Greek Yogurt Potato Salad (Printable)
Creamy potato salad made lighter with tangy Greek yogurt, crunchy vegetables, and fresh herbs. Perfect summer side dish.
# 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
# How-To Steps:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until fork-tender. Drain well in a colander and let cool slightly.
02 - In a large bowl, whisk together Greek yogurt, Dijon mustard, vinegar, minced garlic, salt, and black pepper until completely smooth and well combined.
03 - Add the slightly cooled potatoes to the dressing. Gently toss to coat evenly, allowing the warm potatoes to absorb the flavors.
04 - Fold in the diced celery, red onion, chopped dill, parsley, and chives. Mix gently to combine without mashing the potatoes.
05 - Taste the salad and adjust salt or pepper as needed. Refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Serve chilled or at room temperature. Garnish with additional fresh herbs if desired.
# Expert Tips:
01 -
- The tangy Greek yogurt cuts through the richness while keeping everything incredibly creamy
- You can assemble it in under 40 minutes with almost zero hands-on cooking time
02 -
- Warm potatoes absorb dressing better than cold ones, so do not let them cool completely before tossing
- The flavors develop significantly after an hour in the fridge, so make this ahead if possible
03 -
- Cut your potatoes into uniform pieces so they all cook at the same rate
- Let the salad sit at room temperature for 20 minutes before serving to take the chill off