Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad made with Greek yogurt instead of mayonnaise, featuring fresh dill, parsley, and bright vinegar notes. This summery side dish is tangy, herbaceous, and pairs well with grilled meats or as part of a picnic spread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds baby or new potatoes
- 6 stalks of celery, (finely diced, plus celery heart leaves for garnish)
- 2 shallots, (minced)
- 1/2 cup fresh Italian parsley, (chopped)
- 1/2 cup fresh dill, (chopped, plus dill sprigs for garnish)
- 6 green onions (scallions), (thinly sliced)
- Black pepper, (to preference)
- Sea salt, (to preference)
- 1 cup full-fat Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons whole grain mustard
- 4 cloves garlic, (grated)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, (zested and juiced)
- 2 teaspoons fine sea salt
- 1 1/2 teaspoons black pepper
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 966mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1116mg
- Calcium
- 124mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 966MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.