Greek Yogurt Potato Salad (Printable)
Creamy, tangy potato salad made lighter with Greek yogurt and fresh herbs. A perfect side for summer barbecues and picnics.
# What goes in:
→ Potatoes
01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, scrubbed and cut into bite-size pieces
→ Dressing
02 - 1 cup plain Greek yogurt, whole or low-fat
03 - 2 tbsp Dijon mustard
04 - 2 tbsp apple cider vinegar or white wine vinegar
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Vegetables & Herbs
08 - 2 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 3 tbsp fresh dill, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp chives, chopped
# Directions:
01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together the Greek yogurt, Dijon mustard, vinegar, garlic, salt, and pepper until smooth.
03 - Add the warm potatoes to the dressing and gently toss to coat.
04 - Fold in the celery, red onion, dill, parsley, and chives.
05 - Taste and adjust seasoning as needed. Chill for at least 30 minutes for flavors to meld.
06 - Serve cold or at room temperature, garnished with extra herbs if desired.
# Expert Advice:
01 -
- The Greek yogurt makes it incredibly creamy without feeling heavy like traditional mayo-based versions
- Fresh herbs and crunchy vegetables keep every bite interesting and vibrant
02 -
- Do not overcook the potatoes or they will turn into mush when you toss them with the dressing
- The salad tastes significantly better after it has had time to chill and the flavors have married together
03 -
- Waxy potatoes like baby reds or fingerlings work best because they will not fall apart
- Fold everything together gently with a rubber spatula to avoid mashing the potatoes