Tired of heavy, mayo-laden potato salads that leave you feeling sluggish? Get ready to fall in love with the most refreshing and healthy twist on a classic summer side dish! This Greek Yogurt Potato Salad is about to become your new obsession - packed with flavor, nutrition, and zero guilt. Whether you're watching your waistline or simply craving a delicious and lighter alternative to traditional potato salad, this recipe is your ultimate game-changer.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes
- 1/2 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions, chopped
- Salt, to taste
- Pepper, to taste
- Fresh dill, for garnish (optional)
Instructions
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris.
- Cut larger potatoes in half or quarters to ensure uniform cooking size, keeping smaller potatoes whole. Aim for roughly 1-
- 5 inch pieces.
- Place potatoes in a large pot and cover with cold water, adding a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and simmer for 12-15 minutes until potatoes are fork-tender but not mushy.
- Drain potatoes in a colander and let them cool for 10 minutes, allowing steam to escape and potatoes to slightly firm up.
- In a separate mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
- Once potatoes are slightly cooled but still warm, gently fold them into the yogurt dressing, ensuring even coating.
- Add chopped green onions and mix gently to distribute throughout the potato salad.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, garnish with fresh chopped dill and additional green onions if desired.
- Serve chilled or at room temperature as a healthy side dish.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they hold their shape and create a creamy, tender texture.
- Don't overcook: Test potatoes with a fork - they should be tender but not falling apart. Overcooked potatoes will turn your salad mushy.
- Cool potatoes slightly before dressing: Adding the yogurt dressing to warm (not hot) potatoes helps them absorb flavors without becoming soggy.
- Make ahead friendly: This salad tastes even better after chilling for a few hours, allowing the flavors to develop fully.
- Customize your herbs: While dill is classic, try experimenting with chives, parsley, or fresh basil for a unique twist.
- Keep it cold: Serve chilled or at room temperature, and always keep the salad refrigerated to maintain food safety.
- For extra crunch, consider adding diced celery or chopped cucumber to the mix for additional texture and freshness.
Nutrition Facts
Calories: 138kcal
Carbohydrates: 27g
Protein: 6g
Fat: g
Saturated Fat: 0g
Cholesterol: mg
