Greek Yogurt Potato Salad (Printable)
Creamy potato salad with Greek yogurt, fresh herbs, and crisp vegetables. A lighter twist on the classic favorite.
# What You'll Need:
→ 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 (optional)
# Step-by-step:
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 (if using).
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 gives you all that creaminess without weighing you down like traditional potato salad
- Fresh herbs and crunchy vegetables make every bite interesting and bright
- It comes together in under an hour but tastes like you spent all afternoon on it
02 -
- Don't skip chilling time because the flavors need those 30 minutes to really develop and marry together
- Tossing potatoes with dressing while they're still warm helps them absorb flavor much better than when cold
- The salad actually tastes even better on day two, so feel free to make it ahead for parties
03 -
- Cut your potatoes into uniform pieces so they all cook at the same rate
- Taste your dressing before adding it to potatoes and adjust the acidity to your preference
- Don't overmix after adding vegetables or you'll mash those beautiful tender potatoes