Description
A creamy and tangy Greek yogurt potato salad, perfect as a healthier alternative to classic potato salad. This recipe combines tender potatoes with a flavorful sauce made of Greek yogurt, mustard, dill, chives, and pickles, for a refreshing and delicious side dish.
Ingredients
Units
Scale
Potatoes
- 3 lbs. petite gold potatoes
Sauce
- 1 cup non-fat plain 0% Greek yogurt (226g)
- 1.5 Tbsp. dijon mustard
- 1.5 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. celery seed
- 2 cloves garlic, minced
- 1 Tbsp. fresh chives
- 1 tsp. dried dill
Additional Ingredients
- 1 spear dill pickles, chopped (35g)
- 1 tsp. dill pickle juice
- 2 Tbsp. red onion, chopped
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: First, chop the potatoes into quarters or smaller pieces if they’re on the larger side. Place the potatoes in a pot, cover with water, and season the water generously with salt. Bring the water to a boil and cook for 6-8 minutes until the potatoes are fork-tender but not too soft to turn into mashed potatoes.
- Cool the Potatoes: Once the potatoes are cooked, strain them using a strainer. Allow them to sit until they are completely cooled.
- Prepare the Sauce: In a bowl, combine the Greek yogurt, dijon mustard, apple cider vinegar, olive oil, celery seed, minced garlic, chives, dried dill, chopped dill pickles, dill pickle juice, and chopped red onion. Mix everything well to ensure the flavors combine. Adjust the seasoning with salt and pepper to taste.
- Mix Potatoes and Sauce: Place the cooled potatoes into a large mixing bowl. Cover the potatoes with the prepared sauce, and gently mix everything together to coat all the potato pieces. Be careful not to mash the potatoes while mixing.
- Chill the Salad: Cover the potato salad with a lid or plastic wrap and refrigerate for at least one hour before serving to allow the flavors to meld.
- Serve: Remove the potato salad from the fridge, give it a gentle mix, and serve chilled.
Notes
- All nutrition facts are an estimate.
- Any potato variety can be used, but petite gold or red potatoes provide the best texture.
- Be sure to mix the potatoes gently to avoid mashing them.
- Refrigerate for at least an hour before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120 (estimate)
- Sugar: 1g (estimate)
- Sodium: 200mg (estimate)
- Fat: 4g (estimate)
- Saturated Fat: 1g (estimate)
- Unsaturated Fat: 2.5g (estimate)
- Trans Fat: 0g
- Carbohydrates: 18g (estimate)
- Fiber: 2g (estimate)
- Protein: 4g (estimate)
- Cholesterol: 0mg
