Herbed Yogurt Potato Salad

1. 1
   prep · ~5 min

   Prep the potatoes.

   1.Scrub the potatoes clean under running water.

   2.Halve any larger baby potatoes so all pieces are roughly uniform in size.
2. 2
   boil · ~15 min

   Boil the potatoes until fork-tender.

   1.Place potatoes in a large pot and cover with cold water by 2 inches.

   2.Add 0.5 tsp salt to the water and bring to a rolling boil over high heat.

   3.Reduce heat to medium and simmer until potatoes are just fork-tender (12–15 minutes).

   TIPStart potatoes in cold water — this ensures even cooking from edge to center.
3. 3
   prep · ~5 min

   Drain and cool the potatoes slightly.

   1.Drain potatoes in a colander and let them sit for 5 minutes to steam-dry.

   2.Transfer to a large mixing bowl while still warm.

   TIPToss potatoes into the dressing while warm — they absorb flavors better than cold ones.
4. 4
   mix · ~3 min

   Make the herbed yogurt dressing.

   1.In a medium bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, pinch of salt, and black pepper.

   2.Fold in chopped dill, chives, minced red onion, and diced celery until well combined.
5. 5
   mix · ~2 min

   Toss the warm potatoes with the dressing.

   1.Pour the herbed yogurt dressing over the warm potatoes.

   2.Gently fold everything together with a spatula until potatoes are evenly coated, being careful not to break them up.

   3.Taste and adjust salt or lemon juice if needed.
6. 6
   rest · ~15 min

   Rest before serving for best flavor.

   Let the salad sit at room temperature for 15 minutes so the flavors meld, or refrigerate for up to 2 hours if serving later.

   TIPThis salad can be made a few hours ahead — the flavors deepen as it sits. Bring to room temp before serving.
7. 7
   garnish · ~1 min

   Finish with a final flourish and serve.

   Give the salad a gentle stir, transfer to a serving bowl, and sprinkle a little extra chopped dill on top. Serve at room temperature or lightly chilled.

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