Greek Yogurt Potato Salad
This low-fat potato salad is made with perfectly cooked potatoes and a creamy greek yogurt dressing made with greek yogurt, mustard, olive oil and vinegar. It’s every bit as rich as a traditional potato salad but not as heavy.
I love a creamy potato salad so I use starchy potatoes, like russet or Yukon gold. If you prefer a potato salad with more shape and firmness, go with red potatoes. Both yield a delish side dish but are texturally different. If you don’t know, play with both and see what you love.
Serve this at your next summer cookout with grilled teriyaki chicken and a farro summer salad to complete the summer vibes. Don’t forget the homemade bbq sauce because no party is complete without it.
Why you’ll love this recipe
- 8g of protein per serving.
- 205 calories and 2g of fat per serving.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this greek yogurt potato salad recipe.
- Yukon Gold Potatoes: If you prefer a creamier potato salad, starchy potatoes like russet potatoes, sweet potatoes or Yukons are the best potatoes to use because the starch breaks down and they get really soft. Waxy potatoes, like red potatoes or fingering potatoes, are great if you prefer a firmer potato salad that will hold its shape.
- Greek Yogurt: or a combination of light mayo, sour cream and/or cottage cheese.
- Dijon Mustard: dijon adds a little kick. Use regular mustard, if needed.
- Apple Cider Vinegar: sweeter and fruitier than other vinegars so is best for dressings.
- Olive Oil
- Dill Pickles: adds an oh-so perfect crunch. We use both the pickles and the pickle juice so use one you love. My favorites are fresh, refrigerated pickles because they don’t have all the preservatives and have the best flavor.
- Red Onion
Variations
- Top with chopped green onions or fresh dill.
- Add hard-boiled eggs or chopped ham for extra protein.
- Add crunchy celery or red bell pepper.
Dietary Modifications
- This recipe is gluten-free, as is.
- For dairy-free, substitute the Greek yogurt for a non-dairy alternative. Note, this will change the taste and texture of your potato salad.
How to make this creamy greek yogurt potato salad
Step 1: prep and cook potatoes
Chop the potatoes into small pieces. Place potatoes in a large pot and fill with water to cover. Season the water generously with salt and bring to a boil.
Boil potatoes for 6-8 minutes until they’re fork tender but not mashed potato soft. Cooking time will vary depending on the size of your potatoes.
Once the potatoes are done, strain them in a strainer and gently run under cold water to stop the cooking. Let them sit until completely cooled.
Step 2: make creamy dressing
In a small bowl, combine the remaining dressing ingredients to make the sauce. Mix together well. Adjust the flavor with pinch of salt and black pepper, as needed.
Step 3: assemble your potato salad
Add the cooled potatoes to a large bowl and cover with the sauce. Mix to combine. Be gentle when mixing to not smash the potatoes. Cover with a lid or plastic wrap and place in the fridge for at least one hour prior to serving. Remove from the fridge and serve.
Recipe Tip
Be sure to refrigerate this before serving. Not only does it allow the potato salad to get cold but it helps develop the flavors. It’s even better after a couple of days!
Recipe FAQs
This potato salad is even better the next day. Store leftovers in an airtight container in the fridge for up to three days.
Depends what you’re going for. Waxy potatoes, such as fingerling and red potatoes, are low in starch so will hold with shape better. Starchy potatoes, such as russet, Idaho and sweet potatoes, have a high starch content and will become looser and more mashed consistency. In between are all-purpose potatoes, such as Yukon gold or blue potatoes. These are in between starchy and waxy. If you prefer a creamier potato salad go with a starchy potato and if you prefer a more first, solis salad go with a waxy potato.
Serve with your favorite protein, like cast iron flank steak, and a vegetable or salad.
This is 100% personal preference. I don’t usually peel mine because I love the skin and it helps them stay somewhat firm. Peel them if you prefer, just be sure to not overcook or they’ll turn into mashed potatoes.
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Greek Yogurt Potato Salad
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Ingredients
- 3 lbs. petite gold potatoes
- 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
- 1 spear dill pickles chopped 35g
- 1 tsp. dill pickle juice
- 2 Tbsp. red onion chopped
- salt and pepper to taste
Instructions
- First, chop the potatoes into quarters or smaller if using larger potatoes. You want to have bite size pieces. Place the chopped potatoes in a pot and fill with water to cover. Season the water generously with salt and bring to a boil. Boil the potatoes for 6-8 minutes until they’re fork tender but not mashed potato soft.
- Once the potatoes are done strain them in a strainer and let them sit until completely cooled.
- In a bowl, combine the remaining ingredients to make the sauce. Mix together well to combine and adjust the flavor with salt and pepper as needed.
- Add the cooled potatoes to a large mixing bowl and cover with the sauce. Mix to combine. Be gentle when mixing to not smash the potatoes. Cover with a lid or plastic wrap and place in the fridge for at least one hour prior to serving.
- Remove from the fridge and serve.
Notes
- Any potato variety works, but petite gold or red are the best in terms of texture.
- Be sure not to mash the potatoes when mixing with the sauce. Mix gently.
- Refrigerate for at least an hour before serving.
This was SO good! Perfect for our 4th of July gathering!