Ingredients
Method
Boil and cool the potatoes
- Bring a pot of water to a boil and add cubed red potatoes; boil for 15–20 minutes until easily pierced with a fork (tender throughout, not falling apart).
- Drain the potatoes thoroughly and spread them out to cool until just warm or room temperature (steam should be gone, and the cubes should look intact).
Make the light dressing
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and glossy (no mustard streaks).
Assemble and chill
- Add the cooled potatoes, fresh dill, green onions, and celery to the bowl and toss gently so the mix is evenly distributed (herbs should be speckled throughout).
- Pour the dressing over the potato mixture and toss well until every cube is lightly coated (dressing should cling, not pool).
- Refrigerate for 2 hours before serving to let the flavors meld (cover tightly; the salad should taste fully seasoned and slightly thicker cold).
Notes
Pro tip: cool the boiled potatoes fully before dressing so the mixture stays creamy instead of watery. Store covered in the refrigerator for 3–4 days; freeze is not recommended due to texture changes. For a lighter option, use all Greek yogurt (omit the mayonnaise) for a more tangy, reduced-fat potato salad.