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Summer Potato Salad with Almonds

Shadi Hasanzadeh
Try this easy summer potato salad that's packed with flavor. You don't need fancy ingredients for a super-delicious potato salad!
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 300 kcal


  • 2 russet potatoes
  • 1/2 red onion chopped
  • 3 stalks celery chopped
  • 1/3 cup fresh dill chopped
  • 1/2 cup almonds roughly chopped


  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1/2 lemon juice of
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Wash the potatoes and peel them. Chop them into 1 1/2 chunks and place them in a small pot. Fill the pot with water and season with 1 teaspoon salt. Place the sauce pan over medium heat and bring to simmer. Cook over medium heat for 10 to 20 minutes until the potatoes are fork tender. Drain and set aside to cool.
  • In a large bowl, mix red onion, celery, and fresh dill. Add in the almonds and mix well.
  • Add the potatoes and stir to combine.
  • In a small bowl, mix mayonnaise, yogurt, lemon juice, olive oil, salt, pepper and paprika.
  • Add the dressing to the salad and stir well to combine. Cover and refrigerate for one hour before serving.


  • Store the leftovers in an airtight container and refrigerate for up to 3 days. 
  • This summer potato salad is the perfect side dish for barbecue dishes such as shish kabob or grilled chicken. You can also serve it with some crackers or simply as it. 
  • To make this salad ahead of time, cook the potatoes and let them cool. Mix the potatoes with red onion, celery, herbs and almonds. Cover and refrigerate. Make the dressing and refrigerate separately. Once you're ready to serve, mix the dressing with the salad and serve. 
Keyword summer potato salad