The Perfect Summertime Potato Salad Recipe

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2 votes | 489 views


  • 2 pounds small Yukon gold potatoes (You can also try it with baby red potatoes and leave the skins on for added fiber)
  • 2 large eggs (Try using just the egg whites for the recipe)
  • Kosher salt for cooking and final seasoning
  • 1/2 bunch sliced scallions, white and green parts (reserving some for garnish)
  • 2 tablespoons drained capers (reserving several for garnish)
  • 1 cup mayonnaise (Use low fat or fat free mayo)
  • ½ cup Open Nature Greek Yogurt (Use 0% Greek Yogurt)
  • ½ cup Open Nature Sour Cream (Definitely go with fat free sour cream)
  • 1/4 cup Dijon mustard
  • 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
  • 1/2 small red onion, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 bunch dill, chopped
  • 1/2 lemon, juiced
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling (Use no more than 2-4 tsp for the whole dish)


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  • Stacey Maupin Torres
    This is ridiculously wonderful! I love the addition of the capers so much with the dill - and Greek Yogurt is my new best friend!

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