Greek Yogurt Potato Salad
Not sure what your macros should be? We can help you get started with a custom macro count.
Greek Yogurt Potato Salad
No summer BBQ is complete without potato salad. This lightened-up potato salad has all the flavors and textures of your classic potato salad but is made with Greek yogurt. Using Greek yogurt boosts our protein while still giving us the creamy rich potato salad we expect.
As a nutrition coach I am always looking for ways to up the protein where we can and greek yogurt is a great way. There’s so much flavor and texture from the salty pickles, crunchy celery, fresh herbs and creamy dressing. It’s one of my favorite recipes to bring to a summer cookout. I can make it ahead of time, has great taste and it’s a perfect side dish.
Pair this greek yogurt potato salad with my grilled teriyaki chicken and farro summer salad at your next cookout.
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 healthy potato salad recipe.
Yukon Gold Potatoes: red potatoes or russet potatoes are the best potatoes. I prefer gold potatoes because they retain their shape and texture well.
Greek Yogurt: if you’re not a fan do a combination of light mayo, sour cream and/or cottage cheese.
Dijon Mustard
Apple Cider Vinegar
Olive Oil
Pickles
Red Onion
Variations and Substitutions
- Add hard-boiled eggs or chopped ham for extra protein.
- Top with chopped green onions or fresh dill.
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 Healthy Potato Salad
Step 1: prep and cook potatoes
Chop the potatoes into bite-sized 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 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.
Storing info
This potato salad is even better the next day. Store leftovers in an airtight container in the fridge for up to three days.
Serving notes!
The healthy potato salad makes a total of 8 servings weighing approximately 195g each.
If you like this recipe be sure to check out some of our other new recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Greek Yogurt Potato Salad
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Greek Yogurt Potato Salad
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.Â
- Be sure not to mash the potatoes when mixing with the sauce. Mix gently.Â
- Refrigerate for at least an hour before serving.Â
This was SO good! Perfect for our 4th of July gathering!