Why you’ll love this Greek Yogurt Potato Salad!
This is one of those recipes where Louise starts sneaking bites while I’m still trying to finish the final shots. It’s a bit of a nightmare because by the time I’m ready to film the video intro, the bowl is half-empty and my “perfect” presentation is ruined! But honestly, her lack of patience is the ultimate sign of a winning dish.
You won’t believe how rich and creamy this is. By using Greek yogurt as the base, we’ve created a nutritious side dish for BBQ season that tastes just as indulgent as the classic version but fits perfectly into a healthy, balanced diet.
The real secret? Just one or two tablespoons of mayo. It completely rounds out the tang of the yogurt, making the dressing velvety and seriously craveable without weighing you down.
It’s fresh, zesty, and naturally lower in saturated fats—the perfect lightened-up soul food! 🥗✨😋
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Potatoes: Yukon Gold or red potatoes are creamy and hold their shape. Smaller potatoes cook faster, so they’re a great choice for this recipe. Substitute russet potatoes for a softer texture.
- Celery: adds crunch and freshness. Substitute thinly sliced radishes for a peppery bite.
- Olives: bring a salty, briny flavor. Substitute chopped pickles or leave them out for a milder taste.
- Capers: small but powerful, they add depth. Substitute chopped green olives, pickles, or a splash of pickle brine.
- Red onion: gives sharpness and color. Substitute green onions or soak in water to mellow the flavor.
- Fresh herbs: dill, parsley, or mint add brightness. Use dried herbs in a pinch, but fresh is best.
- Greek yogurt: makes the dressing creamy and lighter. Substitute low-fat Greek yogurt or Skyr for more protein, or use plant-based yogurt for a dairy-free potato salad recipe.
- Mayonnaise: adds richness and smooths the yogurt’s tang. Substitute olive oil, vegan mayo, or skip it for an easy potato salad without mayonnaise.
- Apple cider vinegar: adds tang and balances flavors. Substitute white wine vinegar or lemon juice if you have it.
- Mustard: adds depth and gentle heat. Substitute Dijon or whole grain mustard.
- Honey: balances the acidity. Substitute maple syrup or a pinch of sugar.
- Optional add-ins: toasted crushed walnuts add a warm crunch. Sun-dried tomatoes bring a deeper, savory flavor. Crumbled feta adds a salty, creamy finish if you want a little extra punch.
How to Make Greek Yogurt Potato Salad
Step 1. Boil the potatoes
Place potatoes in a large pot and cover with cold water. Bring to a boil, add 1 tablespoon of salt, then lower to a simmer. Cook for 15 to 25 minutes until fork-tender. For the best texture, I recommend using waxy potatoes for salad like Yukon Gold or Red Bliss, as they hold their shape perfectly without turning into mush.
Step 2. Drain and season while warm
Drain the potatoes and let them cool for just a few minutes until handleable. Cut into bite-sized chunks (peeled or skin-on). Transfer to a bowl and immediately sprinkle with 2 tablespoons of apple cider vinegar. Tossing while warm allows the potatoes to soak up the tang, ensuring they are flavorful all the way through.
Step 3. Whisk the creamy dressing
In a separate small bowl, whisk together the Greek yogurt, mayo, remaining vinegar, mustard, honey, salt, and pepper. Mix until completely smooth and velvety. That tiny bit of mayo is the secret weapon—it rounds out the yogurt’s acidity, making the dressing taste rich and balanced rather than sharp.
Step 4. Add the fresh mix-ins
To the bowl of seasoned potatoes, add your chopped celery (or radishes for crunch), olives, capers, and red onion. Fold in your fresh herbs—dill, parsley, or mint all work beautifully here. These briny, crunchy additions provide a wonderful contrast to the creamy base and give the dish a bright, Mediterranean-inspired pop.
Step 5. Toss and chill
Pour the dressing over the potatoes and gently fold until everything is well-coated. Taste and adjust with an extra pinch of salt or a splash of vinegar if needed. You can serve this immediately, but it’s even better if you let it chill in the fridge for an hour to let the flavors marry. Top with extra herbs and black pepper before serving.
Tips
- Don’t skip the “vinegar splash” while warm. Drizzling the warm potatoes with apple cider vinegar is the secret to a professional-tasting salad. The potatoes act like a sponge when they are hot, absorbing the tang right into the center rather than just having it sit on the surface.
- Opt for waxy potatoes. Stick with Yukon Gold or Red Bliss potatoes. These varieties have less starch than Russets, meaning they’ll keep their shape and won’t turn into mashed potatoes when you fold in the dressing.
- Dry the potatoes thoroughly. After draining, let the potatoes steam-dry in the colander for a minute or two. Excess water is the enemy of a creamy dressing; it will thin out the yogurt and make the salad watery.
- If you are cooking for mixed diets, you can swap the honey for maple syrup, use vegan mayo, and choose a plant-based yogurt to make it fully vegan without changing the flavor too much.
- Go heavy on the fresh herbs. Since we are using a zesty yogurt dressing for potatoes instead of heavy mayo, the fresh dill, parsley, or mint really does the heavy lifting for the flavor profile. Don’t be shy—more is usually better!
- Let it “marinate” before serving. While you can eat this immediately, letting it sit in the fridge for at least 30 minutes allows the onion and capers to mellow out and the dressing to thicken up beautifully.
Frequently Asked Questions
Which potatoes work best?
Always go for waxy varieties like Yukon Gold or Red Bliss so they hold their shape and don’t turn into mash.
Can I make this ahead of time?
Is the mayonnaise really necessary?
How to store this Greek yogurt potato salad?
Can I swap the herbs?
Greek Yogurt Potato Salad
This Greek yogurt potato salad is creamy, fresh, and satisfying, with a lighter feel than classic versions. Made with tender potatoes, a creamy yogurt dressing, and a small touch of mayo for richness, it delivers all the comfort of traditional potato salad with a simple, balanced twist. Easy to make ahead and perfect for everyday meals or gatherings.
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Servings: –+ to 6 people
Course: salad, Side dish
Cuisine: American, Mediterranean
Video
Greek Yogurt Potato Salad
Instructions
- Cook the potatoes: Place 1½ pounds potatoes in a pot and cover with cold water. Bring to a boil, then add 1 tablespoon salt.Lower the heat and simmer for 15 to 25 minutes, until fork-tender. Drain and let cool slightly.
- Cut and season: Cut the warm potatoes into bite-size pieces. Add them to a large bowl and sprinkle with 2 tablespoons apple cider vinegar. Let sit for a few minutes.
- Make the dressing: In a small bowl, whisk together ¾ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 to 2 teaspoons honey, ¾ teaspoons salt, and black pepper.
- Add mix-ins: Add 1 rib celery, ½ cup olives, 2 tablespoons capers, 1 small red onion, and ½ cup fresh dill to the potatoes.Optionally, you can add toasted walnuts or crumbled feta.
- Toss and Serve: Pour the dressing over the potatoes. Gently mix until everything is creamy and coated.Taste and adjust salt and pepper. Add more herbs on top if you like, then serve or chill before serving.
Notes
Substitutions
- Potatoes → Yukon Gold, red potatoes, or russet potatoes for a softer texture
- Celery → Radishes for a peppery crunch
- Olives → Chopped pickles or skip for a milder taste
- Capers → Green olives, pickles, or a splash of pickle brine
- Red onion → Green onions or soak in water to mellow
- Fresh herbs → Dill, parsley, mint, or dried herbs in a pinch
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plant-based yogurt
- Mayonnaise → Olive oil, vegan mayo, or skip for no mayo version
- Apple cider vinegar → White wine vinegar or lemon juice
- Mustard → Dijon or whole grain mustard
- Honey → Maple syrup or a pinch of sugar
- Optional add-ins → Toasted walnuts, sun-dried tomatoes, or crumbled feta
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