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Greek Yogurt Potato Salad

Greek Yogurt Potato Salad

  • Author: Mary
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Greek Yogurt Potato Salad is a healthy, protein-packed twist on the classic picnic favorite. Using creamy Greek yogurt instead of mayonnaise, this salad offers a tangy and refreshing flavor while combining tender waxy potatoes with crunchy celery, fresh herbs, and a zesty lemon-Dijon dressing. Perfect for warm-weather meals, it is light, easy to make, and highly customizable to suit any taste.

Ingredients

Scale

Potatoes

  • 2 pounds waxy potatoes (Yukon Gold or red potatoes), peeled and chopped

Dressing

  • 1 cup thick Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Mix-Ins

  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion or shallots, finely chopped
  • 2 tablespoons fresh herbs (dill, parsley, or chives), chopped

Instructions

  1. Cook the Potatoes: Start by boiling the peeled and chopped potatoes in salted water for about 10-15 minutes until they are just tender but not falling apart. Drain and let them cool slightly to preserve their texture in the salad.
  2. Prepare the Dressing: In a large bowl, whisk together the thick Greek yogurt, Dijon mustard, fresh lemon juice, salt, and pepper. This creates a tangy and creamy base for the salad.
  3. Combine Ingredients: Gently fold the cooled potatoes, chopped celery, red onion, and fresh herbs into the yogurt dressing, carefully coating every piece without mashing the potatoes.
  4. Chill Before Serving: Cover the salad and refrigerate for at least one hour to allow the flavors to meld, enhancing the freshness and taste of the dish.

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes for a firm texture that holds up well in the salad.
  • Don’t overcook the potatoes to avoid a mushy salad; they should be tender but intact.
  • Use thick Greek yogurt or strain regular yogurt to achieve the best creamy consistency.
  • Chill the salad well before serving to let flavors develop fully.
  • Add fresh herbs last or just before serving to keep their vibrant color and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 5mg

Keywords: Greek Yogurt Potato Salad, Healthy Potato Salad, Picnic Recipes, Light Potato Salad, Protein-Packed Salad, Waxy Potato Salad, Dairy-Based Salad Dressing

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Find it online: https://marysplate.com/greek-yogurt-potato-salad/