Greek Yogurt Potato Salad

Greek yogurt potato salad is both delicious and nutritious. The baby potatoes are buttery in texture and rich in flavor, making them perfect for a creamy potato salad. When paired with the tangy goodness of Greek yogurt, these baby potatoes shine even brighter, creating a dish that's both comforting and satisfying.

Greek yogurt adds a luxurious creaminess to this potato salad while offering a boost of protein and probiotics. Not only does it create a velvety texture, but it also adds a tang that perfectly balances the richness of the potatoes. Plus, it's a healthier alternative to traditional mayo-based dressings.

To elevate this potato salad, I make a simple yet flavorful dressing using Greek yogurt as the base. Combining extra virgin olive oil, Dijon mustard, fresh lemon juice, minced garlic, chives, dill, and parsley with Greek yogurt creates a tangy creamy dressing that makes every bite delicious.

To create the salad toss the cooled potatoes, along with red onion, capers, celery and radishes with the creamy yogurt dressing until they're evenly coated, allowing the flavors to meld together beautifully. Then, refrigerate the salad for an hour to let the flavors deepen and intensify before serving.

This salad pairs perfectly with grilled meats and seafood, or even as a standalone dish for a light and satisfying meal. It's versatile, delicious, and sure to be a hit at any gathering. So give this recipe a try and savor the creamy goodness with every bite!

Healthy, quick and easy, greek yogurt, potato salad, fresh herbs

side dish

american

Yield: 4

Author: Erika Barnett

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Greek Yogurt Potato Salad

Prep time: 8 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 20 M

Greek yogurt potato salad offers a refreshing twist on the classic dish, substituting mayonnaise with creamy Greek yogurt for a lighter and healthier alternative. Tender potatoes are tossed with a tangy yogurt dressing and mixed with crunchy vegetables and fresh herbs, resulting in a vibrant and satisfying salad bursting with flavor and texture.

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Ingredients

Potato Salad

• 1 lb of mini potatoes, halved
• 1 celery stalk, sliced
• ¼ cup red onion, diced
• 1 tbsp capers
• 2 radishes, halved and thinly sliced

Dressing

• ¼ cup greek yogurt
• 1 tbsp olive oil
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp chives, chopped
• 1 tbsp dill, chopped
• 2 tbsp parsley, chopped
• salt and pepper, to taste

Instructions

1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 10-12 minutes. Drain the potatoes and let them cool.
2. In a small bowl, whisk together the greek yogurt, olive oil, dijon mustard, lemon juice, minced garlic, chives, dill, and parsley. Season with salt and black pepper to taste.
3. In a large mixing bowl, combine celery, red onion, capers, and radishes. Once the potatoes have cooled slightly, transfer them to the large mixing bowl. Pour the yogurt dressing over the potato salad and gently toss until evenly coated.
4. Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together before serving. Enjoy!

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