Greek Yogurt Potato Salad (Printable)

Creamy potato salad made lighter with Greek yogurt, fresh dill, parsley, and crunchy vegetables

# What You’ll 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 Steps:

01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 12-15 minutes until fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together Greek yogurt, Dijon mustard, vinegar, garlic, salt, and pepper until smooth and well combined.
03 - Add warm potatoes to the dressing and gently toss to coat evenly, allowing potatoes to absorb flavors.
04 - Fold in celery, red onion, dill, parsley, and chives if using, mixing gently to combine without mashing potatoes.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Serve cold or at room temperature, garnished with extra fresh herbs if desired.

# Expert Advice:

01 -
  • The yogurt dressing actually lets the potato flavor shine through instead of masking it
  • You can serve it at a picnic and nobody will complain about it sitting out
  • The fresh herbs make it taste like something from a fancy deli counter
02 -
  • Dressing warm potatoes helps them absorb the flavors instead of just being coated
  • The salad will taste more acidic right after mixing but mellows beautifully as it chills
  • Salt your potato cooking water generously, it is the only chance to season the potatoes themselves
03 -
  • Cut your potatoes into uniform pieces so they all finish cooking at the same time
  • Taste the dressing before adding it to the potatoes, it should be slightly over seasoned since the potatoes will mellow it out
  • If the yogurt feels too thick, stir in a tablespoon of water or olive oil to make it pourable

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