Greek Yogurt Dill Potato Salad is a light, healthy and refreshing salad that skips the mayo but not the flavor! Fresh and delicious flavors!
GREEK YOGURT DILL POTATO SALAD
This salad is light and refreshing! I get lots of emails from folks who want a lighter and healthier alternative to potato salad. Basically, folks want an option other than mayo. I can respect that. Personally I adore a good mayo-laden potato salad. But for many folks who are looking for lighter, healthier (but still tasty!) options, there aren't always a whole lot of reliable recipes. So, I played around with and tested out a few recipes.
FREQUENTLY ASKED QUESTIONS:
Nope! If you don't enjoy the flavor of dill, just leave it out. If you prefer, you can replace it with another fresh herb that you enjoy.
Yes. You can use mayonnaise instead of Greek yogurt.
No. You can use any potato you prefer.
This potato salad has to be kept refrigerated. Place in covered container into the refrigerator and it will keep for up to 3 days. Do not freeze.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- little or baby potatoes
- plain Greek yogurt
- mustard
- vinegar (white, apple cider or white wine vinegar)
- sugar
- salt and pepper
- onion powder
- fresh chopped dill
HOW TO MAKE GREEK YOGURT POTATO SALAD:
Slice potatoes in half.
Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10-15 minutes (until fork tender.) Drain cooked potatoes.
Whisk together dressing ingredients (yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill)
Gently stir together warm potatoes with dressing ingredients.
Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing.
Then serve! This salad needs to be kept refrigerated.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Creamy Dill Potato Salad
Ingredients
- 1.5 pounds little or baby potatoes
- ½ cup plain Greek yogurt
- ½ Tablespoon mustard
- ½ Tablespoon vinegar (white, apple cider or white wine vinegar)
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- 2 tablespoon fresh chopped dill (or 1 Tablespoon dried)
Instructions
- Slice little potatoes in half.
- Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10-15 minutes (until fork tender.) Drain cooked potatoes.
- Whisk together dressing ingredients (yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill)
- Gently stir together warm potatoes with dressing ingredients.
- Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing.
Notes
- This potato salad has to be kept refrigerated. Place in covered container into the refrigerator and it will keep for up to 3 days. Do not freeze.
- Fresh dill can be replaced with your favorite herb of choice.
- Any other variety of potato can be substituted for the little potatoes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Recipe inspiration: Running in a Skirt
Emily
I’m back to make this for the 4th or 5th time in a matter of weeks! So so good and especially perfect for me because I dislike mayonnaise. Finally a potato salad I can enjoy!!
Emily
Wow this is fabulous!!! I am not a fan of Mayo and can’t stomach regular potato salad. This is absolutely delicious and so easy to throw together. Just made it for the second time this week!
Brandie @ The Country Cook
Awww wow! You are so very sweet Emily! Thank you so very much for coming back to leave a comment and review!
Mike
Is this regular or Dijon mustard?
Ann Brown
I never tried potato salad with yogurt before, but I must say it was a pleasant surprise. I tried your recipe yesterday and, oh my, it was incredibly delicious! Thank you for sharing with us!
Brandie
So glad it was a winner for you 🙂
Lalita
I just made this and took a sample taste. Oh yum!! Can't wait for it to be chilled and the flavours marry together.
Brandie @ The Country Cook
Yay!! You are so sweet to let me know!!
Lynda Hardy
Oh this looks like such a delicious take on potato salad - I can't wait to give it a try!
Colleen
This is certainly a potato salad worth making right away...it looks and sounds fabulous!
Carlee
Yum!! I love a good mayo potato salad too, but it is nice to have some lighter options. This sounds amazing!
Joanne
This potato salad looks delicious, and love the dill and Greek yogurt.