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 fresh twist on a classic favorite with Garlic Herb Potato Salad! This delightful side dish combines creamy baby potatoes with the vibrant flavors of garlic and fresh herbs, making it perfect for summer barbecues, picnics, or casual dinners. With a healthier dressing that blends mayonnaise and Greek yogurt, this recipe not only satisfies your taste buds but also provides nutritional benefits. Easy to prepare and customizable, it's a guaranteed crowd-pleaser!
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: Place the halved baby potatoes in a large pot and cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a generous pinch of salt for flavor. Bring the water to a vigorous boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

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

      Make the Dressing: In a medium-sized mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, minced garlic, and Dijon mustard until smooth. Stir in the chopped parsley, dill, chives, and season the dressing with salt and pepper to taste. Adjust the flavor as needed.

        Combine: In a large mixing bowl, gently fold the cooled potatoes into the garlic herb dressing, ensuring each piece is well coated. If you choose to use cherry tomatoes, fold them in at this stage for added color and a burst of freshness.

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

            Serve: Before serving, give the potato salad a gentle stir to refresh the dressing. For a beautiful presentation, garnish with extra herbs or a few halved cherry tomatoes, if desired.

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