Greek Yogurt Potato Salad (Printer-friendly)

Creamy, tangy potato salad made lighter with Greek yogurt, fresh dill, parsley, celery, and red onion. A refreshing summer side.

# What You'll Need:

→ 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

# How To Make It:

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 yogurt dressing gives you all the creaminess you want without that heavy mayo-coated feeling afterwards
  • Fresh herbs and crunchy vegetables make every bite interesting and bright
  • It actually gets better as it sits, so it is perfect for meal prep or making ahead
02 -
  • Do not skip the chilling time—the flavors need at least 30 minutes to really come together and taste their best
  • Start with less salt than you think you need because the Dijon and yogurt both have saltiness already
  • The potatoes absorb some of the dressing as they sit, so it might look a little less creamy after a few hours in the fridge
03 -
  • Cut your potatoes into uniform sizes so they all cook at the same rate—nothing worse than some pieces turning to mush while others stay crunchy
  • If you have time, toss the warm potatoes with a little of the dressing right after draining them—they will absorb the flavor so much better
  • Taste your yogurt before starting because some brands are much more tart than others, which affects how much vinegar you need

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