Greek Yogurt Potato Salad Recipe

Introduction

This Greek Yogurt Potato Salad is a fresh and tangy twist on a classic favorite. Creamy, flavorful, and packed with vibrant ingredients like olives, capers, and fresh dill, it’s perfect for summer picnics or as a light side dish any time of year.

Ingredients

• 1½ pounds potatoes (small waxy potatoes are best, but any work)
• 1 rib celery (finely chopped or 1 cup thinly sliced radishes)
• ½ cup olives (Kalamata or Castelvetrano)
• 2 tablespoons capers (drained, or ½ cup dill pickles)
• 1 small red onion (thinly sliced)
• ½ cup fresh dill (or parsley)
• ¾ cup Greek yogurt (or non-dairy yogurt)
• 2 tablespoons mayonnaise (or vegan mayo or extra virgin olive oil)
• 1 tablespoon apple cider vinegar (+ 2 tablespoons for the potatoes)
• 1 tablespoon mustard (yellow or Dijon)
• 1 to 2 teaspoons honey (optional)
• ¾ teaspoons salt (+ black pepper to taste)

Instructions

1. Step 1: Place the potatoes in a pot and cover with cold water. Bring to a boil, then add 1 tablespoon salt. Reduce heat and simmer for 15 to 25 minutes, until the potatoes are fork-tender. Drain and let cool slightly.
2. Step 2: Cut the warm potatoes into bite-sized pieces. Transfer to a large bowl and sprinkle with 2 tablespoons apple cider vinegar. Let them sit for a few minutes to absorb the flavor.
3. Step 3: In a small bowl, whisk together Greek yogurt, mayonnaise, 1 tablespoon apple cider vinegar, mustard, honey (if using), ¾ teaspoon salt, and black pepper until smooth.
4. Step 4: Add celery, olives, capers, red onion, and fresh dill to the potato bowl. For extra texture and flavor, you can also add toasted walnuts or crumbled feta cheese.
5. Step 5: Pour the dressing over the potatoes and gently mix until everything is evenly coated and creamy. Taste and adjust salt and pepper as needed. Serve immediately or chill before serving for flavors to meld.

Tips & Variations

• Use waxy potatoes like Yukon Gold or fingerlings for the best texture that holds up well in salad.
• If you prefer a vegan version, use non-dairy yogurt and vegan mayo or olive oil.
• Add toasted nuts like walnuts or pine nuts for crunch, or sprinkle crumbled feta for added richness.
• Radishes are a great substitute for celery if you want a slightly peppery bite.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and, if needed, add a splash of vinegar or yogurt to refresh the creaminess. This salad is best served chilled but can be enjoyed at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use any potatoes you have on hand, but waxy varieties like Yukon Gold or fingerlings work best because they hold their shape well after cooking.

How do I make this salad vegan?

Simply swap the Greek yogurt for a non-dairy yogurt and use vegan mayonnaise or extra virgin olive oil in place of regular mayo. Adjust seasonings to taste.

Greek Yogurt Potato Salad Recipe

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4.7 from 612 reviews

This Greek Yogurt Potato Salad is a refreshing, tangy twist on the classic potato salad, using creamy Greek yogurt and zesty apple cider vinegar to create a light and flavorful dish. Featuring small waxy potatoes mixed with briny olives, capers, crisp celery, and fresh dill, this salad is a perfect side for summer gatherings or a wholesome snack.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 1½ pounds small waxy potatoes (any variety works)
• 1 rib celery, finely chopped (or 1 cup thinly sliced radishes as a substitute)
• ½ cup Kalamata or Castelvetrano olives
• 2 tablespoons capers, drained (or ½ cup dill pickles as alternative)
• 1 small red onion, thinly sliced
• ½ cup fresh dill or parsley

Dressing

• ¾ cup Greek yogurt (can substitute non-dairy yogurt)
• 2 tablespoons mayonnaise (or vegan mayo or extra virgin olive oil)
• 1 tablespoon apple cider vinegar (plus 2 tablespoons for the potatoes)
• 1 tablespoon mustard (yellow or Dijon)
• 1 to 2 teaspoons honey (optional, for sweetness)
• ¾ teaspoon salt
• Black pepper, to taste

Instructions

1. Cook the potatoes: Place 1½ pounds of potatoes in a pot and cover them with cold water. Bring the water to a boil, then add 1 tablespoon of salt. Reduce the heat to a simmer and cook the potatoes for 15 to 25 minutes until they are fork-tender. Drain the potatoes and let them cool slightly.
2. Cut and season: Once the potatoes are warm but manageable, cut them into bite-sized pieces. Transfer them into a large bowl and sprinkle with 2 tablespoons of apple cider vinegar. Let the potatoes sit for a few minutes to absorb the tangy flavor.
3. Make the dressing: In a small bowl, whisk together ¾ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon mustard, 1 to 2 teaspoons honey (if using), ¾ teaspoon salt, and black pepper to taste. Mix until smooth and creamy.
4. Add mix-ins: To the bowl with potatoes, add finely chopped celery, olives, capers, thinly sliced red onion, and fresh dill. You can also add optional ingredients like toasted walnuts or crumbled feta for extra texture and flavor.
5. Toss and serve: Pour the prepared dressing over the potatoes and mix gently until all ingredients are well coated and creamy. Taste the salad and adjust salt and pepper if needed. Garnish with additional fresh herbs if desired. Serve immediately or chill before serving for a colder salad.

Notes

• Small waxy potatoes such as fingerlings or new potatoes hold their shape best in this salad.
• For a vegan version, substitute Greek yogurt with plant-based yogurt and mayonnaise with vegan mayo or olive oil.
• If you prefer a more tart salad, adjust the amount of apple cider vinegar to taste.
• Adding toasted walnuts or crumbled feta cheese enhances texture and flavor but is optional.
• Can be made ahead and refrigerated for up to 2 days; flavors meld beautifully when chilled.

Keywords: Greek yogurt potato salad, healthy potato salad, Greek salad, creamy potato salad, quick side dish, summer salad, low fat potato salad