Recipe: Potato Salad with Yogurt, Arugula, and Dill

updated Jan 29, 2020
summer
Potato Salad with Yogurt, Arugula, and Dill

A fresh and simple potato salad recipe for spring.

Serves4

Prep10 minutes

Cook15 minutes to 20 minutes

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(Image credit: Joe Lingeman)

Oh potato salad! We just can’t get enough of it this time of year. It’s just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. This is one of those recipes; it’s a go-to spring favorite.

Use the smallest, freshest, most tender potatoes you can find for this recipe. You can use fingerlings, or small red potatoes too. The smaller they are, the faster they cook! Also, the key to a good potato salad is pouring the dressing over the potatoes while they are still hot so they soak it up as they cool. And make sure to let it rest in the refrigerator for at least an hour before dinner so they have time to absorb it.

(Image credit: Joe Lingeman)

Potato Salad with Yogurt, Arugula, and Dill

A fresh and simple potato salad recipe for spring.

Prep time 10 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 pounds

    new potatoes, cleaned

  • Salt

  • Freshly ground black pepper

  • 1/2 cup

    whole milk plain yogurt

  • 1/4 cup

    mayonnaise

  • 2

    large shallots, peeled and thinly sliced

  • 1

    large bunch arugula leaves, coarsely chopped

  • 1

    small bunch fresh dill, finely chopped

Instructions

  1. Fill a 4-quart or larger pot halfway with water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook until the potatoes can be easily pierced with a fork, 15 to 20 minutes. Drain the potatoes and return them to the pot.

  2. Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.

  3. Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

(Images: Faith Durand)