Greek Yogurt Potato Salad (Printable)
Creamy, tangy potato salad lightened with Greek yogurt, fresh dill, parsley, and crunchy vegetables
# What You Need:
→ Vegetables
01 - 2 lbs baby potatoes, halved or quartered
02 - 3 stalks celery, finely diced
03 - 1/2 small red onion, finely chopped
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
→ Dressing
06 - 1 cup plain Greek yogurt (whole or 2%)
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp olive oil
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
# How To Make:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 12–15 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and black pepper until smooth.
03 - Add cooled potatoes, celery, red onion, dill, and parsley to the bowl. Toss gently to coat all ingredients evenly with the dressing.
04 - Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
05 - Garnish with extra herbs if desired. Serve cold.
# Expert Tips:
01 -
- The yogurt dressing gives you all the creaminess without that heavy coating feeling that mayo sometimes leaves behind
- It actually tastes better after sitting in the fridge for a day, making it perfect for meal prep or potluck planning
02 -
- The potatoes absorb dressing as they sit, so do not panic if it looks a little dry at first
- Room temperature potatoes coated in dressing then chilled tastes infinitely better than trying to mix hot potatoes with cold yogurt
03 -
- Use a paper towel to blot excess moisture from your cooled potatoes before mixing, especially if they seem damp after draining
- Taste the dressing before adding it to the potatoes, adjusting the acid or salt until it makes you want to eat it with a spoon