This quick Greek yogurt potato salad is perfect for summer! With a bright, tangy dressing and plenty of fresh dill. No mayo necessary! Vegetarian.
Nothing says summer like a creamy, hearty potato salad. And when you're looking for a healthy potato salad option (or when you're just not in the mood for mayonnaise) this quick Greek yogurt dressing is sure to be a hit!
See the recipe card below for a full ingredients list with exact quantities.
This recipe is pretty straightforward, but we want to point out a few things before you get started:
- Red potatoes are our top choice here: Their bright skins lend a pop of color, and they hold their shape exceptionally well. You can use yellow or Yukon gold potatoes in a pinch, but they won't hold their shape quite as much. We don't love russet potatoes in this recipe: they tend to fall apart and get mushy.
- Dijon mustard brings some essential balance and depth to this potato salad. Don't skip it!
- Plain Greek Yogurt is the base of this salad dressing. It's bright and tangy, but still thick and creamy. If you don't love the taste of Greek yogurt, you can add a few Tablespoons of mayonnaise, good olive oil, or honey to the dressing here to mellow out the tangy flavor.
Variations and Substitutions
This is a great blank-canvas recipe: It's easy to customize with whatever you have on hand! A few of our favorite riffs:
- Add extra mix-ins. Make this potato salad a bit heartier by adding diced dill pickles (or your favorite relish), celery, shallots, bell peppers, scallions, or red onion. Grilled, chopped asparagus is also good here!
- Give it some spice with a bit of smoked paprika or cayenne pepper.
- Add some protein to this recipe (hard boiled eggs, crispy bacon, or shredded chicken are all tasty here).
- Swap the dill for fresh parsley, chives, basil, mint, or tarragon (or use a mix of your favorite fresh herbs!)
Note: If you add extra ingredients to this potato salad, you may need to add an extra scoop of Greek yogurt, or even double the amount of dressing!
Cook the Potatoes
Start by dicing your red potatoes into ½-inch cubes. Place them in a medium saucepan, cover them with water, and add a generous pinch of salt.
Boil the potatoes until they're fork-tender, then drain and let them cool.
Pro Tip: Some potato salad recipes call for boiling the potatoes whole and letting them cool before cutting them into pieces. We find it's quicker and simpler to just dice the potatoes first and boil the cubes! This method works best with red potatoes; other varieties can become waterlogged.
Make the Greek Yogurt Dressing
Stir Greek yogurt, dill, Dijon, salt, and pepper together in a large bowl. This is your dressing!
Pro Tip: You can make this dressing a day ahead of time if you like! Store mixed dressing in an airtight container in the fridge until you're ready to use it.
Add the Cooked Potatoes
Toss cooked, cooled potatoes with your dressing until they're evenly coated. Give the finished potato salad a taste; add another pinch of salt or pepper if needed! If you'd like more dressing, you can also stir in an extra scoop of Greek yogurt or mustard.
Serve this potato salad immediately, or store it in an airtight container in the fridge for up to 4 days. We don't recommend freezing potato salad, as it can alter the texture once defrosted.
Two Tips for Excellent Potato Salad
- Use the right potatoes (and don't overcook them!) We prefer red potatoes for this recipe: They're sturdy and hold their shape well once everything is mixed. Boil the potatoes until they're just soft enough to be pierced with a fork: If you overcook them, they can get waterlogged and fall apart.
- Taste as you go. Because we're working with so few ingredients, seasoning is extra important! Add a generous pinch of salt to the water when you cook your potatoes (this ensures they're seasoned all the way through!). Once mixed, give your potato salad a taste and add extra salt, pepper, dill, or Dijon mustard as necessary to find your own perfect balance and help the flavors pop.
A Few FAQs
We prefer red potatoes for a creamy potato salad: Their bright skins give the dish a pop of color, and they hold their shape well even after cooking so your salad still has plenty of texture!
Not a Greek yogurt fan? No worries! Swap some or all of the Greek yogurt in this recipe for mayonnaise or sour cream.
Bringing this potato salad to potlucks or summer BBQs? Keep your potato salad cold until you're ready to serve it (ideally by leaving it in the refrigerator, or by keeping it in a cooler at less than 40° F). When you put the salad out, make sure it's eaten or the leftovers are returned to the fridge within 2 hours (and if it's above 90° F out, reduce that time to just 1 hour). Of course, the exact amount of time you can safely leave any food out will depend on the surrounding temperature, storage methods, and the exact ingredients you've used in addition to the recipe itself. Learn more: Handling Food Safely While Eating Outdoors.
More Summer Side Dishes
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This easy potato salad uses Greek yogurt as the base for a bright, tangy dressing!
- 2 pounds baby red potatoes, diced into ½-inch pieces
- 1 teaspoon Dijon mustard
- 1 cup plain Greek yogurt
- ¼ cup fresh dill, chopped
- kosher salt and fresh cracked black pepper, to taste
- Place diced potatoes in a medium stockpot. Cover them with water and add a generous pinch of salt. Bring the potatoes to a low boil over medium heat and cook for 15-20 minutes, until potatoes are easily pierced with a fork.
- Drain potatoes and let them cool for at least 30 minutes before assembling the salad.
- Stir Dijon mustard, Greek yogurt, dill, salt, and pepper together in a large bowl.
- Add cooked, cooled potatoes and stir to combine. Taste and add salt as necessary. Serve immediately or store in an airtight container in the fridge for up to 4 days.
This recipe is very forgiving: Feel free to eyeball the ingredients here, and don't be afraid to make adjustments to help this recipe suit your palate! Add more Dijon or dill if you like, or make extra dressing if you'd like a creamier salad (as written, the dressing here is on the lighter side).
Additions and Substitutions. Add extra mix-ins for a heartier potato salad (pickles, red or green onion, shallot, bell pepper, hard boiled egg, bacon, or chicken are all tasty additions here). Swap some or all of the Greek yogurt for mayonnaise or sour cream if you like. Use fresh parsley, basil, mint, or tarragon in place of dill. To cut the tang of the Greek yogurt, add a few Tablespoons of mayonnaise or honey to the dressing.
- Serving Size: 1 cup
- Calories: 229
- Sugar: 5.8 g
- Sodium: 408.6 mg
- Fat: 3.9 g
- Carbohydrates: 38.9 g
- Protein: 10.7 g
- Cholesterol: 9.3 mg
Keywords: summer, potluck, barbecue