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Greek Yogurt Potato Salad

Creamy Greek Yogurt Potato Salad That Will Wow Your Senses

This Greek Yogurt Potato Salad is a healthy, creamy twist on a classic dish that impresses at any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 large Eggs Adds protein and richness; substitute with hard-boiled egg whites for lower cholesterol.
  • 1.5 lbs Potatoes Opt for Yukon gold or red potatoes for best results.
  • 4 pieces Green Onions Adds sharpness and brightness; regular onions can be used if preferred.
  • 3 stalks Celery Contributes crunch and freshness; can be replaced with diced cucumbers.
For the Dressing
  • 0.75 cup Greek Yogurt Use non-fat or low-fat for lighter options.
  • 2 tbsp Extra Virgin Olive Oil Enhances richness and flavor; swap with avocado oil if desired.
  • 1 tbsp Apple Cider Vinegar White vinegar may be used if apple cider is unavailable.
  • 1 tbsp Dijon Mustard Adds a tangy kick; yellow mustard can be a milder substitute.
  • 1 tsp Garlic Powder Fresh minced garlic can also be used.
  • 1 tsp Onion Powder Adjust based on personal spice preference.
  • 1 tsp Fine Sea Salt Use kosher salt if necessary.
  • 0.25 tsp Black Pepper Increase to taste.
For Garnish (Optional)
  • 2 tbsp Fresh Dill Substitute with dried dill or parsley as an alternative.
  • 2 tbsp Fresh Parsley Omit if not available or swap with cilantro.

Equipment

  • Saucepan
  • large pot
  • mixing bowl
  • baking sheet
  • whisk

Method
 

Preparation Steps
  1. Start by placing 3 eggs in a saucepan, covering them with cold water. Bring to a boil, reduce to a simmer and cook for 8 minutes. Transfer to ice water for 5 minutes, then peel and dice.
  2. Wash and chop 1.5 lbs of potatoes into bite-sized pieces. Boil in salted water for approximately 15 minutes until fork-tender. Drain and cool to room temperature.
  3. In a bowl, mix ¾ cup Greek yogurt, 2 tbsp olive oil, 1 tbsp apple cider vinegar, and 1 tbsp Dijon mustard with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp fine sea salt, and ¼ tsp black pepper. Whisk until smooth.
  4. Combine cooled potatoes in a large bowl with half the dressing, stirring gently. Let rest for 10 minutes.
  5. Add diced celery, green onions, diced eggs, fresh dill, and parsley to the bowl. Mix gently until combined.
  6. Cover salad and refrigerate for at least 2 hours. Adjust seasoning before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 300mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Storing in an airtight container keeps the salad fresh for up to 4 days. This dish also tastes better if prepared the night before serving.

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