Greek Yogurt Potato Salad Recipe

This Greek Yogurt Potato Salad is a delightful twist on the classic favorite. Tangy, creamy, and lighter than traditional mayo-based versions, this potato salad delivers all the flavor without the heaviness. The Greek yogurt creates a perfect balance of creaminess while fresh herbs and dill pickles add zesty bursts of flavor in every bite. It’s a crowd-pleaser that’s perfect for barbecues, potlucks, or as a simple side for weeknight dinners!

Why You’ll Love This Recipe

• Healthier Option: Using Greek yogurt instead of mayo significantly reduces calories and fat while adding protein and probiotics to your potato salad.
• Make-Ahead Friendly: This salad actually tastes better after it sits for a while, making it perfect for meal prep or preparing ahead for gatherings.
• Customizable: The base recipe is fantastic, but you can easily add your favorite mix-ins or adjust the seasonings to suit your taste preferences.
• Family-Approved: Even mayo-lovers will enjoy this creamy, tangy version that doesn’t sacrifice flavor for healthiness.

this Recipe

Ingredients You’ll Need

• Petite Gold Potatoes: These little gems hold their shape beautifully after cooking and have a naturally buttery flavor. Their thin skins mean no peeling required!
• Greek Yogurt: The star ingredient that creates a creamy, tangy base while keeping the salad lighter than traditional versions. Using non-fat provides creaminess without extra calories.
• Dijon Mustard: Adds a sophisticated tang and depth of flavor that complements the yogurt perfectly.
• Apple Cider Vinegar: Brings brightness and acidity to balance the creamy elements.
• Olive Oil: Just a touch helps create a silky texture in the dressing while adding heart-healthy fats.
• Celery Seed: This underappreciated spice adds a subtle celery flavor throughout the salad without the crunch of actual celery.
• Garlic: Fresh minced garlic provides aromatic flavor that permeates the entire dish.
• Fresh Chives: Add a mild onion flavor and pretty green specks throughout the salad.
• Dried Dill: Provides that classic potato salad herb flavor that pairs beautifully with the potatoes.
• Dill Pickles: These add wonderful texture, tanginess, and flavor bursts in each bite.
• Pickle Juice: The secret ingredient that ties everything together with its tangy brine flavor.
• Red Onion: Adds color, crunch and a pleasant bite that balances the creaminess.

Variations

Want to make this recipe your own? Here are some fantastic ways to customize:

• Loaded Version: Add crumbled bacon, shredded cheddar cheese, and sliced green onions for a loaded potato salad experience.
• Mediterranean Style: Mix in chopped cucumber, halved cherry tomatoes, kalamata olives, and crumbled feta cheese.
• Herb Lover’s Dream: Throw in fresh dill instead of dried, and add chopped parsley and basil for a garden-fresh flavor.
• Spicy Kick: Add a diced jalapeño or a dash of hot sauce to give your potato salad some heat.

How to Make Greek Yogurt Potato Salad

Step 1: Prepare and Cook the Potatoes

Chop your potatoes into bite-sized pieces – quarters for small potatoes or smaller chunks for larger ones. Place them in a pot, cover with generously salted water, and bring to a boil. Cook for 6-8 minutes until fork-tender but still holding their shape. You want them cooked through but not mushy.

Step 2: Cool the Potatoes

Drain the potatoes thoroughly in a colander and allow them to cool completely. This step is crucial – adding warm potatoes to the dressing will cause the yogurt to break down and become watery.

Step 3: Prepare the Dressing

While the potatoes cool, combine the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, celery seed, minced garlic, chives, dried dill, chopped pickles, pickle juice, and red onion in a large bowl. Mix thoroughly until well combined. Taste and adjust the seasoning with salt and pepper.

Step 4: Combine and Chill

Once the potatoes have cooled completely, add them to the bowl with the dressing. Fold everything together gently to avoid breaking the potatoes. Cover the bowl and refrigerate for at least one hour (though longer is better) to allow the flavors to meld together.

Step 5: Serve and Enjoy

Remove from the refrigerator, give it a gentle stir, and serve your creamy, tangy potato salad as a delicious side dish!

Pro Tips for Making the Recipe

• Don’t Overcook: Keep a close eye on your potatoes as they boil. Overcooked potatoes will fall apart when mixing.
• Salt the Water Well: Potatoes soak up salt while cooking, which flavors them from the inside out.
• Cool Completely: Warm potatoes will cause the yogurt to become runny. Make sure they’re completely cool before mixing.
• Season Generously: Potatoes need more seasoning than you might think. Don’t be shy with the salt and pepper.
• Make it Ahead: This salad actually improves with time as the flavors marry together. Making it a day ahead results in the best flavor.

How to Serve

Greek Yogurt Potato Salad makes a versatile side dish that pairs beautifully with so many main courses:

Perfect Pairings:

• Grilled meats like chicken, steak, or burgers
• Barbecued ribs or pulled pork
• Fried chicken or fish
• Sandwich spreads for picnics and outdoor gatherings

Complementary Sides:

• Fresh green salads
• Corn on the cob
• Baked beans
• Cole slaw for a classic picnic combo

Make Ahead and Storage

Storing Leftovers

This potato salad keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve after a day or two as they continue to develop.

Freezing

Unfortunately, potato salad doesn’t freeze well. The yogurt-based dressing tends to separate and the potatoes change texture when thawed, resulting in a watery, less appealing salad.

Make Ahead Tips

This is the perfect make-ahead side dish! Prepare it up to 2 days before serving for the best flavor. If making far in advance, you might want to reserve some of the fresh herbs to sprinkle on top just before serving for a pop of fresh color and flavor.

FAQs

Can I use regular yogurt instead of Greek yogurt?
Regular yogurt contains more moisture and less protein than Greek yogurt, so your dressing will be thinner. If using regular yogurt, I recommend straining it through a cheesecloth for a few hours first to remove excess moisture. This will give you a texture closer to Greek yogurt and prevent a watery salad.

Why did my potato salad turn out watery?
Watery potato salad usually happens for one of three reasons: the potatoes were still warm when mixed with the yogurt causing it to break down, the potatoes were overcooked and are releasing moisture, or the yogurt was thin to begin with. Make sure your potatoes are completely cooled before mixing and use thick Greek yogurt for best results.

Can I use russet potatoes instead of gold potatoes?
Yes, you can use russet potatoes, but they have a different texture and tend to fall apart more easily. If using russets, be extra gentle when mixing and consider peeling them first as their skins are thicker than gold potatoes. The starchier texture of russets will create a slightly different end result – still delicious, just different!

How can I make this potato salad even healthier?
To make an even healthier version, try using half the amount of potatoes and adding cauliflower florets that have been lightly steamed then cooled. You can also increase the vegetables by adding finely diced celery, bell peppers, or even grated carrots. For extra protein, consider adding diced hard-boiled eggs.

Final Thoughtss

This Greek Yogurt Potato Salad is proof that “healthier” doesn’t have to mean sacrificing flavor or satisfaction. The creamy, tangy dressing pairs perfectly with tender potatoes, creating a side dish that’s destined to become a new favorite at your table. Whether you’re bringing it to a summer barbecue or serving it alongside a weeknight dinner, this versatile salad delivers big flavor with less guilt. Give it a try—I think you’ll find yourself coming back to this recipe again and again!

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