Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Yogurt Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 78 reviews

  • Author: Alice
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Greek Yogurt Potato Salad is a healthier, lighter version of the classic side dish, featuring tender Yukon Gold potatoes tossed in a creamy and tangy Greek yogurt dressing with fresh dill, crisp celery, and red onion. Perfect for summer picnics or as a refreshing accompaniment to your meals, this salad is easy to prepare and offers a delightful balance of flavors and textures.

Ingredients

Potatoes

  • 2 lbs Yukon Gold potatoes, cubed

Dressing

  • 1 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • Salt and black pepper to taste

Vegetables

  • 2 celery stalks, diced
  • ¼ cup red onion, finely chopped

Instructions

  1. Cook the Potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce heat to medium and cook for 12–15 minutes, or until the potatoes are fork-tender but still hold their shape.
  2. Drain and Cool: Drain the potatoes thoroughly and let them cool slightly to avoid wilting the fresh ingredients when mixed.
  3. Prepare the Dressing: In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, salt, and black pepper until smooth and creamy.
  4. Toss the Salad: Add the warm potatoes, diced celery, and finely chopped red onion to the dressing. Gently toss everything together until the potatoes and vegetables are evenly coated with the yogurt mixture.
  5. Chill Before Serving: Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving for the best taste and texture.

Notes

  • For extra flavor and protein, add chopped hard-boiled eggs into the salad.
  • This salad is best served chilled to enhance the refreshing flavors.
  • You can substitute fresh dill with dried dill if unavailable but reduce quantity to 1 tablespoon.
  • Use Yukon Gold potatoes as they hold their shape well and provide a creamy texture.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Find it online: https://myhomemadecooking.com/greek-yogurt-potato-salad-recipe/