Can I use a different kind of potato?

Absolutely. Any waxy variety like red or fingerling potatoes works beautifully. Just avoid starchy potatoes like russets they tend to fall apart.

Will regular yogurt work if I don’t have Greek yogurt?

Regular yogurt is thinner and less tangy, so your salad might end up a bit watery. For the best results, stick with Greek yogurt, or strain regular yogurt if that’s all you have.

How do I prevent the salad from getting watery?

Make sure the potatoes are completely cool and drained before mixing in the dressing. Resist the urge to dress hot potatoessteam = water!

Can I make this potato salad in advance?

Yes, in fact, it tastes even better after chilling for a few hours or overnight. Just give it a gentle stir before serving.

Greek Yogurt Potato Salad Recipe

There’s just something irresistible about a bowl of creamy potato salad, but if you want all that indulgent flavor without the heaviness of mayonnaise, Greek Yogurt Potato Salad is going to be your new summer staple. Imagine fork-tender potatoes tossed in a tangy, herby, and slightly crunchy sauce, featuring the magic of Greek yogurt, zippy mustard, fresh dill, and crunchy pickles. It’s easy, fast, and lighter than the classic version perfect for hectic nights or last-minute backyard gatherings.

Why You’ll Love This Recipe

Speedy and Simple: This potato salad comes together in no time, with minimal hands-on effort. Boil, toss, chill done.
Light and Fresh: Thanks to Greek yogurt, you get all the creaminess and tang without mayo weighing things down.
Loaded with Flavor: Each bite is a burst sharp mustard, vibrant dill, briny pickles, fresh chives, and just a hint of garlic.
Perfect for Prep: This salad NEEDS a bit of chill time, making it ideal to make in advance for stress-free weeknight dinners or meal prep.

Ingredients You’ll Need

Petite Gold Potatoes: The creamy texture is unmatched, and their buttery flavor shines through, but any waxy potato works! Just avoid starchy russets here.
Greek Yogurt: Choose 0% non-fat for a healthy, tangy, protein-packed base. It makes the salad luxuriously creamy.
Dijon Mustard: A necessity for that gentle heat and complexity a classic potato salad component!
Apple Cider Vinegar: Adds zing, balancing the richness with bright, punchy acidity.
Olive Oil: A splash for silkiness and depth; don’t skip it.
Celery Seed: That classic old-school crunch and earthy aroma tiny but mighty.
Fresh Chives: For a pop of color and a faint oniony sweetness that feels just right.
Dried Dill: Unmistakably herby; fresh dill works if you have it!
Dill Pickles & Pickle Juice: This duo brings extra crunch and a tangy bite that’s totally addictive.
Red Onion: For subtle sharpness and extra color.
Garlic: Minced, for a savory undertone.
Salt and Pepper: Absolutely essential to bring it all together taste and season as you go!

Tip: Be gentle with those perfect potatoes no one wants mushy salad!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Add Veggies: Stir in diced celery, shredded carrots, or even sweet peas for crunch and color.
Make it Vegan: Sub in a dairy-free unsweetened yogurt if you want a plant-based salad.
Egg It Up: Chopped hard-boiled eggs make it extra hearty and traditional.
Spice Things Up: Sprinkle in smoked paprika, cayenne, or sliced jalapeños for a kick.
Herb Swap: Try tarragon, parsley, or basil for a different dimension of freshness.

How to Make Greek Yogurt Potato Salad

Step 1: Prep the Potatoes

Quarter your petite gold potatoes (bite-size is key for soaking up the sauce) and bring them to a boil in a well-salted pot of water. Boil just until fork-tender not mushy! about 6–8 minutes.

Step 2: Cool Down

Drain your potatoes and let them cool completely. (This ensures the sauce doesn’t get watery and keeps everything crisp.)

Step 3: Make the Dressing

While your potatoes cool, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, celery seed, garlic, dill, chives, chopped pickles, pickle juice, red onion, plus a good pinch of salt and black pepper.

Step 4: Mix and Chill

Gently combine the cooled potatoes with the sauce in a large bowl. Be gentle keep those potato chunks intact! Cover and refrigerate for at least an hour to let flavors marry and the salad firm up.

Step 5: Serve

Give it a quick taste, add an extra sprinkle of herbs or a dash of salt if needed, and serve chilled.

Tip: For best results, make this salad the night before flavors get even better!

Pro Tips for Making the Recipe

Chop Evenly: Small, uniform pieces mean every bite is the same texture and they cook evenly.
Generous Salting: Salt the potato-boiling water generously; this brings out the potatoes’ butteriness.
Be Gentle: Fold the dressing into the potatoes slowly avoid mashing for the perfect chunky texture.
Chill Time Matters: Refrigerating lets the flavors meld and gives you that cool, creamy bite.

How to Serve

Greek Yogurt Potato Salad is so versatile! Serve it as a side with grilled chicken, burgers, or salmon for a satisfying dinner. It’s perfect for picnics (no mayo worries), and even packs beautifully in lunchboxes. A sprinkle of extra dill or chives on top just before serving makes it feel truly special.

Pair this with grilled veggies, roasted meats, or tuck it next to a sandwich for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store your potato salad in an airtight container in the fridge. It stays fresh for up to 3 days and actually gets tastier as it sits!

Freezing

Not recommended. The texture of potatoes and dairy doesn’t survive freezing well; they get watery and grainy.

Reheating

There’s really no need! Potato salad is meant to be eaten chilled, but if you like a slightly warmed version, just let it come to room temp for a bit before serving.

FAQs

Can I use a different kind of potato?

Absolutely. Any waxy variety like red or fingerling potatoes works beautifully. Just avoid starchy potatoes like russets they tend to fall apart.
Will regular yogurt work if I don’t have Greek yogurt?

Regular yogurt is thinner and less tangy, so your salad might end up a bit watery. For the best results, stick with Greek yogurt, or strain regular yogurt if that’s all you have.
How do I prevent the salad from getting watery?

Make sure the potatoes are completely cool and drained before mixing in the dressing. Resist the urge to dress hot potatoessteam = water!
Can I make this potato salad in advance?

Yes, in fact, it tastes even better after chilling for a few hours or overnight. Just give it a gentle stir before serving.

Final Thoughts

There’s nothing like a bowl of fresh, creamy Greek Yogurt Potato Salad—especially when it’s full of vibrant herbs, savory pickles, and those perfectly tender potatoes. It’s easy, fast, and absolutely delicious, without any heaviness. Give this one a try, and don’t be afraid to put your own spin on it. You might find it becomes a must-have at your family table!