Description
This Summer Potato Salad Recipe is creamy, fresh, and full of bright flavors. Tender baby potatoes combine with a tangy Greek yogurt and mayonnaise dressing, fresh herbs, crunchy vegetables, and boiled eggs. It’s the perfect make-ahead side dish for BBQs, picnics, and summer gatherings.
Ingredients
Scale
- 1.5 kg baby potatoes
- 1 teaspoon salt
- 1 cup mayonnaise
- ½ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ cup red onion, finely chopped
- 1 cup celery, sliced
- ½ cup parsley, chopped
- 2 tablespoons dill, chopped
- 4 boiled eggs, chopped
Instructions
- Boil salted water and cook potatoes until tender.
- Drain and cut into bite-sized pieces.
- Whisk mayonnaise, yogurt, mustard, lemon juice, olive oil, salt, and pepper.
- Toss warm potatoes with dressing.
- Add onion, celery, herbs, and eggs.
- Mix gently and chill for at least one hour before serving.
Notes
Use waxy potatoes for best texture. Dress potatoes while warm for better flavor absorption. Store in refrigerator up to 3 days. Stir in extra yogurt if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 95 mg