A deliciously light and zingy Baby Potato Salad with Yogurt Dressing!
A fresh, vibrant twist on a classic summer favorite, this Baby Potato Salad with Yogurt Dressing is everything a great potato salad should be: creamy, bright, herby, and full of garden-fresh flavor.
There is something wonderfully helpful about simple ingredients coming together at exactly the right moment.
Tender little potatoes, peppery greens, crisp radishes, fragrant dill, and a creamy lemon yogurt dressing create a dish that feels both rustic and elegant. It’s the kind of recipe that belongs on a sunny summer table, tucked into a picnic basket, or served alongside a garden feast with friends.
The secret? Let the ingredients shine.
Beautiful food doesn’t need to be complicated. Often, it’s just about choosing wonderful ingredients and giving them a little love.
What Makes This the Best Baby Potato Salad?
Start with beautiful potatoes
If you can find baby potatoes at your local farmers’ market, grab them! Freshly dug potatoes have a sweetness and texture that supermarket varieties simply can’t match.
I love leaving the skins on; not only does it save time, but the skins contain valuable nutrients and add a lovely rustic texture to the salad.
Add something with a little bite
Potatoes are naturally mellow and comforting, so they love a little contrast.
Here, peppery baby watercress adds a beautiful spark. Arugula works wonderfully too, bringing that same fresh, slightly spicy flavor that balances the creamy dressing.
Fresh herbs are where the plant magic happens!
Dill is one of those herbs that instantly says summer. Its delicate, feathery leaves bring a bright, almost citrusy flavor that pairs beautifully with potatoes and lemon.
Don’t have dill? Try fresh chives, parsley, basil, or even fennel fronds.
This is a recipe that welcomes creativity.
The yogurt dressing is the star
The dressing takes just minutes to make but completely transforms this salad.
Creamy yogurt, fresh garlic, lemon zest, lemon juice, and a touch of Dijon mustard create a dressing that is tangy, silky, and full of flavor.
For a vegan potato salad, choose a thick, unsweetened plant-based yogurt. A creamy almond, coconut, or soy yogurt works beautifully.
The key is choosing one that is thick and rich, like a Greek yogurt; we’re looking for luxurious creaminess!
The Inspiration Behind This Recipe
This recipe was inspired by the beautiful cooking of Diana Henry and her wonderful cookbook Simple.
While her cooking isn’t plant-based, her approach to flavor is something I deeply admire. She has an incredible gift for combining ingredients in ways that feel effortless yet completely delicious.
I often think of flavor as a little bit of kitchen magic, the right herb, a squeeze of lemon, a little contrast, and suddenly, simple ingredients become something memorable.
Can You Make Potato Salad Ahead of Time?
Absolutely!
This is actually a wonderful make-ahead summer recipe.
Prepare the potatoes:
Cook the potatoes, allow them to cool completely, and store them in an airtight container in the refrigerator for up to 24 hours.
Prepare the dressing:
The yogurt dressing can be made up to 2 days ahead. Give it a good stir before serving and add a little extra lemon juice if it needs brightening.
A little citrus at the end is like sunshine for a recipe!
How to Cook Baby Potatoes Perfectly
A small but important kitchen tip:
Start your potatoes in cold or room temperature water, rather than adding them to boiling water.
This allows the potatoes to cook gently and evenly from the inside out, resulting in perfectly tender potatoes every time.
Bring the water to a boil, reduce to a simmer, and cook until just fork-tender. Overcooked potatoes will become mushy, so keep an eye on them.
Ways to Enjoy This Summer Potato Salad
This creamy potato salad is perfect for:
- Summer picnics and potlucks
- Backyard barbecues
- A light lunch with a green salad
- A simple weeknight dinner
- A beautiful holiday side dish
- Farmers’ market-inspired meals
It’s also delicious packed into a lunch container the next day.
Simple Swaps and Additions
Make this recipe your own:
Add protein:
Stir in chickpeas, white beans, or lentils for a more substantial meal.
Change the herbs:
Try basil, parsley, chives, or fennel fronds instead of dill.
Add more vegetables:
Cherry tomatoes, cucumber, celery, or thinly sliced spring onions would all be delicious.
More lemon, please!
A little extra lemon zest scattered over the finished salad adds a beautiful, fresh finish.
Baby Potato Salad with Dill Yogurt Dressing
A perfect summer side dish.
Total Time: 25 minutes
Yield: 4 servings (side)
Ingredients
- 1 lb baby potatoes, scrubbed (skins on)
- 3–4 small radishes, thinly sliced
- 1 cup baby watercress or arugula
- Fresh dill, to taste
For the Creamy Dill Yogurt Dressing
- 1 cup thick plain Greek yogurt, dairy or non-dairy
- ¼–½ small garlic clove, finely grated (adjust to taste)
- Zest and juice of ½–1 lemon
- ¼–½ teaspoon Dijon mustard
- ¼ teaspoon date syrup or maple syrup
- Freshly ground black pepper
- Pinch of sea salt, optional
Instructions
- Place the baby potatoes in a saucepan and cover with cold water.
- Bring to a boil, then reduce the heat and simmer for 10–15 minutes until the potatoes are tender when pierced with a knife.
- Drain well and allow the potatoes to cool until they reach room temperature.
- While the potatoes cook, prepare the dressing. Combine the yogurt, garlic, lemon zest, lemon juice, Dijon mustard, date syrup, and black pepper. Taste and adjust the seasoning until perfectly balanced.
- Slice the cooled potatoes if desired and place them in a large bowl.
- Add the radishes, watercress, and fresh dill.
- Spoon over the yogurt dressing and gently toss everything together.
- Finish with extra lemon zest, fresh herbs, and black pepper if desired.
Serve and enjoy the magic of simple summer cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: stove top
- Cuisine: Summer
- Diet: Vegan
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