Greek Yogurt Potato Salad (Printable version)

Creamy potato salad with Greek yogurt, fresh herbs, and crunchy vegetables

# What you'll need:

→ Potatoes

01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, scrubbed and cut into bite-size pieces

→ Dressing

02 - 1 cup plain Greek yogurt (whole or low-fat)
03 - 2 tbsp Dijon mustard
04 - 2 tbsp apple cider vinegar or white wine vinegar
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Vegetables & Herbs

08 - 2 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 3 tbsp fresh dill, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp chives, chopped (optional)

# Directions:

01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 12-15 minutes, or until fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together the Greek yogurt, Dijon mustard, vinegar, garlic, salt, and pepper until smooth.
03 - Add the warm potatoes to the dressing and gently toss to coat.
04 - Fold in the celery, red onion, dill, parsley, and chives if using.
05 - Taste and adjust seasoning as needed. Chill for at least 30 minutes for flavors to meld.
06 - Serve cold or at room temperature, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • You get all that creamy comfort food satisfaction without the post meal heaviness that makes you want to nap on the couch
  • The tangy yogurt actually makes the other flavors pop instead of fading into the background like regular potato salad
02 -
  • Dress the potatoes while they are still slightly warm because that is when they absorb all that tangy creamy flavor like nobody's business
  • Do not skip the chilling time because those 30 minutes let the herbs mellow out and the flavors meld into something extraordinary
03 -
  • Cut all your vegetables and herbs before you start cooking the potatoes so you can move quickly through the steps
  • Use a mix of red and yellow potatoes for the most beautiful presentation that looks as good as it tastes

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