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Herbed Potato Salad

This simple potato salad is a great way to take advantage of the many varieties of fresh herbs that become available in the spring and summer.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 2 lb small red potatoes

  • 2 lb Yukon gold potatoes

  • 2 garlic cloves (chopped)

  • 1/2 c coarsely chopped fresh herbs

  • 1 t Worcestershire Sauce

  • 1/2 t dry mustard

  • 1/2 t sugar

  • 1/2 t cayenne

  • 2 T lemon juice

  • 1 1/2 c Stonyfield Organic Low Fat Plain Yogurt

Calories: 440, Calories from Fat: 10, Total Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 5mg, Sodium: 110mg, Total Carbohydrate: 92g, Dietary Fiber: 7g, Sugars: 9g, Protein: 15g, Vitamin A: 8%, Vitamin C: 140%, Calcium: 20%, Iron: 20%


Step 1

Simmer potatoes in a pot of salted water until tender, approximately 25 minutes.

Step 2

Drain potatoes and cool to room temperature.

Step 3

Halve or quarter potatoes and reserve.

Step 4

While potatoes are simmering, combine yogurt, garlic, lemon juice, Worcestershire sauce, dry mustard, sugar and cayenne and mix until smooth.

Step 5

Toss warm potatoes with dressing and fresh herbs, season with salt and pepper, and chill for at least two hours before serving.