Potato Salad with Yogurt

Potato salad with yogurt is the light, tangy, and satisfying version of traditional potato salad that packs all the flavor without the heaviness of mayo. By using Greek yogurt as the base, this version becomes a high-protein, lower-fat, and gut-friendly alternative that’s just as creamy, even more refreshing, and perfectly versatile.

This salad is ideal for summer BBQs, potlucks, meal prep, or anytime you crave a cold, creamy side that won’t weigh you down. With fresh herbs, crunchy veggies, and tender potatoes in every bite, this recipe elevates a classic comfort food into something smarter and just as craveable.

Why Use Yogurt in Potato Salad?

• Lighter than mayo: Yogurt slashes the fat but keeps the creaminess.
• Protein-packed: Especially when using Greek yogurt.
• Tangy freshness: Adds brightness and depth without overwhelming the other flavors.
• Versatile base: Pairs well with herbs, mustard, garlic, and lemon for an elevated flavor profile.

Ingredients for the Perfect Potato Salad with Yogurt

For the Salad:

• 2 lbs baby red or Yukon gold potatoes, halved or quartered
• 1 celery stalk, finely chopped
• 1 small red onion, finely diced
• 3 green onions, thinly sliced
• ¼ cup chopped fresh dill (or parsley/chives)

For the Yogurt Dressing:

• ¾ cup plain Greek yogurt (full fat or 2%)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• 1 garlic clove, minced
• 1–2 tsp honey (optional for balance)
• Salt and black pepper, to taste

Optional Add-Ins:

• Hard-boiled eggs, chopped
• Capers or pickles, for tang
• Crumbled feta for a Mediterranean spin
• Cucumber or radish slices, for crunch

How to Make Yogurt Potato Salad

1. Boil the Potatoes

• Place potatoes in a large pot, cover with cold water, and add a big pinch of salt.
• Bring to a boil and cook until fork-tender, about 12–15 minutes.
• Drain and let cool for 10–15 minutes.

2. Mix the Dressing

• In a bowl, whisk together Greek yogurt, Dijon mustard, vinegar, garlic, honey, salt, and pepper.
• Adjust seasonings to taste — you want it tangy, slightly savory, with just a touch of sweetness.

3. Combine and Toss

• In a large bowl, add the cooled potatoes, celery, onion, green onions, and herbs.
• Pour the dressing over and toss gently to coat without breaking the potatoes.
• Chill for at least 30 minutes for flavors to meld.

Flavor Variations for Yogurt Potato Salad

The beauty of this dish lies in its adaptability. Make it your own with bold flavors or keep it clean and classic.

Tips for Best Results

• Use waxy potatoes like red or Yukon gold—they hold their shape best.
• Let potatoes cool slightly before mixing with yogurt to avoid a watery salad.
• Use full-fat Greek yogurt for creaminess, or go with skyr for extra protein.
• Make it ahead—flavor improves as it chills!

Storage and Make-Ahead

• Store in an airtight container in the fridge for up to 4 days.
• Best served chilled, making it ideal for meal prep or make-ahead gatherings.
• Do not freeze—yogurt and potatoes don’t thaw well.

Nutrition Snapshot (Per Serving – Approximate)

Compared to mayo-heavy versions, this salad is a cleaner, leaner option without sacrificing texture or taste.

What to Serve with Yogurt Potato Salad

This dish pairs well with:

• Grilled chicken, fish, or veggie skewers
• Burgers or plant-based patties
• Roasted veggies or corn on the cob
• Cold picnic spreads

It’s the perfect complement to both casual meals and elegant menus.

Conclusion

Potato Salad with Yogurt is the upgrade your summer (and year-round) meals deserve. It’s fresh, healthy, tangy, and incredibly versatile. Whether you’re serving it at a cookout, packing it for lunch, or meal prepping for the week, this modern version of a comfort food staple is sure to win hearts—and taste buds.

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