Greek Yogurt Potato Salad – Creamy, Bright, and Better for You
This Greek Yogurt Potato Salad brings all the comfort of a classic potato salad with a lighter, tangier twist. It’s creamy without being heavy, and it gets a fresh lift from lemon, herbs, and crunchy veggies. Think picnic-friendly, weeknight-quick, and potluck-approved.
If you love old-school potato salad but want something that feels a bit lighter and brighter, this version hits the sweet spot. It’s familiar, satisfying, and easy to make ahead.
Greek Yogurt Potato Salad - Creamy, Bright, and Better for You
Ingredients
Method
- Prep the potatoes: Scrub and cut potatoes into 1-inch chunks. Keep the skins on for texture and nutrients, or peel if you prefer a smoother salad.
- Cook until just tender: Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.Bring to a gentle boil and cook 10–12 minutes, until a fork slides in with slight resistance. Don’t overcook.
- Drain and steam-dry: Drain well, then return potatoes to the warm pot for 2–3 minutes to let excess moisture evaporate. This keeps the dressing from thinning out.
- Whip up the dressing: In a large bowl, whisk together Greek yogurt, mayo (if using), Dijon, apple cider vinegar, lemon zest, lemon juice, olive oil, garlic, 1/2 teaspoon salt, and a few grinds of pepper.Taste and adjust acidity or salt.
- Fold in the crunch: Stir in celery, red onion, chopped pickles, dill, and parsley. This builds flavor before the potatoes go in.
- Add warm potatoes: While the potatoes are still slightly warm, gently fold them into the dressing. Warm potatoes absorb flavor better, so you get a more cohesive salad.
- Adjust and chill: Taste for seasoning.If it needs more brightness, add a splash of vinegar or lemon juice. Cover and chill at least 30–60 minutes for the flavors to blend.
- Serve and garnish: Right before serving, give it a gentle stir. Sprinkle with extra dill, parsley, and a pinch of paprika for color.Add a drizzle of olive oil if it looks a bit dry.
What Makes This Recipe So Good
- Lighter, not lighter-tasting: Greek yogurt swaps in for most of the mayo, giving you creaminess and protein without the heaviness.
- Fresh, clean flavors: Lemon zest, dill, and a splash of apple cider vinegar keep each bite lively.
- Great texture mix: Tender potatoes meet crisp celery, red onion, and tangy pickles for a balanced bite.
- Make-ahead friendly: The flavors deepen as it chills, making it perfect for gatherings.
- Customizable: Easy to adapt with herbs, add-ins, and different mustards.
Shopping List
- Yukon Gold potatoes (or red potatoes), about 2 pounds
- Plain Greek yogurt, 1 cup (2% or whole milk for best texture)
- Mayonnaise, 2–3 tablespoons (optional, for roundness)
- Dijon mustard, 1 tablespoon
- Apple cider vinegar, 1–2 tablespoons
- Lemon, 1 (zest and 1 tablespoon juice)
- Celery, 2 ribs, finely chopped
- Red onion, 1 small, finely diced (or use scallions)
- Dill pickles, 2–3 spears, finely chopped (or 2 tablespoons capers)
- Fresh dill, 2–3 tablespoons, chopped
- Fresh parsley, 2 tablespoons, chopped
- Garlic, 1 small clove, grated or minced (optional)
- Olive oil, 1 tablespoon (optional, for silkiness)
- Salt and black pepper, to taste
- Paprika, a pinch, for garnish (optional)
Step-by-Step Instructions
- Prep the potatoes: Scrub and cut potatoes into 1-inch chunks. Keep the skins on for texture and nutrients, or peel if you prefer a smoother salad.
- Cook until just tender: Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.Bring to a gentle boil and cook 10–12 minutes, until a fork slides in with slight resistance. Don’t overcook.
- Drain and steam-dry: Drain well, then return potatoes to the warm pot for 2–3 minutes to let excess moisture evaporate. This keeps the dressing from thinning out.
- Whip up the dressing: In a large bowl, whisk together Greek yogurt, mayo (if using), Dijon, apple cider vinegar, lemon zest, lemon juice, olive oil, garlic, 1/2 teaspoon salt, and a few grinds of pepper.Taste and adjust acidity or salt.
- Fold in the crunch: Stir in celery, red onion, chopped pickles, dill, and parsley. This builds flavor before the potatoes go in.
- Add warm potatoes: While the potatoes are still slightly warm, gently fold them into the dressing. Warm potatoes absorb flavor better, so you get a more cohesive salad.
- Adjust and chill: Taste for seasoning.If it needs more brightness, add a splash of vinegar or lemon juice. Cover and chill at least 30–60 minutes for the flavors to blend.
- Serve and garnish: Right before serving, give it a gentle stir. Sprinkle with extra dill, parsley, and a pinch of paprika for color.Add a drizzle of olive oil if it looks a bit dry.
Keeping It Fresh
Store the potato salad in an airtight container in the fridge for up to 4 days. Greek yogurt can tighten up as it chills, so you may want to stir in a spoonful of yogurt or a splash of lemon juice before serving leftovers. Keep it cold when serving outdoors; set the bowl over a pan of ice if it’ll sit out for more than an hour.
Avoid freezing, as potatoes and yogurt don’t thaw well.
Benefits of This Recipe
- Higher protein, lower heft: Greek yogurt adds protein and creamy texture with less saturated fat than an all-mayo version.
- Balanced flavor profile: The mix of tangy yogurt, bright lemon, and briny pickles keeps each bite interesting.
- Meal-prep friendly: It tastes even better the next day, so it’s ideal for making ahead.
- Budget-friendly: Uses simple ingredients you probably already have on hand.
- Versatile pairing: Works with grilled chicken, salmon, burgers, or veggie skewers.
What Not to Do
- Don’t overcook the potatoes: Mushy potatoes can turn the salad gluey. Aim for just tender.
- Don’t skip seasoning the cooking water: Salting the water seasons the potatoes from the inside out.
- Don’t add watery ingredients without draining: Pat pickles and rinsed capers dry so they don’t thin the dressing.
- Don’t dress cold potatoes only: Folding in while warm helps the flavors soak in and meld.
- Don’t overmix: Stir gently to keep the potatoes intact and the texture pleasant.
Recipe Variations
- Herb swap: Use chives, tarragon, or basil in place of dill and parsley, or mix a few.
- Extra tang: Add 1 tablespoon capers or a splash of pickle brine for brinier flavor.
- Spicy kick: Stir in 1 teaspoon hot mustard or a pinch of red pepper flakes.
- Mediterranean twist: Add crumbled feta, sliced Kalamata olives, and a little oregano.
- Egg lovers: Fold in chopped hard-boiled eggs for a more classic deli-style feel.
- Green boost: Toss in chopped spinach, arugula, or blanched green beans for color and crunch.
- No-mayo version: Skip the mayo completely and add another tablespoon of olive oil for richness.
- Vegan option: Use a thick plant-based yogurt and vegan mayo; adjust lemon and salt to taste.
FAQ
Can I make this potato salad the day before?
Yes. It actually tastes better after chilling because the flavors meld.
Stir before serving and adjust with a spoonful of yogurt or a splash of lemon if it tightened up overnight.
Which potatoes are best?
Yukon Golds hold their shape and have a creamy texture. Red potatoes are also great. Russets tend to fall apart more easily, so be gentle if you use them.
How do I keep the onions from overpowering the salad?
Rinse diced red onion under cold water for 20–30 seconds or soak in ice water for 10 minutes, then drain well.
This softens the bite but keeps the crunch.
Can I use regular yogurt instead of Greek yogurt?
You can, but strain it through a fine mesh sieve or cheesecloth for 30–60 minutes to thicken it. Otherwise the dressing may be too runny.
What if my salad turns out too tangy?
Stir in an extra tablespoon of yogurt or mayo and a drizzle of olive oil. A pinch of sugar or honey can also round out the acidity.
How do I prevent the potatoes from breaking?
Cut them evenly, cook just until tender, and let them steam-dry.
Fold gently with a spatula instead of stirring vigorously with a spoon.
Is this safe to bring to a picnic?
Yes, but keep it chilled. Use an insulated cooler and try not to let it sit out at room temperature for more than 2 hours (1 hour if it’s hot outside).
Can I add bacon or protein?
Absolutely. Crisp bacon, flaked salmon, or shredded rotisserie chicken all work well.
Add just before serving to keep textures fresh.
Final Thoughts
This Greek Yogurt Potato Salad gives you classic comfort with a brighter, lighter edge. It’s simple to make, easy to customize, and reliable for everything from weekday dinners to potlucks. Keep the potatoes tender, season as you go, and don’t be shy with fresh herbs.
With a little chill time, you’ll have a creamy, tangy salad that everyone goes back for.
