Greek Yogurt Potato Salad (Printable)

Creamy potato salad made lighter with Greek yogurt, fresh herbs, and crunchy 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)

# How To Cook:

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 Tips:

01 -
  • The tangy Greek yogurt cuts through the richness without that heavy mayonnaise coating that leaves you feeling stuffed
  • You can make it ahead and the flavors actually get better after a few hours in the fridge
  • It's equally at home next to grilled burgers or as part of an indoor dinner with roast chicken
02 -
  • Don't dress the potatoes while they're piping hot or the yogurt will separate—lukewarm is perfect
  • The salad needs time to chill, so make it at least an hour before you plan to serve
  • Salt your potato cooking water generously since bland potatoes make bland salad
03 -
  • Cut your potatoes into uniform pieces so they cook evenly and look polished in the final salad
  • Taste the dressing before adding it to the potatoes—Greek yogurt brands vary in tanginess
  • If the onion seems too sharp after chopping, rinse it under cold water and pat dry before adding

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