Simple and easy creamy potato salad filled with soft chunks of potatoes and fresh herbs.
This Creamy Herby Potato Salad is bright and fresh from the addition of fresh herbs, lemon juice, and tangy greek yogurt.
The ideal summer dinner party side dish, in my opinion, has to be a creamy potato salad.
This Creamy Herby Potato Salad has the perfect balance of creamy and rich and bright and fresh. It contains lots of fresh herbs (dill, chives, parsley), lemon juice, tangy greek yogurt, vegan mayo, and red onion.
Not to mention, this recipe is extremely simple and easy to make and can be whipped up in less than 30 minutes!
How to make Creamy Herby Potato Salad:
- Add finely chopped red onions to a medium-sized bowl. Cover with cold water and let sit for 10 minutes. Drain and pat dry. Soaking helps reduce the potency of the red onions.
- While red onions are soaking, cook the potatoes. Bring a large pot of water to a boil with 1 tbsp kosher salt. Add the potatoes and cook for 12-15 minutes until a fork inserted comes out with minimal resistance.
- Drain and transfer the potatoes to a large cutting board. Let cool for 5 minutes until safe to touch. Cut potatoes into quarters (some in half, if smaller). Add cut potatoes to a large mixing bowl.
- Gently toss potatoes with mayo, yogurt, fresh herbs, lemon juice, 2 tsp kosher salt (more or less to taste), and black pepper.
Why you’ll love this Creamy Herby Potato Salad:
- Easy and simple to make
- Ready in less than 30 minutes
- Perfectly creamy
- Rich, bright, and fresh in flavor
- Oh so delicious!
If you’re looking for more summer salad recipes, you’ll also love this Vegan Pesto Pasta Salad, this Roasted Zucchini & Corn Salad, and this Roasted Lemon & Feta Pasta Salad.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
- ½ red onion, finely chopped
- 3 lb baby yukon gold potatoes, skin intact
- ½ cup vegan mayo
- ¼ cup vegan or regular greek yogurt
- 1 pkg (½ oz) fresh dill, finely chopped
- 1 pkg (½ oz) fresh chives, finely chopped
- ½ bunch fresh parsley, finely chopped
- Juice from 1 ½ medium lemons
- 1 tbsp + 2 tsp kosher salt, divided
- Freshly cracked black pepper, to taste
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Add finely chopped red onions to a medium-sized bowl. Cover with cold water and let sit for 10 minutes. Drain and pat dry. Soaking helps reduce the potency of the red onions.
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While red onions are soaking, cook the potatoes. Bring a large pot of water to a boil with 1 tbsp kosher salt. Add the potatoes and cook for 12-15 minutes until a fork inserted comes out with minimal resistance.
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Drain and transfer the potatoes to a large cutting board. Let cool for 5 minutes until safe to touch. Cut potatoes into quarters (some in half, if smaller). Add cut potatoes to a large mixing bowl.
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Gently toss potatoes with mayo, yogurt, fresh herbs, lemon juice, 2 tsp kosher salt (more or less to taste), and black pepper.
THIS IS AMAZING! I don’t even like potato salad but this doesn’t even compare to traditional potato salad. I’ve made this 3 times in the last month. The absolute best!
Author
Hi Holi, omg I am so happy to hear this!! Thank you for sharing <3