Herby Greek Yogurt Potato Salad
Creamy, tangy, and loaded with fresh herbs, this Greek yogurt potato salad is a lighter take on the classic. Tender boiled potatoes are tossed in a luscious yogurt dressing with dill, parsley, and a hint of garlic. Perfect for picnics, barbecues, or as a refreshing side dish.
For 4 servings
- prep · ~5 min
Prep the potatoes.
Scrub the potatoes and cut them into uniform 1-inch cubes. Leave the skin on for texture and nutrients.
- boil · ~15 min
Boil the potatoes.
1.Place the cubed potatoes in a large pot and cover with cold water by 1 inch.2.Add 1 teaspoon salt to the water and bring to a rolling boil over high heat.3.Reduce heat to medium and cook until fork-tender but not falling apart, about 10 to 12 minutes.4.Drain well in a colander and let cool for 10 minutes.TIPStart with cold water — this ensures even cooking from edge to center. Don't overcook; you want the cubes to hold their shape when tossed. - mix · ~2 min
Make the yogurt dressing.
1.In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, and minced garlic until smooth.2.Stir in the chopped dill, parsley, 0.25 teaspoon salt, and a pinch of black pepper.3.Taste and adjust seasoning if needed. - mix · ~2 min
Toss the salad.
1.Add the warm, drained potatoes to the bowl with the yogurt dressing.2.Add the sliced green onions and diced celery.3.Gently fold everything together with a rubber spatula until the potatoes are evenly coated.TIPTossing while potatoes are slightly warm helps them absorb the dressing flavors deeply. Be gentle to avoid mashing the potatoes. - rest · ~30 min
Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. The salad tastes even better after a few hours.
TIPThis salad keeps well in the fridge for up to 3 days. Stir gently before serving and add a fresh squeeze of lemon if it needs brightening. - garnish · ~1 min
Finish and serve.
Give the salad a gentle stir. Transfer to a serving bowl and finish with an extra crack of black pepper and a light scattering of fresh dill.
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 for even cooking from edge to center.
- 2Boil until just fork-tender — about 10-12 minutes — so cubes hold their shape.
- 3Toss dressing with warm potatoes so they absorb the herb flavors deeply.
- 4Use full-fat Greek yogurt for a creamy, tangy base that won't curdle.
- 5Chill at least 30 minutes before serving; flavors meld and improve overnight.
- 6Stir gently before serving and add a squeeze of lemon if the salad needs brightness.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and increase yogurt by 1 tablespoon for a lighter dressing that still clings well.
high proteinHigh-protein
Add 1 cup of cooked chickpeas or diced hard-boiled eggs for an extra protein boost that turns the side into a meal.
jainJain
Omit garlic and green onions (roots are avoided) and substitute with asafoetida (hing) and chives for a similar savory depth.
veganVegan
Replace Greek yogurt with a thick, unsweetened plant-based yogurt (e.g., coconut or soy) and use maple syrup instead of honey for tang.
Why this is on our healthy list.
Rich in Probiotics
The live cultures in Greek yogurt support gut health and digestion, making this a gut-friendly side dish.
High in Potassium
Potatoes with their skins are a natural source of potassium, which aids muscle function and blood pressure regulation.
Low in Saturated Fat
Using Greek yogurt instead of mayonnaise significantly cuts saturated fat, while still delivering creamy texture.
Antioxidant Boost from Herbs
Fresh dill and parsley provide vitamins A, C, and K along with antioxidant compounds that support immune health.
Frequently asked questions
Yes, but the dressing may be thinner and less creamy; for best results, drain it in a paper towel-lined sieve for 15 minutes to thicken.
