Greek Yogurt Potato Salad (Printable)
Creamy, tangy potato salad made lighter with Greek yogurt and fresh herbs.
# What You'll Need:
→ Vegetables
01 - 2 lbs baby potatoes, halved or quartered
02 - 3 stalks celery, finely diced
03 - 1/2 small red onion, finely chopped
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
→ Dressing
06 - 1 cup plain Greek yogurt (whole or 2%)
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp olive oil
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
# How-to Steps:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 12–15 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and black pepper until smooth.
03 - Add cooled potatoes, celery, red onion, dill, and parsley to the bowl. Toss gently to coat all ingredients evenly with the dressing.
04 - Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
05 - Garnish with extra herbs if desired. Serve cold.
# Expert Pointers:
01 -
- The yogurt dressing makes it feel lighter without sacrificing creaminess
- You can make it ahead and it actually tastes better after sitting
- Its the kind of side that disappears from picnics first
02 -
- Overcooked potatoes will turn to mush when you toss them, so test early and often
- The salad needs that chilling time or the dressing will taste too sharp
- Potatoes absorb seasoning as they sit, so add more salt right before serving
03 -
- Pat the cooled potatoes dry with paper towels so the dressing actually sticks
- Chop all the vegetables slightly smaller than you think necessary for better texture