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

Revamp your summer meals with the irresistible Garlic Herb Potato Salad! This delightful twist on the classic dish combines baby potatoes with a creamy, tangy dressing made from Greek yogurt and mayonnaise, while fresh garlic and vibrant herbs elevate the flavors. Perfect for barbecues, picnics, or family dinners, this easy-to-make salad is both nutritious and delicious. Enjoy a refreshing side that’s sure to impress your guests and become a staple at your gatherings!
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 with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

    Drain and Cool: Once cooked, drain the potatoes and let them cool down for about 10-15 minutes. You can spread them on a baking sheet to speed up the cooling process.

      Make the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, minced garlic, Dijon mustard, parsley, dill, chives, salt, and pepper until well combined. Adjust seasoning to taste.

        Combine: In a large bowl, gently toss the cooled potatoes with the garlic herb dressing until well coated. If you are using cherry tomatoes, add them at this stage for a burst of color and flavor.

          Chill: Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld.

            Serve: Give the salad a gentle stir before serving. You can garnish with extra herbs or cherry tomatoes if desired.

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