Greek Yogurt Potato Salad (Printable Version)
Creamy potato salad made lighter with Greek yogurt, fresh herbs, and crunchy vegetables—ideal for summer sides.
# What You 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 Make It:
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 Suggestions:
01 -
- Greek yogurt creates the same creamy satisfaction as mayobased salad but with enough protein to keep you from reaching for that second bag of chips
- The tangy dressing actually gets better after a night in the fridge, making it the ultimate makeahead friend for busy weekends
02 -
- Hot potatoes will make your yogurt dressing separate and turn watery, so patience during the cooling step actually matters here
- Red potatoes or Yukon Golds are worth seeking out because russets can turn into a sad, mushy situation
03 -
- Cut your potatoes into uniform pieces so everything cooks at the same rate and nobody gets a raw bite
- Reserve some fresh herbs to sprinkle on top right before serving for a restaurantquality finish