Greek Yogurt Potato Salad (Printable)
Creamy, tangy potato salad with Greek yogurt, fresh herbs, and crisp vegetables.
# 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)
# 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 (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 tangy yogurt dressing lets the potato flavor shine instead of masking it
- You can serve it at a potluck and nobody will guess it's the lighter version
02 -
- Warm potatoes absorb dressing like a sponge, so don't let them cool completely before mixing
- Red onion can be overwhelming raw—soak those diced pieces in cold water for 10 minutes and thank me later
03 -
- Cut your potatoes into uniform pieces so they cook evenly—nobody wants some crunchy cubes and some falling-apart mush
- Use whole milk Greek yogurt if you want it to feel indulgent, but honestly, the low-fat version is still fantastic