Greek Yogurt Potato Salad (Print Version)
A lighter twist on classic potato salad featuring Greek yogurt, fresh dill, parsley, and crunchy vegetables for a perfect summer side dish.
# What You Need:
→ Vegetables
01 - 2 lbs baby potatoes, halved or quartered
02 - 3 stalks celery, finely diced
03 - 1/2 small red onion, finely chopped
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
→ Dressing
06 - 1 cup plain Greek yogurt (whole or 2%)
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp olive oil
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
# Directions:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 12–15 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and black pepper until smooth.
03 - Add cooled potatoes, celery, red onion, dill, and parsley to the bowl. Toss gently to coat all ingredients evenly with the dressing.
04 - Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
05 - Garnish with extra herbs if desired. Serve cold.
# Expert Tips:
01 -
- The tangy Greek yogurt dressing feels somehow lighter yet still satisfying, letting the fresh vegetables shine through instead of being buried under heavy creaminess
- You can assemble this ahead of time and it actually gets better as it sits, making it the ultimate stress-free party side that lets you focus on your guests instead of last-minute prep
02 -
- I once skipped the chilling step and served it immediately, which was fine but the flavor difference is genuinely noticeable, so plan ahead and let it rest
- The potatoes absorb some dressing as they sit, so if you are making this the day before, you might want to reserve a little extra dressing to freshen it up before serving
03 -
- Cut your potatoes into uniform sizes so they all cook at the same rate, preventing some from being done while others remain undercooked
- If your dressing feels too thick after refrigeration, stir in a teaspoon of water or extra olive oil to bring it back to the perfect consistency