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+ servings

Best Potato Salad

rate this recipe:
5 from 14 votes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves 4 to 6
The BEST potato salad recipe! A perfect summer side dish, this recipe can be made ahead of time and stored in the fridge for up to 3 days.

Ingredients

  • 2 pounds Yukon gold potatoes, cut into ½-inch pieces
  • 2 celery stalks, diced
  • ½ cup diced red onions
  • 2 tablespoons capers
  • 4 red radishes, halved and thinly sliced, reserve some for garnish
  • cup chopped chives, reserve some for garnish
  • 2 to 4 tablespoons fresh dill, optional
  • ¼ teaspoon celery seed, optional

Dressing

  • ¾ cup plain whole milk Greek yogurt, I like Stonyfield Grassfed
  • ¼ cup mayonnaise, I like Sir Kensignton's
  • 2 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon turmeric, optional, for color
  • Freshly ground black pepper

Instructions

  • Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
  • Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it’ll balance once it’s mixed with the potatoes.
  • Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.