Greek Yogurt Potato Salad (Print Version)
Creamy potato salad made lighter with Greek yogurt and fresh herbs
# 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 tablespoons Dijon mustard
04 - 2 tablespoons apple cider vinegar or white wine vinegar
05 - 1 clove garlic, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Vegetables & Herbs
08 - 2 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 3 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons chives, chopped (optional)
# How-To:
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 Advice:
01 -
- The tangy yogurt dressing cuts through potato starch like nothing else creating bright flavor without the heaviness
- You can make it ahead and it actually gets better after a few hours in the fridge
02 -
- Warm potatoes absorb dressing better so dont let them cool completely before tossing
- The salad will taste more acidic after chilling so adjust seasoning at room temperature
03 -
- Cut potatoes into similar sized pieces so they cook evenly
- Use a rubber spatula to fold everything together gently