Classic American-style potato salad is as much about the mayonnaise as it is about the everything-but-the-kitchen-sink mix-ins: celery, pickles, bell peppers, carrots, hard-boiled eggs, tuna, you name it. This modern potato salad takes the opposite approach. Instead of rich mayo, there’s tangy Greek yogurt. Add in torn oil-cured olives (briney! buttery!), and plenty of fresh herbs (dill! mint!) and you have your new favorite BBQ side dish. It’s as great with hamburgers and hot dogs as it is with chicken, fish, vegetables, and on.

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