively, you can always make the dressing a few days in advance and then pour it over the potatoes and mix everything together a few hours or so before you want to serve it.
Ahhh, the options are endless my friend! This potato salad makes a killer side dish to Summer BBQs or anything grilled – grilled chicken, pork souvlaki skewers, burgers, cabbage steaks, you name it! Don’t have a grill? Try it alongside some Instant Pot Ribs or Air Fryer Chicken Breast.
For the Potato Salad
- 2 lbs Red Skinned Potatoes, cut into bite sized chunks
- 3 Hard Boiled Eggs* chopped
- 2 Celery Ribs, diced (about 1 cup)
- 1 Shallot, thinly sliced
- 1/2 cup Green Onion, chopped
- 1/4 cup Fresh Herbs, chopped (I used Parsley and Dill)
- Salt and Pepper, to taste
For the Creamy Homemade Dressing
- 1/2 cup Plain Greek Yogurt
- 1 tbsp Dijon Mustard
- 1 clove Garlic, minced
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Lemon, juiced
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Paprika
- 1/4 tsp Oregano
- Place the potatoes in a large pot and cover with cold water. You can add some salt here, if desired. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Careful not to overcook as they will fall apart if too tender.
- Drain then transfer to a large bowl to cool.
- In the body of a food processor or blender, add all the dressing ingredients and blend until well combined and smooth.
- Add the celery, shallot, green onions, hard boiled eggs and fresh herbs to the cooled potatoes.
- Pour the creamy dressing over top. Stir to combine. Add more salt and pepper, if desired. Serve cold.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 571mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 9g
Nutrition is only an estimate and calculated using Nutritionix.
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