Traditional recipes

Easy Greek Yogurt Potato Salad

Easy Greek Yogurt Potato Salad

Jane Bruce

Greek Yogurt Potato Salad

Tangy, thick Greek yogurt stands in for mayonnaise in this healthy potato salad. This may be trimmed down in calories, but it's certainly not trimmed down in flavor.

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  • 6 red potatoes
  • One 6-ounce container 2-percent Greek yogurt
  • 1 Tablespoon white balsamic vinegar
  • 1/4 Cup olive oil
  • Salt, to taste
  • Pinch of cayenne
  • 1 Pound green beans, trimmed
  • 1 pint grape tomatoes

What is a good substitute for mayonnaise in potato salad?

Greek yogurt by itself or mixed with 1-2 tablespoons olive oil can be used. Sour cream, natural yogurt or a combination of the two can also be used.

Can potato salad be made the day before?

Yes, this potato salad with Greek yogurt can be made 2-3 days in advance. Making the potato salad in advance, is not only convenient, it will also allow the flavours mature.

Can I cook my potatoes ahead for potato salad?

Yes, the potatoes can be cooked ahead of time. In fact, I recommend that you do so, it will ensure that the potatoes are cool before making the salad.

Can potato salad be left out overnight?

No, because it has yogurt and egg these go off quite quickly so its best stored in the fridge.

How long will potato salad last?

This potato salad keeps very well, and if stored correctly can be kept for 4-5 days in the fridge.

Is it OK to freeze potato salad?

No, I would advise against freezing potato salad, it has the potential to become a soggy mess.

How many calories in potato salad?

This potato salad with Greek yogurt has about 218 calories in a 240-gram serving size.

Why you should make this healthy potato salad

  • Healthy. Traditional potato salad is made with mayo or sometimes sour cream, bacon, or oil. All of these ingredients are high in fat content. By using Greek yogurt instead of mayo, this recipe has a lower fat content, more protein, and is still really creamy!
  • Kid-friendly. Potato salad is a great side dish to serve to kids or picky eaters. It&rsquos simple to make and filling.
  • Great for making ahead. You can boil the potatoes and store them ready to go, or make the whole salad and store it for up to five days. This recipe is great for making weeknight dinners faster.

Step-by-step photos for making Yogurt Dill Potato Salad

Step 1. Assemble the ingredients:

  • Red potatoes (Yukon gold's are good, too). I use organic potatoes since the skin is left on. Make sure you scrub the potatoes and remove any bad spots.
  • Fresh dill and Italian parsley. Although fresh is better, you may substitute dried herbs.
  • Celery
  • Green Onions
  • Yogurt (Greek or regular)
  • Mayonnaise. I like the flavor with just a little bit of mayonnaise added however you can omit the mayo altogether, if you prefer.
  • Dijon mustard.
  • Apple cider vinegar. A touch of acid enhances the flavor of the salad. You may also use regular white vinegar or white wine vinegar.
  • Onion and garlic powder.
  • Salt and pepper.

Step 2. Cook and chop the potatoes. I prefer to steam mine in order to retain as many nutrients as possible. If you don't have a steamer, you can boil them. Cook them just until they are fork tender all the way to the center. Drain the water and allow them to cool before chopping (the skins may come off if you chop them hot). I chop mine into 3/4" to 1" pieces.

Step 3. Chop the celery, onions, dill and parsley.

view on Amazon: my go-to Santoku knife (affordable and versatile Cooks Illustrated rated this brand of knife #1 and a BEST BUY)

Step 4. Stir the dressing ingredients together in a large bowl. Add the potatoes and stir to combine.

Step 5. Cover and chill for at least 4 hours. It's even better if it's made a day ahead. An overnight hangout in the fridge allows the flavors to meld and mellow.

view on Amazon: mixing bowls with lids (I love this set--you can mix, refrigerate, and serve from the same bowl)

Step 6. Garnish and serve. I like to sprinkle the top with additional fresh chopped parsley, dill and green onions, but that's optional.

  • NOTE: If after the overnight chill time the salad isn't as creamy as you like, stir in a little milk or more yogurt. I don't usually find this necessary it depends on the particular yogurt and potatoes you use.

Add-ins? Go wild, if you like. I usually serve the basic recipe, but you can stir in lots of additional flavors. Here are a few options:

Recipe Summary

  • 3 pounds baby potatoes, halved or quartered
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Greek yogurt
  • 2 medium cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon chopped chives
  • 2 tablespoons capers, drained

Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.

Drain the potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl. Cover and place in the refrigerator to chill.

In a bowl, whisk together the olive oil, balsamic vinegar, Greek yogurt, garlic, and salt together. Stir in the chives. Chill until ready to serve.

When ready to serve, add the capers to the potatoes. Pour the dressing over the potatoes and gently toss until the potatoes are well coated with dressing. Serve chilled or at room temperature.

How to Make Greek Potato Salad

Step 1: To a large pot, add potatoes, a small handful of salt and enough water to cover by at least an inch. Bring to boil over medium-high heat reduce heat and let simmer until potatoes are tender 30 minutes or more. Drain and let cool. Cut cooled potatoes into 1-inch cubes.

Step 2: Whisk together dressing ingredients until emulsified (vinegar, olive oil, oregano, salt and pepper). Pour dressing over potatoes and gently toss to coat.

Step 3: Add remaining salad ingredients except for eggs (cucumber, tomatoes, shallot, olives, parsley, and capers) to potatoes and gently stir to combine. Season to taste with salt and pepper. Top with hard boiled egg wedges and serve.

The Best Type of Potato to Use In Potato Salad

Most often in my potato salad recipes, I use Yukon golds or a similar creamy white potato. But for this recipe, I want a potato that isn’t waxy and will fall apart a bit after cooking, so it’s easy to oh so lightly smash. That’s why I use baby red potatoes.

I prefer to cook my potatoes whole or halved (always start them in salted, cool water) and then cut them more while still hot, but cool enough to touch.

Cook the potatoes a little bit longer than you might think, waiting for the potato skins to blister and begin to pull away from the whites as they cook. You’ll know when they’re done if they easily slip from the tines of a fork when tested.

Once added to the mixing bowl, give the potatoes 4-5 good smashes to create big chunks. I use a large whisk to do this but if a potato masher is all you have just be sure to leave them in big, rough chunks.

How To Make Potato Salad:

Here’s how to make the best potato salad recipe — it’s so easy!

  1. Cook the potatoes: Dice your potatoes into large chunks. Then add them to a large stockpot and cover with generously-salted cold water, and cook until the potatoes are tender. Drain the potatoes in a colander, return them to the pot, drizzle with vinegar and let cool while you prepare the rest of the ingredients.
  2. Prep the sauce: Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
  3. Toss everything together: Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
  4. Season: Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
  5. Chill: Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Then serve chilled, topped with your desired garnishes.


Not everyone is keen on a dollop of Greek yogurt over a baked potato (because sour cream rules), but sweet potato dishes can definitely benefit from the smoother tartness of yogurt over sour cream. Take this recipe for Sweet Potatoes with Spiced Yogurt and Honey which blends yogurt with pumpkin pie spice, orange rind, and red pepper for a sweet and spicy bite. Plus, if you’re willing to give Greek yogurt and yellow potatoes a go, try these Mashed Sweet Potatoes with Herbed Greek Yogurt which results in an addictively tangy and creamy side dish.

How to Keep Cucumber Salad Crisp

One way to guarantee that your cucumber salad is crisp and fresh every single time is to buy the freshest cucumbers. Look for firm cucumbers, without blemishes or soft spots. They should be dark green without any yellow spots.

Another way to guarantee a crisp cucumber salad is to toss the salad with the dressing just before serving. Otherwise, if you prepare the salad way in advance the cucumbers will release water and begin to soften.

Lastly, a technique I have yet to try but apparently if you salt the sliced cucumbers beforehand, they release some of their water and stay crisp even after you add the dressing.

Watch the video: Εύκολη πατατοσαλάτα με αυγά. Σαλάτα. Paxxi C221 (December 2021).