Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Yogurt Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 25 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A healthier twist on the traditional potato salad, this Greek Yogurt Potato Salad combines tender Yukon Gold potatoes with a creamy, tangy dressing made from Greek yogurt, Dijon mustard, and fresh herbs. Crisp celery and red onion add crunch and freshness, making it a perfect light side dish for summer gatherings or picnics.

Ingredients

Potatoes

  • 2 lbs Yukon Gold potatoes, cubed

Dressing

  • 1 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • Salt and black pepper to taste

Vegetables

  • 2 celery stalks, diced
  • ¼ cup red onion, finely chopped

Instructions

  1. Cook Potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover them with water. Bring to a boil over high heat and cook for 12–15 minutes until the potatoes are fork-tender but not falling apart.
  2. Drain and Cool: Drain the potatoes thoroughly and let them cool slightly to prevent the yogurt dressing from melting and to help them hold their shape when mixed.
  3. Prepare Dressing: In a large mixing bowl, whisk together the plain Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, salt, and black pepper. This creates a creamy, tangy dressing that complements the potatoes perfectly.
  4. Combine Ingredients: Add the warm potatoes, diced celery, and finely chopped red onion to the dressing. Gently toss everything together until all the potatoes and vegetables are evenly coated with the yogurt dressing.
  5. Chill Before Serving: Cover the potato salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together for a more vibrant taste. Serve cold for the best experience.

Notes

  • For extra protein and flavor, add chopped hard-boiled eggs to the salad.
  • This potato salad is best served chilled after allowing the flavors to meld for at least 30 minutes.
  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape after boiling.
  • If you prefer a tangier salad, add a little extra lemon juice or Dijon mustard to taste.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Find it online: https://sarasplate.com/greek-yogurt-potato-salad-recipe/