Go Back
–+ servings

Greek Yogurt Potato Salad Recipe

Elaine Gordon
As 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 157 kcal

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

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.

Nutrition

Calories: 157kcalCarbohydrates: 24gProtein: 6gFat: 4.6gSaturated Fat: 1.2gCholesterol: 157mgSodium: 1001mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 14mgCalcium: 5mgIron: 10mg
Keyword Greek Yogurt Potato Salad Recipe
Tried this recipe?Let us know how it was!