This creamy rainbow potato salad features multi-color baby potatoes, crunchy celery, tangy pickles, mustard and fresh dill. The dressing is lightened by combining Greek yogurt with mayonnaise, and mashing half the potatoes creates a naturally creamy texture without adding extra fat. It’s a bright, summery side dish that’s perfect for picnics, backyard barbecues, potlucks and weeknight dinners.
Rainbow Potato Salad
Swapping half of the mayonnaise for Greek yogurt reduces the richness while keeping a creamy mouthfeel. Mashing about half of the cooked potatoes helps bind the dressing to the salad, coating the diced potatoes without needing more mayonnaise. This version balances creaminess, tang and herbaceous freshness so it pairs beautifully with grilled proteins, sandwiches and casual gatherings.
Potato Salad Variations
- Use red potatoes if you can’t find multi-color baby potatoes.
- Replace the chopped pickles and pickle juice with capers and a splash of their brine for a saltier, tangy twist.
- Swap yellow mustard for Dijon mustard for a subtler, sharper mustard flavor.
- Add diced red bell pepper or roasted red pepper for extra color and sweetness.
- Fold in a few hard-boiled egg yolks or chopped egg whites if you prefer a more classic potato salad texture and flavor.
What to Serve with This Potato Salad
- Grilled turkey burgers or beef burgers
- Baked or grilled chicken drumsticks with a glaze
- Spicy skewers or grilled vegetables
- Cold sandwiches or picnic platters
Ingredients
- 1 ½ pounds multi-color baby potatoes
- Kosher salt, for cooking and seasoning
- 1/3 cup 2% Greek yogurt
- 1/3 cup olive oil mayonnaise (or light mayonnaise)
- 1 teaspoon yellow mustard
- 1 ½ teaspoons fresh dill, plus extra for garnish
- Freshly ground black pepper, to taste
- 1 dill pickle spear, finely chopped
- 1 medium celery stalk, finely chopped
- 2 small green onions, chopped (reserve 1 tablespoon for garnish)
- 1 tablespoon pickle juice
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of kosher salt and bring to a boil. Cook for 10–15 minutes, or until the potatoes are fork-tender. Drain and allow them to cool until they can be handled.
- While the potatoes cool, whisk together the Greek yogurt, mayonnaise, mustard, 1 teaspoon of fresh dill, a pinch of salt and freshly ground black pepper in a small bowl. Set the dressing aside.
- When the potatoes are cool enough to handle, set aside half of them whole. For the other half, gently pinch and peel the skins away, or peel as desired. Place the peeled potatoes in a medium bowl and mash them with a potato masher until coarse and slightly creamy.
- Dice the reserved potatoes into roughly 1-inch cubes and add them to the bowl with the mashed potatoes.
- Add the chopped pickle, celery, 1/4 teaspoon salt (or to taste), black pepper, and all but 1 tablespoon of the green onion. Pour in the yogurt-mayo dressing and the tablespoon of pickle juice. Toss gently until the potatoes are evenly coated and the mixture is combined.
- Garnish with the remaining fresh dill and the reserved tablespoon of chopped green onion. Serve at room temperature or chilled.
Notes & Tips
- Mashing half the potatoes gives the salad body and helps the dressing cling to the pieces; adjust the mash level to your preferred texture.
- For a tangier salad, add an extra teaspoon of pickle juice or a splash of lemon juice.
- To make the salad ahead, prepare it up to a day in advance and refrigerate. Bring to serving temperature or serve straight from the fridge.
- Leftovers keep well when stored in an airtight container in the refrigerator for several days; stir before serving to redistribute the dressing.
- Adjust the herbs and seasonings to taste—fresh dill is recommended, but parsley or chives are good alternatives.
Yield and Nutrition
Yield: 5 servings. Serving size: 3/4 cup. Approximate nutrition per serving: 178 calories, 4 g protein, 24 g carbohydrates, 7 g fat, 3 g fiber, about 373 mg sodium. These values are estimates and will vary based on the exact brands and ingredients you use.
Final Thoughts
This rainbow potato salad is an easy, adaptable recipe that brings color and fresh flavor to summer gatherings. It strikes a nice balance between creamy and bright thanks to the yogurt-mayonnaise dressing, diced pickles and fresh dill. Customize it with your favorite add-ins or herbs to make it your own, and enjoy it as a satisfying side for barbecues, picnics and potluck meals.