Darcy’s Potato Salad

This is my signature potato salad I’ve been making for over 25 years. It travels well and goes great with BBQ sauce at cook outs. A dusting of cayenne pepper adds a colorful touch and a hint of spice.

Darcy’s Potato Salad

Pro Tip: When making potato salad, always add the vinegar to warm potatoes. Warm potatoes absorb the vinegar enhancing the flavor of the potatoes.
For salt I taste as I go adding a little at a time.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings 6


  • 3 lbs red potatoes unpeeled
  • 1/3 cup plain Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice
  • 2 green onions including green parts thinly sliced
  • 2 celery stalks chopped
  • 3 tbsp fresh parsley
  • 3 tbsp fresh basil
  • 2 tbsp fresh mint
  • 3 hard boiled eggs cooled, peeled, and chopped
  • 1 tsp Salt or to taste
  • ¼ tsp fresh ground pepper
  • dusting of cayenne pepper


  • Place washed potatoes in a pot and cover with salted water
  • Bring to a boil and cook until tender, about 15 to 20 minutes
  • Meanwhile, in a large bowl add the wet ingredients, then add the chopped onion and celery
  • When the cooked potatoes are cool enough to touch but still warm, chop and add to the bowl, and toss
  • Add salt and toss
  • Add the fresh herbs
  • Add the chopped eggs gently toss and adjust salt
  • Sprinkle with fresh ground pepper and dust with cayenne
  • Cover and chill at least 2 hours or over night
  • Garnish with a sprig of fresh basil or mint before serving
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