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Hands down the best potato salad recipe out there! Light yet so creamy made with plenty of fresh herbs like dill and parsley perfect for family picnics, summer cookouts and gatherings!

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salads
Servings: 4 -6
Author: the communal feast


  • 1 lbs multicolored baby potatoes
  • 2/3 cup mayo
  • 1/3 cup Greek yogurt
  • 3 large eggs boiled slightly under
  • 1 ½ tbsp whole grain Dijon mustard
  • ¼ cup fresh chopped parsley
  • 1/3 cup fresh chopped dill
  • 1 tbsp dill pickle relish
  • 1 tbsp fresh chopped chives
  • ¼ cup chopped red onion
  • 1/3 cup cooked pancetta roughly chopped
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • Handful of watercress or micro greens for garnish


  • 1. Cut the baby potatoes in half and place in a large pot filled with water and bring
    to a boil over high heat. Reduce and simmer for 10-15 minutes or until the potatoes
    are fork tender. Drain and place in a bowl
  • 2. In a bowl combine the dressing. Mix together the mayo, yogurt, Dijon, dill pickle
    relish, chopped dill, chopped parsley and salt + pepper.
  • 3. To a large bowl, add the potatoes, chopped boiled eggs, red onion, pancetta and
    dressing. Stir gently to combine. Add chives and extra herbs is necessary and adjust seasoning
  • 4, Serve immediately or chill before serving.
  • Garnish with fresh watercress or microgreens