Photo of New potatoes with soft green herbs by WW

New potatoes with soft green herbs

Total Time
47 min
20 min
12 min
This easy-to-make potato salad side dish looks super impressive and features the best of springtime produce: fresh herbs, scallions, and celery. You'll certainly be well rewarded from your trip to the farmers' market when you make this recipe. Also, you can use any small potato you'd like, from baby Yukon Golds to red potatoes. A touch of yogurt lends a creamy consistency, while fresh lemon juice and lemon zest brightens everything up. Let the potatoes cool while you're getting the rest of your dinner ready, then top with the herb mixture right before serving.



2 medium, roughly chopped

Plain fat free yogurt

½ cup(s)

Fresh lemon juice

2½ Tbsp

Lemon zest

1 Tbsp

Extra virgin olive oil

2 Tbsp

Kosher salt

½ tsp, (or to taste)

Black pepper

tsp, freshly ground (or to taste)

Uncooked new potatoes

1½ pound(s), small size, scrubbed

Kosher salt

¼ tsp, (or to taste)

Black pepper

tsp, freshly ground (or to taste)

Fresh mint leaves

2 cup(s), and/or small dill or tarragon sprigs, lovage or celery leaves (torn if large), and long cuts of chives


3 rib(s), medium, thinly sliced on a diagonal

Celery seed

2 tsp


  1. Put scallions in bowl of a food processor or in a blender; add yogurt, lemon juice and lemon zest; pulse to combine. With the motor still running, drizzle in oil; process until smooth. Season to taste with salt and pepper; set aside.
  2. Put potatoes in a large saucepan and add salted water to cover by 2 inches; bring to a gentle boil over high heat. When potatoes are just tender enough to be pierced through easily with the tip of a sharp knife, 10-12 minutes depending on size, drain in a colander.
  3. When potatoes are cool enough to handle, cut them in half; transfer to a serving bowl. Add 1/2 cup dressing and toss gently, taking care not to break potatoes; season to taste with salt and pepper. Let potatoes cool completely.
  4. When ready to serve, add 1 1/2 cup herbs, celery, celery seed and remaining dressing to potatoes; toss to combine. Sprinkle salad with remaining 1/2 cup herbs; serve.
  5. Serving size: 1 rounded cup


This recipe, originally created by Chef Ilene Rosen, has been modified by WW with permission.