Creamy Herbed Potato Salad

Serves 4 to 6

For a more healthful take on creamy potato salad, this recipe swaps Greek yogurt for fatty sour cream and mayonnaise and adds plenty of fresh vegetables and herbs.

Gluten-Free Creamy Herbed Potato Salad Recipe


  • Potato Salad
  • 3 pounds baby red potatoes
  • 2 teaspoons salt
  • ½ cup chopped shallots
  • 3 large radishes, thinly sliced
  • Creamy Herbed Dressing
  • 10.6 ounces plain non-fat Greek yogurt, or about 1¼ cups
  • 3 teaspoons Dijon mustard
  • 2 teaspoons whole-grain mustard
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped dill
  • 1 clove garlic, finely chopped
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper


Wash the potatoes and cut them in half and then in half again. Place potatoes in a large pot with the salt and cover with cold water. Bring to a boil, reduce to a simmer, and simmer until potatoes are fork-tender, 15-20 minutes. Drain and set aside.


While potatoes are cooking make the dressing. In a medium bowl, add all dressing ingredients and stir until combined.


Place potatoes into a large bowl and add the shallots, radishes and dressing. Mix until all the ingredients are combined. Salt to taste. Can be served warm or cold.

Nutrition Analysis: 200 cal, .5 g fat, 5 mg chol, 540 mg sodium, 41 g carbs, 4 g fiber, 6 g sugar, 10 g protein.

Recipe and photos by Isadora Lassance. Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at