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Greek Yogurt Potato Salad

A refreshing and healthier alternative to traditional potato salad made with Greek yogurt, packed with flavor and perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds small waxy potatoes These hold their shape well; however, any potatoes work.
  • 1 rib celery, finely chopped or 1 cup thinly sliced radishes Adds a refreshing crunch.
  • 0.5 cup olives (Kalamata or Castelvetrano) Brings a savory richness to the mix.
  • 2 tablespoons capers or ½ cup dill pickles Offers a tangy kick to the salad.
  • 1 small red onion, thinly sliced Provides a slight sharpness that balances the flavors.
  • 0.5 cup fresh dill or parsley Brightens the overall taste; use what you prefer.
  • 0.75 cup Greek yogurt or non-dairy yogurt The creamy base that replaces mayonnaise.
  • 2 tablespoons mayonnaise, vegan mayo, or extra virgin olive oil Optional for added creaminess.
  • 1 tablespoon apple cider vinegar (+ 2 tablespoons for the potatoes) Enhances flavor complexity.
  • 1 tablespoon mustard (yellow or Dijon) Adds depth of flavor.
  • 1-2 teaspoons honey (optional) Balances acidity with sweetness, if desired.
  • 0.75 teaspoons salt (+ black pepper to taste) Essential seasoning for every dish.

Method
 

Preparation
  1. Place 1½ pounds of potatoes in a pot and cover them with cold water. Bring to a boil, then add 1 tablespoon of salt. Lower the heat and simmer for 15 to 25 minutes until fork-tender. Drain and allow to cool slightly.
  2. Cut the warm potatoes into bite-sized pieces. Transfer them to a large bowl and sprinkle with 2 tablespoons of apple cider vinegar. Let the potatoes sit for a few minutes to absorb the flavor.
Dressing Preparation
  1. In a small bowl, whisk together ¾ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon mustard, 1 to 2 teaspoons honey, ¾ teaspoons salt, and black pepper until smooth and creamy.
Assembly
  1. Gently fold in 1 rib of chopped celery, ½ cup olives, 2 tablespoons capers, 1 small red onion, and ½ cup of fresh dill into the potato mixture.
  2. Pour the dressing over the potatoes and mix gently until everything is well coated. Taste and adjust with more salt and pepper if needed.
  3. Add more herbs on top if desired, then serve immediately or chill for later.

Notes

Chill the potato salad for at least an hour before serving to let the flavors meld beautifully. Experiment with different herbs like tarragon or chives to create your version of this salad.