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Potato Salad with Honey Dijon Greek Yogurt and Herbs

  • Author: Misfits Market


With a sweet tanginess and depth of flavor you won’t find in typical mayo-based potato salads, this herbaceous dish will become your next go-to side for summer barbecues and picnics.


  • 2 pounds fingerling potatoes (halved) or red potatoes (cubed)
  • 3 tablespoons salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey
  • 3 tablespoons whole grain Dijon mustard
  • 1 cup Greek yogurt
  • 1 cup celery, finely chopped
  • 1/2 cup chives, finely chopped
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • Handful of chopped parsley and dill for garnish


1. Place potatoes in a large saucepan and cover with cold water, so two inches of water.  Season the water with salt. Cover and bring to a boil, then reduce heat and simmer for 15-30 minutes or until fork tender, checking every 5 minutes after the 15-minute mark. Drain and let cool slightly.

2. Transfer the potatoes to a large mixing bowl. Add all remaining ingredients and toss until well coated. Season with salt and pepper to taste.

3. Serve warm, topping with chopped parsley and dill.