Greek Yogurt Potato Salad
This Greek Yogurt Potato Salad is made with tender potatoes, crunchy pickles and fresh herbs with a flavorful and creamy sauce. This easy to make recipe is a light lunch or tasty addition to your party table or summer barbecue.
Servings: 8 servings
Calories: 206kcal
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
All nutrition facts are an estimate.
- 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.
Nutrition
Serving: 195grams | Calories: 206kcal | Carbohydrates: 42g | Protein: 8g | Fat: 2g | Cholesterol: 2mg | Sodium: 133mg | Potassium: 1037mg | Fiber: 2g | Sugar: 2g
