Creamy Yukon Gold Potato Salad Recipe

A plate of creamy Yukon Gold potato salad garnished with chopped green onions and parsley, placed on a decorative white and blue plate with gold utensils nearby.

Creamy Yukon Gold Potato Salad Recipe

A creamy Yukon Gold potato salad made with tender baby potatoes, Greek yogurt, fresh herbs, and a tangy dressing. This easy, egg-free potato salad is a lighter summer side dish for cookouts, picnics, BBQs, and gatherings.

Prep Time20

Cook Time10

Total Time30

Servings: servings

Calories: 115kcal

Author: Stephanie Wilson

Ingredients

2 pounds baby Yukon gold potatoes halved
1 tablespoon kosher salt for cooking potatoes
1 tablespoon white vinegar
½ cup greek yogurt plain, full fat
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup celery chopped using the tender inner leaves
3 tablespoons green onions chopped, about 4 scallions
2 tablespoons parsley minced
2 tablespoons fresh dill minced

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Instructions

Halve the baby potatoes, or chop them if needed, to create bite-sized pieces.
Place potatoes in a large pan and add water to cover by 1 inch. Bring to a boil over medium-high heat, add 1 tablespoon of salt, then reduce the heat to medium and simmer for about 8 minutes, or until the potatoes are fork-tender but still hold their shape.
Drain potatoes and spread on a parchment-lined baking sheet. Drizzle potatoes with vinegar. Let the potatoes reach room temperature. Do not refrigerate yet—cold potatoes don't absorb flavor as well, but hot potatoes will break the yogurt.
In a medium-sized bowl, whisk together yogurt, mayonnaise, lemon juice, mustard, salt, pepper, and garlic powder. Add to the potatoes and gently stir to combine.
Add celery, chopped celery leaves, green onions, parsley, and dill to the potato mixture, stir to combine. Add more salt and pepper to taste.
Cover and refrigerate until chilled, about 1 hour before serving.

Notes

Potatoes: Baby Yukon Gold potatoes work especially well because they are naturally buttery, thin-skinned, and hold their shape after boiling. Try to choose potatoes that are similar in size so they cook evenly.
Dressing: Let the potatoes cool before adding the Greek yogurt dressing. If the potatoes are too warm, the dressing may loosen or separate.
Make Ahead: This potato salad can be made several hours ahead and refrigerated until ready to serve. For the freshest flavor, reserve a few herbs to sprinkle over the top just before serving.
Serving: As with any creamy potato salad, keep chilled until serving and refrigerate leftovers promptly.

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