Easy Greek Yogurt Potato Salad

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Growing up, potato salad always meant mayo – lots of it. That’s just how my mom made it, and I never questioned it. When my friend brought a Greek yogurt version to our neighborhood cookout last summer, I’ll admit I was skeptical.

But here’s the thing – that first bite changed everything. The tanginess of Greek yogurt actually works better than mayo, and it makes the whole dish feel lighter without losing that creamy texture we all love. Plus, it’s a bit healthier, which means I can go back for seconds without feeling guilty about it.

What Kind of Potatoes Should I Use?

While this recipe calls for russet potatoes, you actually have a few good options when making potato salad. Russets work well because they’re starchy and can really soak up the dressing, but they can get a bit mushy if overcooked. Yukon Golds are another great choice – they hold their shape better and have a naturally buttery taste that works really well in potato salad. If you prefer a firmer texture, red potatoes are your best bet since they stay intact and have a slightly sweet flavor. Just remember to cut your potatoes into similar-sized pieces (about 1-inch cubes) so they cook evenly, and always start them in cold water before bringing to a boil.

Options for Substitutions

This lighter version of potato salad is pretty flexible – here’s what you can swap out:

• Russet potatoes: You can easily swap russets with Yukon Gold or red potatoes. Just keep in mind that waxy potatoes like Yukons will hold their shape better, while russets tend to be a bit more creamy when mashed.
• Greek yogurt: If you’re out of Greek yogurt, try regular plain yogurt (strain it first in a coffee filter for 30 minutes to remove excess water), or use sour cream instead. Full-fat versions work just as well as non-fat.
• Sweet pickle relish: Not a fan of sweet relish? Try diced dill pickles instead, or leave it out completely. You could also use chopped cucumber for some crunch without the pickle flavor.
• Red onions: Green onions or sweet white onions work great here too. If using white onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Parsley: Feel free to swap parsley with fresh dill or chives – both herbs work really well in potato salad. Or skip the herbs altogether if you’re not a fan.
• Hard-boiled eggs: These can be left out if you’re making an egg-free version. You might want to add extra celery or some diced bell peppers for more texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them around the 15-minute mark of boiling to prevent them from becoming mushy. Another common error is not letting the potatoes cool completely before mixing them with the Greek yogurt dressing, which can cause the yogurt to become warm and separated, so make sure to let them cool to room temperature first. To keep your potato salad from becoming bland, don’t forget to generously salt the boiling water (it should taste like sea water) and season the potatoes while they’re still warm – this allows them to absorb the seasoning better. For the best texture and flavor, cut your potatoes into uniform, bite-sized pieces (about 3/4-inch cubes) before boiling, and don’t skip the resting time in the fridge (at least 2 hours) which allows all the flavors to meld together perfectly.

What to Serve With Potato Salad?

This lighter Greek yogurt potato salad is perfect for summer cookouts and pairs wonderfully with all your favorite grilled foods. Try serving it alongside burgers, grilled chicken, or hot dogs for a classic backyard BBQ combo. For a complete picnic spread, add some fresh corn on the cob and a crisp cucumber salad to round out the meal. Since this potato salad already has a creamy, tangy flavor profile, it also goes great with simple proteins like grilled fish or a perfectly cooked steak.

Storage Instructions

Keep Fresh: This Greek yogurt potato salad needs to chill out in the fridge! Place it in an airtight container and it’ll stay good for up to 4 days. The flavors actually get better after a day as everything mingles together, making it perfect for meal prep or make-ahead situations.

Make Ahead: Want to prep this in advance for a party? You can make it up to 24 hours before serving. Just give it a good stir before serving, and if it seems a bit dry, mix in an extra spoonful of Greek yogurt to bring back the creamy texture. The potatoes tend to soak up the dressing as they sit.

Food Safety: Since this salad contains eggs and dairy, don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s a hot day above 90°F). If you’re serving it at a picnic or BBQ, try nestling the serving bowl in a larger bowl filled with ice to keep it cool.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	85-95 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 120-130 g

Ingredients

• 2 pounds russet potatoes
• 1 tablespoon kosher salt (for boiling potatoes)
• 1/2 cup plain non-fat greek yogurt
• 2 tablespoons light mayonnaise
• 1 teaspoon dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 cup chopped celery
• 3 tablespoons sweet pickle relish
• 2 tablespoons finely minced red onions
• 2 tablespoons chopped parsley
• 2 hard-boiled eggs

Step 1: Cook the Potatoes

Start by peeling and cutting the potatoes into ¾-inch cubes.

Place the cubed potatoes in a large saucepan, adding enough water to cover them by 1-inch.

Bring the water to a boil over medium-high heat, then add 1 tablespoon of salt.

Reduce the heat to medium and let the potatoes simmer, stirring occasionally, until they are fork-tender, which should take about 8 minutes.

Once done, drain the potatoes and transfer them to a large bowl to cool slightly.

Step 2: Prepare the Dressing

In a medium-sized bowl, whisk together the yogurt, mayonnaise, mustard, salt, pepper, and onion powder until well combined.

This will be the creamy dressing for your potato salad.

Step 3: Mix the Potatoes with Dressing

Pour the prepared dressing over the warm potatoes in the large bowl.

Gently stir the mixture to evenly coat the potatoes with the dressing, being careful to maintain the shape of the potato cubes as much as possible.

Step 4: Prepare and Add Additional Ingredients

Peel and cut the hard-boiled eggs into ¼-inch cubes.

Add the chopped celery, pickles, red onions, parsley, and cut eggs to the potato mixture in the bowl.

Stir gently to combine all the ingredients.

Add additional salt and pepper to taste, ensuring the flavors are balanced.

Step 5: Chill and Serve

Cover the potato salad and refrigerate for about 1 hour, allowing the flavors to meld and the salad to chill thoroughly.

Once chilled, your potato salad is ready to be served.

Enjoy it as a refreshing side dish at your next meal or gathering!