Healthy and flavorful Potato Salad with Greek Yogurt is a creamy and easy salad recipe without mayo. This recipe is the perfect addition to a warm summer picnic.
Gather all Ingredients
To get started, you’ll need the following ingredients:
- Baby red potatoes are considered to be the healthiest of all potatoes, as they contain the highest levels of vitamins, minerals and healthy phytochemicals. Health Benefits of Potatoes.
- Greek yogurt is an excellent source of calcium, which can help improve bone health. It also contains probiotics, which support a healthy bacterial balance in the gut. Health Benefits of Greek Yogurt.
- Celery and red onions
- Dijon mustard, fresh dill, salt, and cracked black pepper
How to make this Recipe:
- Cook and cool potatoes
Place diced potatoes in a medium pot. Cover them with water and add a pinch of salt. Bring the potatoes to a boil and cook for 15-20 minutes, or until potatoes are easily pierced with a fork. Drain potatoes and let them cool for at least 30 minutes.
- Prepare yogurt dressing
Stir Dijon mustard, Greek yogurt, red onions, salt, and black pepper together in a small bowl.
- Add all ingredients to a bowl
Add potatoes (cooked and cooled), celery, yogurt dressing, and dill to a large bowl.
- Combine and enjoy
Stir to combine. Taste and add salt and black pepper, if needed.
VIDEO:
Potato Salad with Greek Yogurt: Frequently Asked Questions
Yes, you can prepare it a day in advance. In fact, making it ahead allows the flavors to meld together. Store it in an airtight container in the refrigerator until ready to serve.
You can add chopped dill pickles, capers, hard-boiled eggs, fresh herbs (such as parsley or chives), lemon zest, or a splash of vinegar can enhance the flavor.
Yes, using Greek yogurt instead of mayonnaise reduces the fat content and calories while adding protein and probiotics, making it a healthier option.
To prevent mushy potatoes, avoid overcooking them. Boil until just tender and immediately drain and cool them to stop the cooking process.
Yes, both low-fat and non-fat Greek yogurt can be used. However, full-fat Greek yogurt will provide a richer and creamier texture.
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Potato Salad with Greek Yogurt
Ingredients
- 2 pounds baby red potatoes (diced into 1/2-inch pieces)
- ½ cup celery (chopped)
- 2 tablespoons red onions (finally chopped)
- 2 teaspoons Dijon mustard (or to taste)
- 1 cup plain Greek yogurt
- ¼ cup fresh dill (chopped)
- Salt and cracked black pepper (to taste)
Instructions
- Place diced potatoes in a medium pot. Cover them with water and add a pinch of salt. Bring the potatoes to a boil and cook for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes and let them cool for at least 30 minutes.
- Yogurt dressing: stir Dijon mustard, Greek yogurt, red onions, salt, and black pepper together in a small bowl.
- Add potatoes (cooked and cooled), celery, yogurt dressing, and dill to a large bowl and stir to combine. Taste and add salt and black pepper, if needed.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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