Super Deluxe Garden Potato Salad
Elevate your picnic or potluck game with this Super Deluxe Garden Potato Salad, a vibrant medley of fresh vegetables, creamy dressing, and tender Yukon Gold potatoes! Packed with colorful garden-fresh ingredients like crunchy carrots, crisp celery, zesty radishes, and cool English cucumber, this recipe delivers the perfect balance of flavor and texture. A luxurious dressing made with tangy Greek yogurt, rich mayonnaise, and a hint of Dijon mustard ties everything together with a subtle yet irresistible creaminess. Fresh herbs like dill and parsley add a fragrant burst of brightness, while paprika and garlic powder give it a flavorful kick. Perfectly chilled and bursting with fresh, wholesome flavors, this easy-to-make potato salad is an essential side dish for any gathering. It's the ultimate upgrade to classic potato salad recipes and will leave your guests craving more!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 5 small, thinly sliced Radishes
- 1 medium, diced English cucumber
- 4 chopped Green onions
- 2 tablespoons, chopped Fresh dill
- 2 tablespoons, chopped Fresh parsley
- 0.5 cup Mayonnaise
- 0.5 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Wash the Yukon Gold potatoes and peel them if desired. Cut them into 1-inch chunks and place them in a large pot of cold, salted water.
Bring the pot of water to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until you can easily pierce them with a fork.
While the potatoes are cooking, prepare the vegetables. Dice the carrots, celery, and cucumber, thinly slice the radishes, and chop the green onions, dill, and parsley. Set everything aside.
When the potatoes are done cooking, drain them and allow them to cool slightly. Transfer to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, black pepper, and paprika to make the dressing.
Add the carrots, celery, radishes, cucumber, green onions, and herbs to the bowl of potatoes.
Pour the dressing over the potato and vegetable mixture. Gently toss everything together until well coated. Be careful not to break apart the potatoes too much.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
Cover the potato salad and refrigerate for at least 1-2 hours to allow the flavors to meld together.
Before serving, give the salad a final stir and garnish with an extra sprinkle of fresh herbs or paprika for presentation.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
