A deliciously light and zingy Baby Potato Salad with Yogurt Dressing!
This Baby Potato Salad with Yogurt Dressing is sure to become a summer staple. Quick and easy to whip up, this dish is the perfect accompaniment to any meal. The dressing is simply delicious and takes about 2 minutes to make. I’ve used baby watercress and dill as a supporting act, which works beautifully. You could, however, use arugula and any fresh herb that takes your fancy.
What’s the secret to a GREAT Baby Potato Salad with Yogurt Dressing.
There are a few:
- REALLY fresh ingredients. Baby potatoes dug from the earth and sold at a farmer’s market are going to taste very different from the supermarket variety. I like to keep the skins on as that’s where all the nutrients are!
- A good “peppery” leafy green. Watercress has a nice “kick” to it, as does arugula, this compliments the cool creaminess of the dressing and mellowness of the potatoes.
- The garlic gives the dressing a punch, use fresh garlic and taste as you go to get just the right amount of punch!
- Use a nice thick plant yogurt, such as this Kite Hill almond variety for optimal “creaminess”
- Cook the potatoes in a pan with COLD or ROOM TEMPERATURE water, the opposite of cooking spaghetti in boiling water. This way the potatoes will cook more evenly.
Where did the inspiration for this dish come from?
Diana Henry’s beautiful book Simple!
It’s not a vegan book by any means, but it’s filled with the most amazing flavor combinations. I really think she’s the Queen of Flavor!
Can I make Baby Potato Salad with Yogurt Dressing in advance?
Yes! with a few suggestions;
- Cook the potatoes, cool, and place in an airtight container in the fridge up to 24 hours in advance
- Prepare the yogurt dressing up to 2 days in advance. Stir well and taste before you use, add more lemon juice if necessary to “wake it up.”
When can I use Potato Salad?
It’s perfect for:
- a potluck
- take to work for lunch
- a weeknight supper
- a festive side dish
Changes, additions, and substitutions!
- add chickpeas or a bean to pack in some protein
- Use fennel fronds or chives instead of dill
- swap out the radishes for halved cherry tomatoes
- Add more lemon zest and juice to the finished product
Baby Potato Salad with Dill Yogurt Dressing
A perfect summer side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (side) 1x
- Category: salad
- Method: stove top
- Cuisine: Summer
- Diet: Vegan
1 lb new potatoes, scrubbed (skins on or off)
3–4 small radishes
1 cup watercress or other “peppery” leafy greens
1 cup yogurt (I used Kite Hill thick almond yogurt)
1/4– 1/2 clove of garlic – depending on how garlicky you like your dressing and the size of the garlic clove
Zest and juice of 1/2 – 1 lemon – taste to determine how much lemon to add
1/4 – 1/2 teaspoon Dijon mustard
1/4 – 12/ teaspoon Date Syrup
PInch of black pepper
PInch of sea salt (optional, if using salt)
- Place the prepared potatoes in a pan with enough cold water to cover them. Bring to the boil, turn down to a simmer and cook until just tender, 10 – 15 minutes, depending on the size of the potatoes. Drain well and set aside to cool, at least until room temperature.
- Slice the radishes, paper thin, and set aside.
- While the potatoes are cooking, prepare the dressing. In a bowl, combine all the ingredients. TASTE, Adjust the seasoning until you are satisfied.
- Place the cooked and room temperature potatoes in a bowl. Add the sliced radishes and watercress. Spoon over the dressing and add the fresh dill.
- You can add extra, black pepper, sea salt (if using) and/or lemon juice and zest to your liking. Toss and serve.
Keywords: Baby Potato Salad Yogurt Dressing
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