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Healthy potato salad with a dill yogurt sauce.
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Potato Salad with Greek Yogurt

This healthy potato salad is made with just eight simple ingredients (and no mayo!) for a wholesome side dish that is creamy, savory, and full of protein and healthy fats. Whip it up in minutes for a crowd-pleasing recipe that’s perfect for barbecues, picnics, and every occasion in between!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: dill potato salad, healthy potato salad, no mayo potato salad
Servings: 8 servings
Calories: 118kcal
Author: Ansley Beutler

Equipment

1 Large Pot
1 Small Bowl
1 Large Bowl

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 tablespoon olive oil, ¼ shallot, 1 garlic clove, ¼ teaspoon sea salt, 3 tablespoon 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.

Notes

Storing : Store leftovers 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.
 

Nutrition

Serving: 1serving | Calories: 118kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 1mg