Greek Yogurt Potato Salad is a creamy, lightened-up, versatile side dish recipe with loads of flavor from fresh herbs!
With the imminent return of school, it (sadly) feels like summer is pretty much over. But the truth is, it's not even mid-August yet...and the blazing temps in some unlucky parts of the country (?) won't be going anywhere anytime soon. So I don't know about y'all, but I'm not ready for slow cooker soups and pumpkin recipes quite yet. Because there's still plenty of time left for fresh produce and grilling and cool summer sides!
Enter today's Greek Yogurt Potato Salad. It's a healthier spin on potato salad that would be enjoyable year-round, complementing a variety of entrees. But because it includes a generous smattering of fresh herbs, it's especially lovely (and seasonally appropriate) as a summer side dish recipe.
Greek Yogurt Potato Salad
While many creamy potato salads feature a mayonnaise-based dressing, the secret sauce in this Greek Yogurt Potato Salad is based on...wait for it...GREEK YOGURT!
Ha. Perhaps I should have given this recipe a more mysterious title.
Regardless, Greek yogurt is lighter than mayo and packed with protein. But because it's also neutral in flavor, it's easy to lend it plenty of zip with white wine vinegar, a splash of lemon juice, garlic powder, S+P, and a full cup of minced fresh herbs.
(That being said, if you're a mayonnaise lover, you may certainly still incorporate it into this potato salad! I think half mayo, half Greek yogurt would be a nice balance.)
I happened to have fresh parsley, basil, and dill on hand, so that's what I chose to put in my potato salad. Taking into consideration the fact that certain herbs are more overpowering than others, I used about half a cup of parsley, a quarter cup of basil, and a quarter cup of dill.
But the beauty of this recipe is that you can tweak the herbs to your liking, particularly if you have an overzealous herb garden! Parsley is always a good choice for the primary herb, but it can be nicely complemented by herbs other than the basil and dill that I used. Tarragon, chives, or even a pinch of thyme would also be delicious in this potato salad.
So who's already itching for fall? And who's not quite ready for summer to end?
Whichever side of the divide you fall on, I think this Greek Yogurt Potato Salad has a place in your life.
It's creamy and decadent yet lightened-up.
It's packed with fresh summer flavor yet it makes a versatile year-round side.
It's easy. It's different. It's YUMMY.
And I hope you get to try it soon!
More Potato Salad Goodness
Greek Yogurt Potato Salad
- 3 pounds yellow, or Yukon Gold potatoes, peeled & cut into bite-sized chunks
- 1 ½ tablespoons + ½ teaspoon salt, DIVIDED
- 1 ½ cups Greek yogurt
- 1 ½ tablespoons white wine vinegar
- 2 teaspoons lemon juice
- 1 cup fresh herbs, minced (recommended: ½ cup parsley + ¼ cup basil + ¼ cup dill)
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
- Place the potato chunks in a large pot and add 2 quarts of cold water (the water should cover the potatoes by a couple of inches, so use more if necessary). Stir in 1 ½ tablespoons salt. Bring the water to a boil and then turn down to a simmer. Cook for 13 to 18 minutes or until the potatoes are tender. Drain the potatoes and set aside to cool.
- In a large bowl, whisk together the Greek yogurt, white wine vinegar, lemon juice, fresh minced herbs, garlic powder, ½ teaspoon salt, and pepper. Fold in the cooled potatoes and stir gently until evenly coated. Taste and adjust the seasonings, adding more salt and pepper, if desired. Cover and chill for several hours. Garnish with additional fresh minced herbs before serving.
- I made this recipe with small yellow potatoes, cutting them in halves, thirds, or quarters depending on size (the goal is to end up with mostly uniform-sized pieces).
- You may substitute mayonnaise for half of the Greek yogurt, if you wish.
- Recipe may be halved for fewer servings.