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    Home » Recipes » Side Dishes

    Greek Yogurt Potato Salad

    Published: Apr 26, 2015 · Modified: May 24, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    This quick Greek yogurt potato salad is perfect for summer! With a bright, tangy dressing and plenty of fresh dill. No mayo necessary! Vegetarian.

    Copper spoon lifting potato salad out of a white bowl. this recipe

    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!

    Jump to:
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • Storage
    • Two Tips for Excellent Potato Salad
    • A Few FAQs
    • More Summer Side Dishes
    • 📖 Recipe
    • 💬 Comments & Reviews

    Ingredients

    Potato salad ingredients, organized into individual bowls.

    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!

    Instructions

    Cook the Potatoes

    Piercing potatoes with a fork to check for doneness.

    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

    Mixing greek yogurt, herbs, and seasonings together to form the 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

    Stirring potatoes into dressing.

    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.

    Storage

    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

    1. 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.
    2. 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.

    PS: Love the potato + Greek yogurt pairing in this recipe? Try our greek yogurt twice baked potatoes and mashed potatoes with Greek yogurt next!

    Black spatula stirring potato salad in a large bowl.

    A Few FAQs

    What are the best potatoes for potato salad?

    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!

    What can I use instead of Greek yogurt?

    Not a Greek yogurt fan? No worries! Swap some or all of the Greek yogurt in this recipe for mayonnaise or sour cream.

    How long can I leave potato salad out?

    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.

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    Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

    Print

    📖 Recipe

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    Potato salad in a white bowl with a copper spoon.

    Greek Yogurt Potato Salad

    ★★★★★ 5 from 3 reviews
    • Author: Jessie
    • Prep Time: 10 minutes
    • Cooling Time (Inactive): 30 minutes
    • Cook Time: 20 minutes
    • Total Time: 1 hour
    • Yield: Serves 4
    • Category: Side Dish
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    This easy potato salad uses Greek yogurt as the base for a bright, tangy dressing! 


    Ingredients

    Scale
    • 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

    Instructions

    1. 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.
    2. Drain potatoes and let them cool for at least 30 minutes before assembling the salad.
    3. Stir Dijon mustard, Greek yogurt, dill, salt, and pepper together in a large bowl. 
    4. 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. 

    Notes

    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. 

    Nutrition

    • 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

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Jessie

      June 12, 2017 at 3:56 pm

      I'm so glad you liked it, Luis! I love the bell pepper and carrot additions. Thanks for letting me know how it turned out!

      Reply
    2. Luis

      June 12, 2017 at 12:18 pm

      I made this salad with white, yellow and red potatoes, added red bell peppers, shredded carrots, paprika and a tablespoon of olive oil and my family love it!

      ★★★★★

      Reply
    3. Jenny

      August 14, 2013 at 10:14 am

      This is just what I was looking for! I have to use white potatoes, but I do have plain greek yogurt and a bunch of dill. Thanks so much!

      Reply
    4. Jozee

      July 16, 2013 at 2:47 pm

      Was considering trying this, how well do you think it'd work with plain russet potatoes? I'm a little strapped for cash and I have a 10 lb bag of those, but no red skins. 🙁

      Reply
      • Jessie

        July 16, 2013 at 7:51 pm

        Plain russet potatoes will be fine! You can really use any type of potato you'd like - I use red because they tend to hold their shape well when they've been cooked, but any potato will hold its shape if you don't overcook it and are careful when you stir the salad together.

        Reply
    5. catherine

      July 08, 2013 at 2:49 am

      i tried your recipe it is really yummy.

      ★★★★★

      Reply
    6. Stephanie

      July 02, 2013 at 5:08 pm

      thank heavens, a recipe me and my family can agree on 🙂 i am going to put my own spin and add green onions and a little shredded cheddar (two things i love!!!) thanks!! (pretty pictures btw)

      Reply
    7. Rick

      May 19, 2013 at 8:54 pm

      Sounds good, have to try it.

      Reply
    8. marja carew

      April 29, 2013 at 7:27 am

      Made this yesterday. It was really good. I felt good about eating potato salad knowing what wasn't in it.

      ★★★★★

      Reply

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