This creamy potato salad isn’t your classic gloppy mayo-heavy potato salad. We’re using Greek yogurt, mustard, and pickle juice to create a creamy, flavor-packed dressing for the potatoes to soak up. Crunchy and tangy pickles, celery, and lots of herbs get tossed into the mix for lots of texture and fresh flavor. Top it with crumbled funky blue cheese and a dash of smoked paprika for the final touch!
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4 – 6
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1.5 lbs small waxy potatoes
- ½ cup plain whole milk Greek yogurt
- 2 tbsp olive oil
- 2 tbsp pickle juice
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- 2-3 dill pickles, cut into bite-sized pieces (about 1 heaping cup)
- 2-3 celery stalks, thinly sliced (1-1 ½ cups)
- 1 bunch scallions or chives, thinly sliced
- ½ cup blue cheese, crumbled*
- Smoked paprika (optional)
- *If you’re not into blue cheese, you can use gorgonzola or feta or leave it off.
Instructions
- In a medium-large pot, add the potatoes and fill with enough water to cover by 1-2 inches. Add 2 tablespoons of salt (this will help season the potatoes, you’ll be throwing most of it away with the water).
- Bring to a boil, then reduce the heat to medium-low and simmer rapidly for 10-15 minutes, or until easily pierced with a knife (this will vary greatly depending on the size of your potato). Drain the potatoes and transfer to a cutting board to cool off for a bit.
- Meanwhile, in a large bowl, add the yogurt, olive oil, pickle juice, vinegar, mustard, salt, and pepper and whisk until totally smooth. Once the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces and add them to the bowl. Toss in the dressing to coat and let the potatoes soak up all of that flavor for 5-10 minutes.
- Add the pickles, celery, and herbs and toss to combine. Serve warm or at room temp topped with the blue cheese, more black pepper, and a sprinkling of smoked paprika (if using).
Items you can prep ahead (optional)
- Make the dressing
- Cook the potatoes (make sure you toss them in the dressing while warm. If you cook these ahead and make the salad the next day, warm them up a bit).
- Chop 2-3 dill pickles (about 1 heaping cup)
- Thinly slice 2-3 celery stalks (1-1 ½ cups)
- Thinly slice 1 bunch scallions or chives
- Crumble ½ cup blue cheese
- Salad can be made ahead. See the leftovers section for tips!
Substitutions:
- To make dairy-free/vegan, use an alternative vegan yogurt.
- If you’re not into pickles (!!), sub the 2 tablespoons pickle juice with 1 tablespoon apple cider vinegar. Once you toss the salad together, taste and see if it needs more vinegar (it probably will). You can sub the pickles with pepperoncini or any other crunchy acidic thing. You could also just use de-seeded cucumbers or more celery.
- Sub celery with any other thinly sliced crunchy veg – fennel would be yummy! Or try with radish, carrot, cabbage, etc…
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- This salad is best at room temp, but you can also eat it cold. Potato salads always need a splash of vinegar (or pickle juice) and sprinkling of salt to be revived the next day. Always taste and add more salt or acid if you think it needs something. Top with cheese, herbs, and smoked pap!
- This salad is a great starchy side to any grilled meats or veggies.
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