Herby Baby Potato Salad

4 from 1 vote

The creamiest potato salad you've ever had.

Our Herby Baby Potato Salad will be the most popular side dish on the buffet table!

Looking for the perfect side dish for your next cookout? You can’t go wrong with this herby baby potato salad! Not a big fan of potato salad? Neither was I, until I tried this amazing recipe. Seriously, you have to give it a shot! And if you already like potato salad? Well, then, this is sure to become your new favorite take on it. The Greek yogurt and low-fat mayo provide a satisfying creamy texture. Plus, ingredients like fresh chives, basil, parsley, celery, yellow onion, and even maple syrup, give it a wonderful savory flavor with the slighest hint of sweetness. You can even omit the mayo if that’s what turns you off about potato salad — it will still be absolutely delish.

What’s With All The Herbs?

Serve this yummy summer side with burgers or barbecue!

We used so many herbs because, well, herbs are awesome! As a passionate food lover, I love adding herbs to almost everything. Whenever I’m making a dish and it seems like it’s missing something, the answer always seems to be herbs. Plus, they add a beautiful deep, vibrant green to any dish.

Herbs have been used in cooking, drinks, and medicines since ancient times. They are used to make teas and tinctures because they offer so much health value. They didn’t know it back then, but these days we have science to prove how many health benefits they provide.

Herbs like parsley have a significant amount of essential nutrients, such as Vitamin A, C, and K. Chives are rich in Vitamin C, potassium, riboflavin, iron, thiamin, and beta carotene to increase blood count and maintain healthy blood pressure. Basil is also a good source of magnesium, calcium, omega-3 fatty acids, and an excellent source of Vitamin A, C, K, and manganese.

Why Baby Red Potatoes?

Our potato salad is full of creamy texture and delightful flavor.

Potatoes often get a bad rap because they get lumped together with pasta, bread, and rice — maybe it’s because they’re another white, filler food. However, based on science alone, red potatoes are much healthier than those other foods and they should be part of a healthy, balanced diet.

Red potatoes are full of Vitamin C (45% of your daily value), potassium (more than a banana), are naturally low-fat, and are 110 calories per serving. Red potatoes also contain Vitamin B6 to lower your stress levels and help with cellular renewal and a healthy nervous system. Plus, they’re an important food for a gluten-free diet. People often associate gluten with carbs, but potatoes are white vegetables, which is not the same as flour. 

What to Eat With Herby Potato Salad

You're sure to become a potato salad fan onve you try this delicious recipe!

How can you think about potato salad without also thinking about cookouts in the backyard and good times with friends and family? If I’m making potato salad, I’m also lighting up the grill. For a healthy and delicious burger, I like to go with a spinach and feta turkey burger with tzatziki sauce. And if I’m in the mood for a meatless burger or I have friends over that don’t eat meat, my go-to is a buffalo ranch chickpea burger. This herby baby potato salad also pair fantastic with BBQ dishes like our Easy Baby Back RibsSlow Cooker BBQ Pulled Pork, or even our Carolina-Style BBQ Chicken Skewers

Are you going to try this herby baby potato salad? What main course are you going to serve it with? Be sure to let us know in the comment section below! Enjoy!

4 from 1 vote

Herby Baby Potato Salad

Creamy textures and amazing flavor make this the perfect side dish for your next cookout!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 10 people
Serving Size 0.5 cup
Course Side Dish
Cuisine American


  • 2 pounds red baby potatoes
  • 3/4 cup plain greek yogurt
  • 1/2 cup lowfat mayo
  • 2 teaspoons maple syrup
  • 1/3 teaspoon white vinegar
  • salt and pepper to taste
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 celery stalk finely diced
  • 1/2 small yellow onion finely diced


  • Rinse the potatoes, then cut them into quarters. Place them in a large pot. Add just enough water to cover the potatoes. Boil for 15-20 minutes or until the potatoes are tender. Check for doneness by piercing the potatoes with a fork. Drain the potatoes after they are done cooking.
  • In a medium sized bowl, whisk the yogurt, mayo, maple syrup, and white vinegar. Season with salt and pepper to taste according to your needs.
  • Let the potatoes cool at room temperature for 30 minutes. Then place them in a large bowl with the prepared dressing, chives, basil, parsley, celery, and onions. Use a wooden spoon to mix the ingredients until they are combined. This can be served immediately or it can be chilled until it's time to serve.


Yellow baby potatoes can be used as well. 

Nutrition Information

Serving: 0.5cup | Calories: 112kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 1mg |
SmartPoints (Freestyle): 4
Keywords Vegetarian

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