Herbed Yogurt Potato Salad
Creamy, tangy potato salad made with Greek yogurt instead of mayonnaise, tossed with fresh dill, chives, and a hint of Dijon mustard. The potatoes are boiled just until tender, then folded into the herbed yogurt dressing while still warm so they soak up all the flavor. Perfect for summer picnics, barbecues, or as a light side dish.
For 4 servings
- prep · ~5 min
Prep the potatoes.
1.Scrub the potatoes clean under running water.2.Halve any larger baby potatoes so all pieces are roughly uniform in size. - boil · ~15 min
Boil the potatoes until fork-tender.
1.Place potatoes in a large pot and cover with cold water by 2 inches.2.Add 0.5 tsp salt to the water and bring to a rolling boil over high heat.3.Reduce heat to medium and simmer until potatoes are just fork-tender (12–15 minutes).TIPStart potatoes in cold water — this ensures even cooking from edge to center. - prep · ~5 min
Drain and cool the potatoes slightly.
1.Drain potatoes in a colander and let them sit for 5 minutes to steam-dry.2.Transfer to a large mixing bowl while still warm.TIPToss potatoes into the dressing while warm — they absorb flavors better than cold ones. - mix · ~3 min
Make the herbed yogurt dressing.
1.In a medium bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, pinch of salt, and black pepper.2.Fold in chopped dill, chives, minced red onion, and diced celery until well combined. - mix · ~2 min
Toss the warm potatoes with the dressing.
1.Pour the herbed yogurt dressing over the warm potatoes.2.Gently fold everything together with a spatula until potatoes are evenly coated, being careful not to break them up.3.Taste and adjust salt or lemon juice if needed. - rest · ~15 min
Rest before serving for best flavor.
Let the salad sit at room temperature for 15 minutes so the flavors meld, or refrigerate for up to 2 hours if serving later.
TIPThis salad can be made a few hours ahead — the flavors deepen as it sits. Bring to room temp before serving. - garnish · ~1 min
Finish with a final flourish and serve.
Give the salad a gentle stir, transfer to a serving bowl, and sprinkle a little extra chopped dill on top. Serve at room temperature or lightly chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Start potatoes in cold water to ensure even cooking from edge to center.
- 2Toss warm potatoes into the dressing—they absorb flavors better than cold ones.
- 3Use full-fat Greek yogurt for a creamy, tangy dressing that won't separate.
- 4Let the salad rest at least 15 minutes for flavors to meld; it's even better the next day.
- 5For a crunchier texture, add diced celery just before serving to keep it crisp.
- 6Drain and steam-dry potatoes for 5 minutes to avoid a watery dressing.
Adapt it for your goals.
Vegan
Substitute plain vegan coconut or almond yogurt for Greek yogurt and use a plant-based Dijon mustard. This keeps the tangy, creamy base while making it entirely plant-based.
low fatLow-fat
Use non-fat Greek yogurt and reduce olive oil to 1/2 tablespoon. This cuts calories and fat while still delivering the same herby, tangy flavor.
extra crunchExtra-crunch
Add 1/4 cup of finely chopped cucumber or radish for an extra layer of crunch and freshness—perfect for summer picnics.
smoky baconSmoky bacon
Fold in 3 tablespoons of crumbled cooked bacon for a smoky, savory twist that pairs beautifully with the creamy yogurt dressing.
Why this is on our healthy list.
Rich in Probiotics
Greek yogurt is a natural source of probiotics, which support gut health and digestion, especially when paired with fresh herbs.
Low in Added Fats
This dressing uses yogurt instead of mayonnaise, significantly reducing saturated fat while keeping the salad creamy and satisfying.
High in Vitamin K and A
Fresh dill and chives provide a boost of vitamins K and A, supporting bone health and immune function.
Good Source of Potassium
Potatoes are naturally rich in potassium, an essential mineral that helps maintain healthy blood pressure and muscle function.
Frequently asked questions
Starting potatoes in cold water allows them to heat gradually, so the centers cook at the same rate as the edges, preventing a tough exterior and a raw interior.
