Greek Yogurt Potato Salad (Printable)
Creamy potato salad with Greek yogurt, fresh herbs, and crisp vegetables for outdoor gatherings.
# 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)
# How-to Steps:
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 Pointers:
01 -
- You get all the creaminess without the heaviness of traditional mayo based salads
- The tangy yogurt dressing actually tastes brighter and fresher the next day
02 -
- Adding potatoes to the dressing while they are still warm makes all the difference in flavor absorption
- The yogurt dressing might seem thick at first but thin liquids from the vegetables will loosen it perfectly
03 -
- Cut potatoes into uniform pieces so everything cooks at the same rate
- Taste the dressing before adding the potatoes since different yogurt brands vary in tanginess