Description

This creamy herbed potato salad is a delightful twist on the classic recipe, featuring a fresh and flavorful herb sauce made without mayo. Sweet, savory, and herbaceous, it combines tender baby potatoes with a zesty, creamy dressing made from fresh parsley, dill, garlic, and Greek yogurt or sour cream. Perfect as a side dish for any meal, this gluten-free salad is easy to prepare and can be served immediately or chilled for enhanced flavors.

Ingredients

Herb Sauce (makes ½ cup)

1 cup fresh parsley, torn
2 teaspoons dried dill or 2 tablespoons freshly chopped dill
2 small garlic cloves (about 1 teaspoon minced)
2–3 tablespoons sour cream, plain Greek yogurt, or non-dairy yogurt
1 teaspoon lemon juice
(Optional) 1 teaspoon honey or ½ teaspoon sugar
⅓ cup olive oil
½ teaspoon kosher salt or to taste
Ground black pepper, to taste

Potato Salad

1 lb red or yellow baby potatoes, cubed (optionally peeled)
1 teaspoon kosher salt for boiling
Additional sea salt and pepper, to taste
2 sliced green onions (green portion only) and/or 2-3 chives, sliced

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Instructions

Prepare the Potatoes: Wash the potatoes thoroughly and slice them in half or into quarters depending on their size. Place them in a pot, cover with water, add 1 teaspoon of kosher salt, and bring to a boil. Reduce heat and simmer for 8-10 minutes until the potatoes are just tender when pierced with a fork. Drain and let them stand for about 10 minutes until cool enough to handle, ensuring they are dry before dressing.
Make the Herb Sauce: While potatoes cool, combine parsley, dill, garlic, sour cream or yogurt, lemon juice, and honey (if using) in a food processor or blender. Pulse a few times until ingredients are finely chopped and beginning to combine. With the machine running on low, slowly drizzle in olive oil until the sauce becomes smooth and emulsified. Taste and adjust seasoning with salt, pepper, or extra lemon juice as desired.
Combine Potatoes with Sauce: Transfer cooled potatoes to a large mixing bowl. Add about ⅓ cup of the herb sauce and mix gently to combine. For a creamier texture, add the full amount of sauce. Allow the potatoes and sauce to marinate together at room temperature for 5-10 minutes to enhance flavor absorption.
Add Fresh Aromatics: Stir in the sliced green onions and/or chives. Taste the salad and adjust salt and pepper to your preference.
Serve or Store: Serve the potato salad immediately or cover and refrigerate for an hour or overnight for flavors to meld fully. Garnish with extra chopped green onions or herbs before serving. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

If you don’t have a food processor or blender, finely chop parsley, dill, and garlic by hand, then whisk in sour cream or yogurt, lemon juice, and honey. Slowly whisk in olive oil until smooth.
For a vegan option, use non-dairy yogurt in the herb sauce.
Peeling the potatoes is optional based on your texture preference.
Ensure potatoes are dry before adding the dressing to prevent the salad from becoming watery.
Adjust herbs and seasonings according to taste preferences for more or less tang.
Use fresh herbs for best flavor but dried dill can be substituted.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American