Elaine GordonAs spring rolls into summer, picnics, barbecues, and potlucks become the backdrop for many meals. This Greek Yogurt Potato Salad is a fantastic side dish that pairs beautifully with grilled meats, like chicken, burgers, or even veggie skewers. It’s also great alongside a fresh green salad, or even as part of a hearty sandwich platter. You can enjoy this salad cold or at room temperature, making it a perfect dish for any occasion.
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When I think of comfort food, potato salad often finds its way to the top of my list. However, the standard creamy version can sometimes be overloaded with mayo and calories. Enter the Greek Yogurt Potato Salad: my lightened-up, tangy twist on this classic dish that doesn’t skimp on flavor.
Using Greek yogurt instead of mayonnaise creates a creamy base with a punch of protein, smooth texture, and less fat. This salad is not just nourishing; it’s also a palette of vibrant flavors and textures. The freshness of the vegetables combined with the warmth of the potatoes brings this dish to life.
My Ingredient Journey
Now, permit me to take you through the ingredients I’ve chosen for this delightful salad. Each component plays its role in creating an incredible dish.
Russet Potatoes: The star here! Their fluffy texture when cooked makes for a perfect foundation.
Greek Yogurt: This ingredient is the game changer. It adds creaminess while keeping the salad light.
Hard-Boiled Eggs: They add protein and richness. Plus, who doesn’t love the charming bite of an egg in their potato salad?
Celery: Perfectly crisp, celery gives a delightful crunch that contrasts with the creaminess of the yogurt.
Red Onion: Just a hint of sharpness comes from the finely diced onion. It balances out the creaminess of the Greek yogurt.
Sweet Pickle Relish and Dijon Mustard: These add a tangy twist that keeps every bite interesting.
Fresh Herbs: Parsley not only brings freshness but also a pop of color.
These ingredients work in harmony, elevating a classic recipe into something vibrant and nutritious.
Ingredients List
- 2 hard-boiled eggs, peeled and chopped
- ½ cup crisp celery, finely chopped
- 2 tablespoons finely diced red onion, for a hint of bite
- 1 teaspoon apple cider vinegar, to brighten the flavors
- ½ teaspoon onion powder, for background depth
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons fresh parsley, finely minced
- ½ teaspoon smoked paprika, for a subtle warmth and color
- ¾ teaspoon kosher salt, to season the salad
- ½ cup plain, non-fat Greek yogurt, for a creamy tang
- 3 tablespoons sweet pickle relish, for a tangy-sweet contrast
- 1 teaspoon Dijon mustard, for a touch of sharpness
- 2 tablespoons light mayonnaise, for added richness
- 1 tablespoon kosher salt, for boiling the potatoes
- 2 pounds russet potatoes, peeled and cut into chunks
How to Make Greek Yogurt Potato Salad
This is where the magic happens. Follow these simple steps to whip up this refreshing dish:
Step 1: Boil the Potatoes
Bring a large pot of salted water to a boil, then drop in the potato chunks. The goal is to cook them until they are fork-tender. It’ll take about 10-15 minutes. Once done, drain and let the potatoes cool.
Step 2: Prepare the Dressing
In a mixing bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, apple cider vinegar, and spices including the onion powder and paprika. Give it a good stir until it’s all blended.
Step 3: Mix in the Vegetables and Eggs
Now you’re ready to fold in the goodies. Gently add the chopped hard-boiled eggs, celery, red onion, minced parsley, and sweet pickle relish into the dressing. Be careful not to smash the potatoes; a gentle touch goes a long way.
Step 4: Combine the Potatoes
Once everything is well combined, add the cooled potato chunks to the mix. Toss everything gently but thoroughly. The creaminess of the dressing should coat every piece. Taste and season with kosher salt and black pepper as needed.
Step 5: Chill and Serve
Let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully. Before serving, give it a little stir and adjust any seasonings if necessary.
Recipe Notes
Each ingredient in this potato salad serves a purpose:
Russet Potatoes: They soak up the dressing well while remaining fluffy.
Greek Yogurt: Provides a healthier creaminess with probiotics.
Hard-Boiled Eggs: Boost nutrition, adding protein that makes the dish more satisfying.
Celery: Offers a nice crunch and a refreshing flavor.
Red Onion: Adds depth and bite, which complements the creamy base.
Sweet Pickle Relish and Dijon Mustard: These provide an exciting contrast to the dish.
Recipe Variations
Change things up based on your preferences and what you have on hand:
Swap the Potatoes: Try using sweet potatoes for a unique and colorful twist.
Add Crunchy Veggies: Throw in diced bell peppers or cucumbers for added texture.
Spice it Up: A sprinkle of cayenne or chopped jalapeños can add heat if that’s your thing.
Use Greek Yogurt Flavors: Experiment with flavored Greek yogurts like garlic or cucumber for an exciting taste.
Greek Yogurt Potato Salad Recipe
Equipment
- Mixing bowl, spoon, sauce-pan
Ingredients
- 2 hard-boiled eggs
- ½ cup crisp celery
- 2 tablespoons finely diced red onion
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ cup plain non-fat Greek yogurt
- 3 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 2 tablespoons light mayonnaise
- 1 tablespoon kosher salt
- 2 pounds russet potatoes
Instructions
Step 1: Boil the Potatoes
- Bring a large pot of salted water to a boil, then drop in the potato chunks. The goal is to cook them until they are fork-tender. It’ll take about 10-15 minutes. Once done, drain and let the potatoes cool.
Step 2: Prepare the Dressing
- In a mixing bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, apple cider vinegar, and spices including the onion powder and paprika. Give it a good stir until it’s all blended.
Step 3: Mix in the Vegetables and Eggs
- Now you’re ready to fold in the goodies. Gently add the chopped hard-boiled eggs, celery, red onion, minced parsley, and sweet pickle relish into the dressing. Be careful not to smash the potatoes; a gentle touch goes a long way.
Step 4: Combine the Potatoes
- Once everything is well combined, add the cooled potato chunks to the mix. Toss everything gently but thoroughly. The creaminess of the dressing should coat every piece. Taste and season with kosher salt and black pepper as needed.
Step 5: Chill and Serve
- Let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully. Before serving, give it a little stir and adjust any seasonings if necessary.
Notes
Nutrition
Frequently Asked Questions
1. Can I make this potato salad ahead of time?
Absolutely! It tastes even better after sitting in the fridge for a day, as the flavors meld together beautifully.
2. Is Greek yogurt healthier than mayonnaise?
Yes, generally speaking, Greek yogurt contains less fat and calories while being higher in protein. It brings a creamy texture without compromising health.
3. What can I serve with this potato salad?
It pairs well with grilled meats like chicken and burgers. It’s also great next to a fresh garden salad or on a picnic plate.
4. Can I make this salad vegan?
Certainly! Substitute the Greek yogurt with a plant-based yogurt and skip the eggs to make it vegan-friendly.
5. What type of potatoes is best for potato salad?
Russet potatoes are ideal due to their fluffy texture, but red or Yukon gold potatoes work well too. Just avoid waxy potatoes as they can become mushy.
6. How long can I store this potato salad?
You can store it in an airtight container in the fridge for about 3 to 5 days. Just be sure to check the taste and freshness before serving again.
Conclusion
This Greek Yogurt Potato Salad is more than just a side dish; it’s a vibrant addition to any gathering. It brings comfort and nutrition to the table with every scoop. The combination of flavors, textures, and the lovely balance of creaminess makes it a winner in my kitchen.
So, whether you’re hosting a barbecue, attending a potluck, or simply want a delicious salad to complement your dinner, give this recipe a try. I can guarantee you that it’ll become a staple in your meal rotation. Cooking is all about experimenting, sharing, and enjoying, and I hope this salad inspires you in your culinary journey!
