Greek Yogurt Potato Salad (Printable)
A light twist on classic potato salad with Greek yogurt, fresh herbs, and crisp vegetables.
# Ingredient List:
→ 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 tablespoons Dijon mustard
04 - 2 tablespoons apple cider vinegar or white wine vinegar
05 - 1 clove garlic, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Vegetables & Herbs
08 - 2 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 3 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons chives, chopped
# How to Make:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium-low and simmer for 12–15 minutes until fork-tender. Drain through a colander and let cool slightly.
02 - In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, vinegar, minced garlic, salt, and black pepper until smooth and fully combined.
03 - Add the warm, drained potatoes to the dressing. Gently fold to coat evenly, allowing the potatoes to absorb flavors while still warm.
04 - Fold in the diced celery, red onion, chopped dill, parsley, and chives. Mix gently to distribute ingredients without breaking up 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 before serving.
06 - Serve chilled or at room temperature. Garnish with additional fresh herbs if desired. This salad pairs well with grilled meats, fish, or veggie burgers.
# Helpful Tips:
01 -
- The Greek yogurt makes it incredibly creamy without feeling heavy like traditional mayobased salads
- You can prep everything in advance and it actually tastes better after the flavors hang out together for a while
02 -
- Warm potatoes absorb the dressing way better than cold ones so dont let them cool completely before mixing
- The salad needs at least 30 minutes in the fridge but honestly it tastes even better the next day
03 -
- Cut your potatoes into uniform pieces so they all cook at the same speed
- Taste the dressing before adding it to the potatoes and adjust the acidity or salt to your liking