Herbed Potato Salad with Greek Dressing

herbed potato salad in bowl on wooden table
GOOD COOKIN / Lunch, Quick Meals

Herbed Potato Salad with Greek Dressing

TIME 60 min
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1 pound multi-colored baby potatoes

1 tablespoon plus ½ teaspoon salt, divided

½ cup Greek yogurt

2 tablespoons Woodstock® Organic Jalapeño Relish

2 tablespoons minced fresh dill, plus 1 teaspoon for garnish

2 tablespoons minced chives, plus 1 teaspoon for garnish

1 tablespoon Woodstock® Organic Stone Ground Mustard

1 tablespoon lemon juice

1 garlic clove

½ teaspoon black pepper

1 green onion, chopped


1. Place potatoes in a large pot and add water to cover and 1 tablespoon salt. Bring to a boil and cook until potatoes can be pierced with a knife with a little resistance, about 10 minutes. Drain and spread on a baking sheet. Refrigerate until completely cool.

2. In a large bowl, combine yogurt, relish, dill, chives, mustard, lemon juice, garlic, pepper, and remaining ½ teaspoon salt.

3. Halve or quarter potatoes depending on their size, then gently toss in yogurt dressing.

4. Garnish with dill, chives, and green onion.