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Fresh Patriotic Potato Salad with Creamy Herb Dressing

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A fresh, creamy, and colorful potato salad featuring red and blue potatoes with a tangy herb dressing made from Greek yogurt and mayonnaise. Perfect for summer gatherings and patriotic occasions.

Ingredients

Scale
  • 1 pound red potatoes (450g), washed and cut into bite-sized chunks
  • 1 pound blue potatoes (450g), cleaned and cut into bite-sized chunks
  • 1/2 cup Greek yogurt (120g)
  • 1/4 cup mayonnaise (60g)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons chives, thinly sliced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: 1/2 cup finely diced celery or 1/4 cup chopped red onion

Instructions

  1. Rinse the red and blue potatoes under cold water. Cut them into roughly 1-inch (2.5 cm) cubes. No need to peel.
  2. Place potatoes in a large pot and cover with cold water about 1 inch above the potatoes. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until tender but not mushy.
  3. Drain potatoes in a colander and rinse briefly with cold water to stop cooking. Spread them out on a baking sheet to cool faster and avoid clumping.
  4. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth. Stir in chopped parsley, dill, and chives. Taste and adjust seasoning.
  5. Transfer cooled potatoes to a large bowl. Pour the creamy herb dressing over the potatoes and gently fold to coat evenly without breaking them up. Add celery or red onion if using.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors blend. Before serving, gently stir and taste again for seasoning.

Notes

Do not overcook potatoes to avoid mushy texture. Cool potatoes quickly to prevent watery dressing. Use a slotted spoon or gentle folding to avoid breaking potatoes. For dairy-free version, substitute Greek yogurt with coconut yogurt and use vegan mayo. Salad tastes better after chilling for at least 1 hour or overnight. Optional add-ins include celery, red onion, cherry tomatoes, or radishes for extra crunch and color.

Nutrition

Keywords: potato salad, patriotic potato salad, creamy herb dressing, summer salad, Fourth of July, red potatoes, blue potatoes, Greek yogurt, easy potato salad

Find it online: https://sparklechew.com/fresh-patriotic-potato-salad-recipe-easy-creamy-herb-dressing-idea/