Herby Greek Yogurt Potato Salad
This Herby Greek Yogurt Potato Salad transforms a classic side into a gut-friendly delight, featuring tender potatoes coated in a creamy, tangy Greek yogurt dressing with fresh dill and chives.
For 4 servings
**Cook and Chill Potatoes**: Wash the new potatoes thoroughly. Place them in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes completely and spread them out on a baking sheet to cool to room temperature. Once cooled, transfer to an airtight container and refrigerate for at least 4 hours, or preferably overnight, to develop resistant starch.
**Prepare Dressing**: In a large mixing bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, and olive oil. Whisk until smooth and well combined. Stir in the finely chopped fresh dill and chives. Season the dressing with 1/2 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Taste and adjust seasoning if needed.
**Cut Vegetables**: Once the potatoes are thoroughly chilled, cut them into bite-sized pieces, roughly 1/2 to 3/4 inch cubes. In a separate bowl, combine the finely diced celery and very finely minced red onion.
**Combine Ingredients**: Add the chilled, cut potatoes, diced celery, and minced red onion to the bowl with the prepared yogurt dressing.
**Gently Fold and Season**: Using a spatula, gently fold all the ingredients together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes.
**Chill and Serve**: Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning with additional salt and pepper if necessary. You can also add a splash of lemon juice for extra brightness. Serve chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Skip the Chill**: Chilling the cooked potatoes for at least 4 hours (or overnight) is crucial for increasing their resistant starch content, which is beneficial for gut health.
- 2**Gentle Mixing**: Potatoes can break down easily. Use a spatula and a gentle folding motion to combine the ingredients to maintain the potato's texture.
- 3**Adjust Acidity**: If you prefer a tangier salad, add an extra teaspoon of apple cider vinegar or a squeeze of fresh lemon juice to the dressing.
- 4**Make Ahead**: This potato salad tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
Adapt it for your goals.
Protein Boost
Add 1/2 cup cooked, crumbled bacon or 2-3 chopped hard-boiled eggs for extra protein and flavor.
Herb MedleyHerb Medley
Experiment with other fresh herbs like parsley, mint, or tarragon for a different aromatic profile.
Vegan OptionVegan Option
Substitute the Greek yogurt with a plain, unsweetened dairy-free yogurt alternative (e.g., almond or cashew-based) to make this recipe suitable for a vegan diet.
Why this is on our healthy list.
Gut Health Support
The cooling of cooked potatoes increases resistant starch, a prebiotic fiber that feeds beneficial gut bacteria, while Greek yogurt provides probiotics for a healthy microbiome.
High in Protein
Greek yogurt is an excellent source of protein, contributing to satiety and muscle maintenance, making this a more filling and balanced side dish.
Rich in Vitamins & Minerals
Potatoes offer potassium and Vitamin C, while the fresh herbs and vegetables provide essential vitamins, minerals, and antioxidants.
Frequently asked questions
A: Chilling cooked potatoes converts some of their digestible starch into resistant starch. This type of starch acts as a prebiotic, feeding beneficial gut bacteria and improving digestive health.
