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–+ servings
Bowl of Greek yogurt potato salad on marble table by bright window light.

Greek Yogurt Potato Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 to 6 people
Author: Nico Pallotta

  • 1½ pounds (680 g) potatoes (small waxy potatoes are best, but any work)
  • 1 rib celery finely chopped or 1 cup thinly sliced radishes
  • ½ cup (70 g) olives Kalamata or Castelvetrano
  • 2 tablespoons (16 g) capers drained, or ½ cup dill pickles
  • 1 small red onion thinly sliced
  • ½ cup (1 handful) fresh dill or parsley

Dressing

  • ¾ cup (180 g) Greek yogurt or non-dairy yogurt
  • 2 tablespoons (30 g) mayonnaise or vegan mayo or extra virgin olive oil
  • 1 tablespoons (15 g) apple cider vinegar + 2 tablespoons for the potatoes
  • 1 tablespoon (15 g) mustard yellow or Dijon
  • 1 to 2 teaspoons honey optional
  • ¾ teaspoons salt + black pepper

  • Cook the potatoes: Place 1½ pounds potatoes in a pot and cover with cold water. Bring to a boil, then add 1 tablespoon salt.
    Lower the heat and simmer for 15 to 25 minutes, until fork-tender. Drain and let cool slightly.
    Step 1 Boiled potatoes steaming off in a colander.
  • Cut and season: Cut the warm potatoes into bite-size pieces. Add them to a large bowl and sprinkle with 2 tablespoons apple cider vinegar. Let sit for a few minutes.
    Step 2 Warm potatoes cut into chunks and tossed with vinegar in a bowl.
  • Make the dressing: In a small bowl, whisk together ¾ cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 to 2 teaspoons honey, ¾ teaspoons salt, and black pepper.
    Step 3 Creamy yogurt dressing being whisked in a small bowl.
  • Add mix-ins: Add 1 rib celery, ½ cup olives, 2 tablespoons capers, 1 small red onion, and ½ cup fresh dill to the potatoes.
    Optionally, you can add toasted walnuts or crumbled feta.
    Step 4 Chopped vegetables and herbs added to potatoes in a large bowl.
  • Toss and Serve: Pour the dressing over the potatoes. Gently mix until everything is creamy and coated.
    Taste and adjust salt and pepper. Add more herbs on top if you like, then serve or chill before serving.
    Step 5 Potato salad being gently mixed until creamy and well coated.
Substitutions
  • Potatoes → Yukon Gold, red potatoes, or russet potatoes for a softer texture
  • Celery → Radishes for a peppery crunch
  • Olives → Chopped pickles or skip for a milder taste
  • Capers → Green olives, pickles, or a splash of pickle brine
  • Red onion → Green onions or soak in water to mellow
  • Fresh herbs → Dill, parsley, mint, or dried herbs in a pinch
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or plant-based yogurt
  • Mayonnaise → Olive oil, vegan mayo, or skip for no mayo version
  • Apple cider vinegar → White wine vinegar or lemon juice
  • Mustard → Dijon or whole grain mustard
  • Honey → Maple syrup or a pinch of sugar
  • Optional add-ins → Toasted walnuts, sun-dried tomatoes, or crumbled feta
 
Tips
  • Toss warm potatoes with vinegar → they soak up more flavor
  • Use waxy potatoes → they hold their shape better
  • Let potatoes steam-dry → keeps the dressing creamy, not watery
  • Add plenty of fresh herbs → they bring the whole salad to life
  • Let it rest before serving → flavors blend and improve
  • Easy to adapt → swap for vegan yogurt and mayo if needed
  • Store in the fridge → keeps well for up to 3 days in an airtight container
  • Sodium note → actual intake is often lower since some salt stays in the bowl with the dressing
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