Greek Yogurt Potato Salad
This Greek yogurt potato salad is made with just eight simple ingredients (and no mayo!) for a creamy, savory, side dish. Whip it up in minutes for a crowd-pleasing recipe that’s perfect for barbecues, picnics, and every occasion in between!
It’s a must-have recipe at every gathering. I love the classic version, but a bowl of mayo-heavy potato salad isn’t where I want to spend my splurge at a cookout. Of course, I’m all about balance, but if I’m going to splurge, I’d rather it be on a slice of oat flour cake or a freshly baked brownies.
That’s where this no mayo potato salad comes in to save the day! It has all the texture and flavor you love, but the dressing is built on greek yogurt, lemon, and olive oil instead of mayo. The best part is, no one will be able to tell the difference.
Greek Yogurt Potato Salad Ingredients
- Potatoes - I use baby potatoes, but any small potatoes will work.
- Greek yogurt - Make sure you use plain flavored yogurt. This takes the place of mayonnaise and gives you the same creamy texture with a tangier finish.
- Lemon juice - Fresh lemon juice is best, but bottled varieties can be used. The acidity cuts through the richness of the yogurt and olive oil for a bright, well-rounded flavor.
- Olive oil - Combines with the yogurt to form an emulsion, creating a smooth, rich dressing.
- Aromatics - Shallots and garlic add a savory flavor for extra depth.
- Fresh dill - This adds a refreshing, almost citrusy taste that balances out the rest of the ingredients.
What potatoes are best for potato salad?
Smaller potatoes are best because of the skin to “potato meat” ratio. The skin of smaller potatoes will help keep the potato shape. However, larger potatoes like Russet potatoes or sweet potatoes won’t hold a small bite-sized shape when cut up.
I recommend sticking to waxy potatoes like red potatoes, new potatoes, fingerling potatoes, or baby potatoes (some call them nibbles).
How to Make Potato Salad With Greek Yogurt
The only cooking here is boiling the potatoes. Everything else is a bowl and a toss.
Step 1: Boil the potatoes on the stove until they are tender enough to pierce with a fork.
Step 4: Refrigerate the potato salad until you’re ready to serve. Then, add the remaining yogurt dressing, toss, and enjoy!
Can I make this dill potato salad ahead of time?
You can make this up to 24 hours before you plan on serving it. Prepare the recipe as directed below. However, I recommend reserving a few extra spoonfuls of the dressing to add to the potato salad when it’s game time. If needed, mix a little warm water into the reserved dressing to loosen it up a bit. Then, toss into the potatoes.
Potato Salad Recipe Variations
- Toss in grilled or pulled chicken to turn it into a main dish.
- Include some turkey bacon pieces to the mix for added crunch.
- Sprinkle some capers over top which is a common potato salad ingredient.
- Fold in pieces of hard-boiled egg for a “classic” potato salad flavor.
Greek Yogurt Potato Salad Tips
- Salt the potatoes! When boiling the potatoes, add a generous pinch of salt to the pot so it can cook into the potatoes. If you’ve ever had an unsalted French fry before, you know why salt is your friend when it comes to potatoes.
- To make sure the potatoes are cooked, gently press the back of a fork into one of the potatoes while it’s still in the pot of water. If the potato gives a little, they’re done. If it’s still stiff and hard they need another few minutes to cook.
- Toss the potatoes with the yogurt dressing while they are still warm. This allows the potatoes to soak up the dressing better.
- Reserving a little yogurt dressing will provide a creamy consistency when you’re ready to serve your potato salad. Because the dressing is yogurt based, it will thicken up a bit while the potatoes cool. When ready to serve, adding a few spoonfuls of the dressing will give the potato salad a more classic look and feel.
Storing Greek Yogurt Potato Salad
Store leftover no mayo potato salad in an airtight container in the fridge for up to a week. The potato salad can be enjoyed cold right out of the fridge. If desired add a small splash of warm water to the potatoes, and toss gently to help loosen up the yogurt dressing.
What to serve with dill potato salad
Frequently Asked Questions
Yes, potatoes are naturally gluten free. As always, check the labels on the ingredients you are using.
The consistency of the dressing will be a little thinner with dairy free yogurt but it will work. For the best results, I recommend using a greek-style dairy free yogurt.
This no mayo potato salad will last in the fridge for up to a week when stored in an airtight container. However, it’s best to enjoy it within a few hours if it’s left out at room temperature.
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Recipe
Potato Salad with Greek Yogurt
Equipment
Ingredients
- 2 lbs baby potatoes
- ⅔ cup greek yogurt - plain and unsweetened
- 1 lemon - juiced (approx. 4 Tbsp)
- 1 tablespoon olive oil
- ¼ shallot - finely diced
- 1 garlic clove - finely chopped
- ¼ teaspoon sea salt - plus more to cook the potatoes
- 3 tablespoon dill - loosely chopped
Instructions
- Place the potatoes in a large pot and fill with water until they’re fully submerged. Sprinkle the potatoes generously with sea salt. Heat on the stove over medium-high heat for 10 - 15 minutes until tender enough to poke with a fork. Once done, drain the potatoes and set aside to cool slightly.2 lbs baby potatoes
- Prepare the dressing by adding the greek yogurt, lemon juice, olive oil, diced shallot, chopped garlic, sea salt, and dill to a small bowl. Mix well to combine. Set aside.⅔ cup greek yogurt, 1 lemon, 1 Tbsp olive oil, ¼ shallot, 1 garlic clove, ¼ tsp sea salt, 3 Tbsp dill
- While the potatoes are still warm, cut them in half (or quarters if your potatoes are bigger) and add them to a large bowl. Reserve a few big spoonfuls of the dressing and spoon the rest over the potatoes and toss well to coat.
- Refrigerate the potato salad until ready to serve.
- When ready to enjoy, add the reserved yogurt dressing, toss gently, and serve.
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