Herby Potato Salad
A fresh take on a classic! Made with baby Yukon potatoes and a tangy herb-packed coconut yogurt dressing, this potato salad is creamy, zesty, and totally dairy-free. Light, flavorful, and perfect for warm-weather meals!
Servings
2-4 servings
Cooking Time
20 min
Herby Potato Salad
By: Naysha Rivera
A fresh take on a classic! Made with baby Yukon potatoes and a tangy herb-packed coconut yogurt dressing, this potato salad is creamy, zesty, and totally dairy-free. Light, flavorful, and perfect for warm-weather meals!
Ingredients
For the Salad:
- 1.5–2 lbs baby Yukon gold potatoes
- Salt (for boiling water)
For the Herby Yogurt Sauce:
- 1 cup unsweetened coconut yogurt
- 2 tbsp olive oil
- Juice of 1 lemon (or to taste)
- 2 tbsp chopped fresh dill (highly recommended)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped chives
- 2 tbsp chopped cilantro
- 2 tbsp chopped green onion
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp lemon pepper
- Salt & black pepper to taste
- Red chili flakes (optional, for a little kick or garnish)
Notes:
Herbs Are Customizable: Feel free to play around with the herb combo based on what you have! Dill adds that classic tangy bite, so I highly recommend keeping it in, but the others can be swapped or skipped depending on your taste.
Make It Your Own: This is a great base recipe! You can fold in other ingredients like chopped celery, red onion, capers, cucumber, or even pickles for extra crunch and brightness.
Why Baby Yukon Potatoes?: I love using baby Yukons because they’re small, tender, and naturally creamy in texture. But you can absolutely use other varieties—red potatoes, fingerlings, or even chopped russets work too. Just be mindful of cook time!
Step by Step Instructions
Boil the Potatoes:
Wash the baby Yukon potatoes and place them in a pot. Cut into halves or quarters depending on size. Cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until fork-tender. Drain and let cool slightly.
Make the Herby Yogurt Sauce:
In a bowl, mix together the coconut yogurt, olive oil, lemon juice, chopped herbs, and all seasonings. Stir well and taste—adjust salt, lemon, or spices as needed.
Toss It All Together:
Add the cooled, chopped potatoes to a large bowl. Pour the herby yogurt sauce over the potatoes and gently toss to coat. Chill for at least 30 minutes before serving to let the flavors meld.
Serve:
Top with extra herbs or red chili flakes for garnish. Serve cold or room temperature.
