Potato Salad Recipe Greek Yogurt: Tangy Creaminess With Fresh Dill

Ingredients

• 2 lb Yukon Gold Potatoes
• 1.5 cups Plain Greek Yogurt
• 0.5 cup Fresh Dill
• 3 whole Celery Stalks
• 0.5 whole Red Onion
• 4 whole Hard-Boiled Eggs
• 2 tbsp Dijon Mustard
• 2 tbsp Apple Cider Vinegar
• 1.5 tsp Kosher Salt
• 1 tsp Freshly Ground Black Pepper
• 0.25 cup Sweet Pickle Relish
• 0.25 cup Fresh Parsley

Instructions

1. 1

   Cook and Cool the Yukon Gold Potatoes: Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the 1.5 tsp Kosher Salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are tender when pierced with a fork but still hold their shape. Drain immediately and let them cool to room temperature. I spread them on a baking sheet to speed up the cooling process—this prevents them from turning mushy when mixed with the dressing.

2. 2

   Prepare the Vegetables and Hard-Boiled Eggs: While the potatoes cook, finely dice the 3 whole Celery Stalks and 0.5 whole Red Onion. The finer the dice, the more evenly the flavors will distribute throughout the salad. Chop the 4 whole Hard-Boiled Eggs into ¼-inch pieces for a nice texture contrast. Place the chopped celery, red onion, and hard-boiled eggs in a large bowl. This gives the flavors a chance to mingle while you prepare the rest. Real talk: the eggs add richness, but their texture is best when they’re chopped just before mixing.

3. 3

   Whisk Together the Greek Yogurt Dressing: In a medium bowl, whisk together the 1.5 cups Plain Greek Yogurt, 2 tbsp Dijon Mustard, 2 tbsp Apple Cider Vinegar, remaining ½ tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. The vinegar adds essential brightness that cuts through the creaminess of the yogurt. Fold in the 0.5 cup Fresh Dill and 0.25 cup Sweet Pickle Relish, if using. The dill brings a fresh, herby note that pairs perfectly with the tangy dressing. I always let the dressing sit for 5 minutes before mixing it with the potatoes to allow the flavors to develop.

4. 4

   Combine and Chill for Optimal Flavor: Add the cooled potatoes to the bowl with the celery, red onion, and eggs. Pour the dressing over and fold everything together gently with a spatula. You want to coat every piece without breaking up the potatoes too much. The salad should look creamy but not soggy. Cover the bowl and refrigerate for at least 1 hour (I prefer 2 hours for maximum flavor development). This chilling time allows the potatoes to absorb the dressing and the flavors to meld together beautifully. Just before serving, garnish with the 0.25 cup Fresh Parsley for a pop of color and freshness. The parsley adds a final bright note that ties everything together.