Summer Potato Salad

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2Made this recipe

Serves: 4-6

Prep Time: 15-20 minutes

Cook Time: 30 minutes

About Summer Potato Salad

Welcome to a celebration of summer flavors with our delectable Summer Potato Salad recipe.  A medley of tender, boiled potatoes, crunchy vegetables, and fragrant herbs this vibrant dish captures the essence of the season in every mouthwatering bite. Whether you’re hosting a backyard barbecue, planning a picnic in the park, or simply craving a refreshing side dish, this recipe is a true embodiment of summer on a plate.




1 (16-ounce) container whole fat Greek yogurt

2 tablespoons whole grain mustard

Zest from 1 small lemon

2 tablespoons finely minced chives, divided

1 tablespoon finely chopped Italian parsley

1 tablespoon finely chopped dill

Kosher salt

Freshly ground black pepper

2 pounds mini (pee wee) yellow potatoes


01In a large bowl, mix the yogurt, mustard, lemon zest, 1 tablespoon of the chives, parsley, dill and 1 teaspoon of salt until well combined.
02Adjust the seasoning with salt and pepper, to taste, and refrigerate until ready to use, allowing the flavors to meld.
03Rinse the potatoes well. Cut the larger potatoes in half and leave the smaller ones intact, then place them into a large saucepan.
04Add enough cold water to cover the potatoes by one inch, and season generously with salt.
05Place over high heat, bring to a boil, and cook until fork tender, for 10 to 15 minutes.
06Drain, rinse with cold water and let come to room temperature, about 30 minutes.
07Add the potatoes to the yogurt dressing and gently stir to combine.
08Transfer to a serving bowl and garnish with the remaining chives; serve immediately or refrigerator for up to 2 days, stir before serving.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.