Go Back
Potato salad has long been a staple at family gatherings and potlucks, tracing its roots back to various cultures around the world. Originating in Europe, the earliest versions of potato salad were quite simple, often featuring just potatoes and a vinegar dressing. Over time, as the dish made its way across the globe, different regions adopted their own variations, incorporating local ingredients and flavors. The American version, typically featuring mayonnaise, became popular in the mid-20th century and has since evolved into countless variations, with each household boasting its own unique recipe.

Garlic Herb Potato Salad

Discover a refreshing twist on a classic favorite with Garlic Herb Potato Salad. This easy-to-make side dish blends creamy baby potatoes with the vibrant flavors of garlic and fresh herbs, creating a deliciously satisfying pairing for summer barbecues, picnics, or cozy dinners. By incorporating Greek yogurt alongside mayonnaise, this recipe offers a healthier take without sacrificing taste. Elevate your meals with this delightful and colorful salad that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes (red or yellow), halved

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons apple cider vinegar

4 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)

2 tablespoons fresh chives, chopped

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: 1/2 cup cherry tomatoes, halved for garnish

Instructions
 

Boil the Potatoes: In a large pot, combine the halved baby potatoes and cover them with cold water. Season the water with a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender but not mushy.

    Drain and Cool: Carefully drain the cooked potatoes in a colander. Allow them to cool for about 10-15 minutes. For quicker cooling, you can spread the potatoes out on a baking sheet in a single layer.

      Make the Dressing: In a medium-sized mixing bowl, whisk together the mayonnaise, Greek yogurt, and apple cider vinegar until smooth. Add the minced garlic, Dijon mustard, chopped parsley, dill, chives, and season with salt and pepper. Mix until all ingredients are well-combined, and taste to adjust the seasoning if necessary.

        Combine: In a large mixing bowl, gently fold the cooled potatoes into the garlic-herb dressing. Make sure each potato is well coated. If using, carefully add the halved cherry tomatoes at this stage for a pop of color and sweetness.

          Chill: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This chilling time allows the flavors to meld beautifully.

            Serve: Before serving, give the salad a gentle stir to redistribute the dressing. Optionally, garnish with additional fresh herbs or extra cherry tomatoes for an elegant touch.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | Serves 6-8