No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Herbed Potato Salad

  • servings: 8




  • 2 1/2 pounds small Yukon Gold potatoes
  • Salt and pepper
  • 1/3 cup chopped fresh parsley
  • 6 scallions, thinly sliced
  • 1/4 cup mayonnaise
  • 2/3 cup low-fat plain yogurt
  • 2 tablespoons lemon juice

Cook's Note

To store, cover and refrigerate, up to 8 hours.


  1. Step 1

    In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.

  2. Step 2

    Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.

Everyday Food, June 2012



Reviews (2)

  • 13 Sep, 2013

    Used tarragon, chives, flat leaf parsley. Delicious and so refreshing with the lemon juice.

  • 27 Jul, 2012

    Yum! Made it two days in a row (once with muti colored heirloom potatoes) and was loved by all. Several "non potato salad" eaters told me it was the best they had ever had. I add a little dijon, use 1/2 olive oil 1/2 mayo and added some finely chopped celery (maybe 1/4 cup?). It is really excellent.