Greek Yogurt Potato Salad

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

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!

Ingredients

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.

Instructions

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.

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!

A Few FAQs

More Summer Side Dishes

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

📖 Recipe

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

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Description

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

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Ingredients

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• 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

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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. 

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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