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Herbed Potato Salad

  • Servings: 8
Herbed Potato Salad

Source: Everyday Food, June 2012


  • 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


  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. 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.

Cook's Note

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

Reviews (2)

  • 0804 13 Sep, 2013

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

  • tsarina61 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.

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