Farmer’s Market Potato Salad
Freshly made potato salad is the recipe hot summer days are made for. Bright scents of fresh dill fill the air while crisp crunches of pepper and carrot from the local farmer’s market make your taste buds do a happy dance. Perfect for potlucks, picnics, or any day it’s just a bit too hot to be standing over an oven.
The Best Potato Salad
Potato salad is much like pasta salad and coleslaw in that you can have multiple variations, each as delicious as the next. We even have a few different varieties here on It’s Yummi. While this Farmer’s Market Potato Salad is our standard go-to recipe for fresh, crisp flavors; we also have our Southern Style Potato Salad that is reminiscent of deviled-eggs.
How to make potato salad
No matter the style of potato salad, you’ll want to start with boiling your potatoes. The boiling and the cooling of the potatoes are the longest parts of nearly any potato salad recipe. After boiling the potatoes to just fork tender, strain the liquid and set into another bowl reserving 3/4 cup of potatoes to the side. Add some white vinegar to the large bowl of potatoes and toss. A bit of white vinegar added to potatoes during the cooking process or after will help them to hold their shape as they cool instead of becoming a soggy mess.
While the large bowl of potatoes is cooling in the refrigerator, mash the still warm 3/4 cup of potatoes in the small bowl. Add the Greek yogurt, sour cream, mayonnaise, mustard, and your vegetables to the mix. The slightly mashed potatoes will act as a binding and thickening agent the holds your potato salad together deliciously.
Cover the vegetable mixture and refrigerate for at least 15 minutes. Once both bowls contents are cooled, combine them. You can combine and then refrigerate until ready to serve, or combine them just before serving. Either way, your finished potato salad should last about 3 days covered and refrigerated.
Fast Facts about Potato Salad
How long is potato salad good for?
Covered in the refrigerator, it can last up to 5 days. Read below for freezer recommendations.
Can you freeze potato salad?
Yes and no. You’re not going to want to because of the dairy-based products such as sour cream and mayonnaise. If you were to freeze it, the dressing would start to separate as you defrosted it and the taste would be funky. The one caveat to this is if you’re freezing a warm potato salad or one that is strictly non-dairy.
How long will potato salad last in the freezer?
If stored correctly, it will last up to 3 months. Store in an air tight Ziploc bag or container with as much air removed as possible, without squishing the potatoes.
What to serve with Potato Salad
Other Potato recipes you’ll love
Farmer’s Market Potato Salad
Equipment
- pot
- strainer
- mixing bowls
- fork
- potato masher
- rubber spatula
- plastic wrap
- knife
- cutting board
Ingredients
- 3 pounds red potatoes diced into 3/4-inch pieces.
- 2 teaspoons salt
- 2 Tablespoons white vinegar
- ¼ cup Greek yogurt (I used full fat. (Light or low fat variety may be used)
- 2 Tablespoons light sour cream
- ¼ cup light mayonnaise (Regular or fat-free variety may be used)
- 1 small green bell pepper diced small
- 1 medium red onion diced small
- 1 medium carrot diced small
- 2 Tablespoons pickle relish sweet or dill
- 1 Tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh dill or 1/2 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Add potatoes and enough water to cover them by 1 inch to a large saucepan. Bring to a boil over high heat. Add 2 teaspoons salt, reduce heat to medium and simmer until potatoes are fork tender, about 10 minutes.
- Use a heat resistant scoop (I used a glass measuring cup) and carefully scoop out 1/4 cup (2 ounces) of cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potatoes to a medium bowl and set them aside. Refrigerate remaining potatoes until cooled, about 20 minutes.
- Meanwhile, use a potato masher to mash 3/4 cup hot potatoes with 3 tablespoons reserved cooking water until smooth, adding additional reserved cooking water as needed. Stir yogurt, sour cream, mayo, green pepper, onion, and carrot, relish, mustard, dill, 1/2 teaspoon salt, and pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.
- Add cooled potato dressing to cooled potatoes, stirring until evenly coated. Taste for seasoning and add additional salt and pepper as needed.
- Cover bowl with plastic wrap or airtight lid and chill until ready to serve. If well wrapped, this salad will stay fresh in the refrigerator for up to 3 days.
Nutrition
Carrots in potato salad? Sounds wonderful! Must try!
That little bit of crunch adds SO much awesomeness to the potato salad, Tara! I hope you try it and love it.
Now we just need Mother Nature to stop messing with us so we can take this salad on a picnic!
Tell me about it, Deb! I hope you’re not buried in the white stuff.
Love how colorful this salad is. Looks delicious!
Thanks, Barb!
I’m so ready for weekend BBQs and lots of potato salad!! Can’t wait to give this version a try.
I am SO there with you, Kat. Bring on the summer picnics, farmer’s market and LOTS of potato salad!
Looks so good. Love the idea of using sour cream, yogurt, and mayo.