Greek Yogurt Potato Salad (Printable)
Light and creamy potato salad with Greek yogurt, fresh herbs, and crisp vegetables.
# What You 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)
# Steps:
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 - While potatoes cook, whisk together Greek yogurt, Dijon mustard, vinegar, minced garlic, salt, and black pepper in a large bowl until smooth and well combined.
03 - Add the slightly cooled potatoes to the dressing. Gently fold to coat evenly, allowing the warm potatoes to absorb the flavors.
04 - Fold in the diced celery, red onion, chopped dill, parsley, and chives if using. Mix gently to combine without mashing the potatoes.
05 - Taste and adjust salt and pepper as needed. Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature, garnished with additional fresh herbs if desired.
# Expert Hints:
01 -
- The Greek yogurt keeps it incredibly creamy without that heavy mayo coating that sits in your stomach
- Fresh herbs make it taste like something from a garden rather than a deli counter
02 -
- Warm potatoes absorb the dressing much better than cold ones, so don't let them cool completely before tossing
- The salad tastes infinitely better after resting, so make it at least a few hours ahead or even the day before
03 -
- Use a potato masher to gently crush about a quarter of the potatoes after cooking—this creates creamier pockets and helps the dressing cling better
- Salt your potato cooking water generously, almost like you would for pasta, since bland potatoes make bland salad