Herbed Potato Salad

Classic American potato salad gets a lighter treatment here. Swapping half the mayonnaise for plain yogurt gives the dressing a tang that stands up to the herbs, and Dijon mustard sharpens it without needing a ton of mayo to carry flavor.

The real technique trick happens right after draining the potatoes. Tossing warm spuds with sherry vinegar lets them absorb acid while they’re still steamy, which seasons them from the inside out. Skip that step and you’ll have bland potatoes no matter how punchy the dressing is.

Red-skinned potatoes hold their shape better than russets, so the salad stays chunky instead of turning into mashed-potato-salad. Chopped celery adds crunch, scallions bring mild onion bite, and fresh parsley plus optional dill layer in that classic deli-counter herb flavor.

Pro Tips

• Start potatoes in cold, salted water so they cook evenly from the outside in. Boiling first leaves the centers underdone.
• Dress the potatoes with vinegar while still warm. That’s the single biggest flavor upgrade in any potato salad.
• Cool potatoes fully before adding the yogurt-mayo dressing, or it thins out and slides off.
• Make ahead: flavors deepen after a few hours in the fridge. Even better the next day.

Variations

• Add chopped hard-boiled eggs and a pinch of smoked paprika for a classic deli vibe.
• Fold in chopped cornichons or capers for extra tang and crunch.
• Swap dill for tarragon or chives for a different herb profile.