Greek Yogurt Potato Salad (Printable)

Creamy, tangy potato salad with Greek yogurt, fresh herbs, and crisp vegetables. A lighter take on the classic summer side.

# Ingredient List:

→ Vegetables

01 - 2 lbs baby potatoes, halved or quartered
02 - 3 stalks celery, finely diced
03 - 1/2 small red onion, finely chopped
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped

→ Dressing

06 - 1 cup plain Greek yogurt (whole or 2%)
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp olive oil
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 12–15 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and black pepper until smooth.
03 - Add cooled potatoes, celery, red onion, dill, and parsley to the bowl. Toss gently to coat all ingredients evenly with the dressing.
04 - Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
05 - Garnish with extra herbs if desired. Serve cold.

# Expert Tips:

01 -
  • The Greek yogurt makes it incredibly creamy without being heavy
  • Fresh herbs and crunchy vegetables give every bite incredible texture
  • It actually tastes better after sitting in the fridge for a day
02 -
  • Dress the potatoes while theyre still slightly warm so they absorb more flavor
  • Red or Yukon Gold potatoes hold their texture better than russets
  • The salad needs time in the refrigerator to reach its full potential
03 -
  • Taste the dressing before adding it to the potatoes and adjust to your liking
  • Use a potato masher to lightly crush a few potatoes for extra creaminess

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