Ingredients
Method
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt and bring to a boil. Cook for 12–15 minutes, or until fork tender but not falling apart.
- Drain the potatoes and spread them onto a baking sheet. Let cool for about 20 minutes so excess steam escapes.
- While the potatoes cool, cook the bacon until crispy. Transfer to a paper towel-lined plate and chop once cooled.
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, dill, parsley, garlic powder, onion powder, salt, and pepper until smooth.
- Optional Make-Ahead Tip: If preparing the potato salad the day before, reserve about ¼ cup of the dressing in a separate container and refrigerate. Stir it into the salad just before serving to keep it extra creamy.
- Add the cooled potatoes, bacon (reserve a little for garnish), celery, green onions, chives, and chopped eggs to the bowl with the dressing.
- Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Before serving, gently stir the salad. If you reserved dressing, mix it in now. Garnish with the remaining bacon, extra chives, fresh dill, and cracked black pepper.
Nutrition
Notes
- Yukon Gold potatoes have a buttery flavor and hold their shape perfectly.
- Cooling the potatoes before mixing helps prevent watery potato salad.
- Making this recipe a day ahead actually improves the flavor.
- Reserve a little dressing if making ahead to keep the salad creamy after chilling overnight.
- Garnish with fresh herbs and bacon just before serving for the best presentation.
