Description
This Greek Yogurt Potato Salad is a healthier twist on the classic, made with creamy non-fat Greek yogurt, fresh herbs, crunchy pickles, and simple seasonings. Light yet satisfying, it’s perfect for picnics, potlucks, and family meals, offering tangy and flavorful bites in every forkful while keeping the salad light and nutritious.
Ingredients
Units
Scale
Potatoes
- 3 lbs. petite gold potatoes, quartered
Dressing
- 1 cup non-fat plain 0% Greek yogurt (226g)
- 1.5 Tbsp. dijon mustard
- 1.5 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. celery seed
- 2 cloves garlic, minced
Add-ins
- 1 Tbsp. fresh chives, chopped
- 1 tsp. dried dill
- 1 spear dill pickles, chopped (35g)
- 1 tsp. dill pickle juice
- 2 Tbsp. red onion, chopped
- Salt and pepper, to taste
Instructions
- Boil the Potatoes: Chop the petite gold potatoes into quarters (or smaller if they are large) to ensure bite-sized pieces. Place them in a pot, cover with water, and season the water generously with salt. Bring to a boil and cook for 6-8 minutes until the potatoes are fork-tender but not falling apart.
- Cool the Potatoes: Once cooked, strain the potatoes using a colander and let them sit until completely cooled. This prevents the salad from becoming mushy.
- Prepare the Dressing: In a medium bowl, combine Greek yogurt, dijon mustard, apple cider vinegar, olive oil, celery seed, minced garlic, fresh chives, dried dill, dill pickle, dill pickle juice, red onion, salt, and pepper. Stir well and adjust seasonings as needed.
- Combine Potatoes and Dressing: Add the cooled potatoes to a large mixing bowl. Pour the prepared dressing over the potatoes and gently mix to coat all the pieces, taking care not to mash the potatoes.
- Chill the Salad: Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least one hour to allow the flavors to meld and the salad to fully chill.
- Serve: Remove the salad from the refrigerator, give it a gentle stir, and serve chilled.
Notes
- Nutritional values are estimated and may vary based on exact ingredients used.
- Any potato variety can be substituted, but petite gold or red potatoes provide best texture.
- Gently mix in the dressing to prevent mashing the potatoes.
- Chilling for at least an hour before serving enhances the flavors.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 140
- Sugar: 2g
- Sodium: 270mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
