Creamy Red Potato Salad with Fresh Herbs

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Are you looking for the perfect picnic side dish that everyone will love? This Creamy Red Potato Salad with Fresh Herbs is the best. It’s an easy way to get a flavorful bite without a ton of effort and work. 

Be certain to check out my Slow Cooker Potatoes & Green Beans for another super simple and easy side dish recipe.

Creamy Red Potato Salad with Fresh Herbs

I’ve found that if I can make potato salad or pasta salad during the summer months, it’s a great side dish to take with me to outdoor gatherings or BBQs. 

What I love about this easy potato salad recipe is that it’s made with red potatoes and Greek yogurt. I find that I like potato salad to be creamy, with a bit of saltiness flavoring from the mustard. 

Some people prefer a sweeter potato salad, which is good as well but my heart always goes back to more of a traditional potato salad recipe. 

You’ll find that this recipe is super simple, super delicious, and super easy to make. 

Ingredients from Potato Salad with Mustard

All you need to get started are the following ingredients. You’re going to love this delicious recipe for potato salad. 

• 3 pounds small red potatoes, quartered
  
• 2 T water
• ¾ C mayonnaise
• ¾ C plain Greek yogurt 
• 1 medium shallot, finely chopped
• 3 T Dijon mustard
• ¼ C fresh dill, chopped
• ¼ C fresh parsley, chopped
• Sea salt and black pepper, to taste
  
  

How to Make Potato Salad:

1. Place potatoes in a large microwave-safe dish and add 2 tablespoons of water.
2. Cover and microwave for 2 – 4 minutes or until fork-tender. (Cooking time will vary by microwave and size of potatoes, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
3. Remove potatoes from the dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed.
4. In a small glass bowl, add mayonnaise, Greek yogurt, shallot, mustard, and fresh herbs. Stir to combine thoroughly
5. In a separate bowl, add potatoes.  Gradually add mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.
6. Serve immediately or cover and store in the refrigerator for up to 1-2 days.

TIP: Don’t add all of the mayonnaise mixtures at once so you have more control over how much is added to your potato salad.

Do I need to peel potatoes for potato salad?

You don’t! (although you can if you want!) I like the texture that the skin gives in the potato salad which is why I leave it on. Just make certain that you clean the potatoes really well before cooking and cutting them up. 

Tips for Making Potato Salad

This recipe is going to result in a very creamy potato salad.

Some people prefer a less creamy salad recipe and that’s totally fine. Just slowly add in the mayonnaise mixture to get it to the right texture that you’re looking for. 

As you can see, this simple potato salad recipe is fast and easy to make and literally makes the perfect summertime side dish. It’s a safe way to cook up a no-fail potato recipe that can really feed a crowd. 

Be certain to store in the fridge between uses so that you can save some for the leftovers for later! 

More Delicious Side Dishes and Salads

• Broccoli and Bacon Salad with the Works
• Easy Cucumber and Tomato Salad
• Baked Pineapple and Cheese Casserole

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Creamy Red Potato Salad with Fresh Herbs

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This is the perfect side dish for gatherings!

Ingredients

• 3 pounds small red potatoes, quartered
• 2 T water
• ¾ C mayonnaise
• ¾ C plain Greek yogurt 
• 1 medium shallot, finely chopped
• 3 T Dijon mustard
• ¼ C fresh dill, chopped
• ¼ C fresh parsley, chopped
• Sea salt and black pepper, to taste

Instructions

How to Make Potato Salad:

Place potatoes in a large microwave-safe dish and add 2 tablespoons of water.

Cover and microwave for 2 - 4 minutes or until fork-tender. (Cooking time will vary by microwave and size of potatoes, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).

Remove potatoes from the dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed.

In a small glass bowl, add mayonnaise, Greek yogurt, shallot, mustard, and fresh herbs. Stir to combine thoroughly

In a separate bowl, add potatoes.  Gradually add mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.

Serve immediately or cover and store in the refrigerator for up to 1-2 days.

TIP: Don’t add all of the mayonnaise mixtures at once so you have more control over how much is added to your potato salad.

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