This healthy greek yogurt potato salad is such a hit at BBQs! It’s easy to make and the silky greek yogurt sauce packs a real punch while being a lighter alternative to mayo. I also love to serve this still warm.
So I’ve found a new favorite way to eat potatoes!
Move over mashed potatoes of my past, I have eaten this greek yogurt potato salad for dinner more times than I can count over the last couple of months.
I just make a little batch and then add an avocado on top and call it dinner. It’s been one of my main pregnancy cravings lately.
I really have no idea why but it’s pretty healthy and it feels awesome to like food again, so I’m asking zero questions.
Why use greek yogurt in potato salad?
So, mayo based potato salads are all very well, but even as a mayo lover I find this much tastier! And that is while being a little bit healthier. Win/win.
It’s more tangy, more moist and more creamy.
I do consider this very healthy but it’s not low in fat. I use full fat yogurt and I add olive oil to the yogurt mix which makes the sauce a little richer, and less inclined to just disappear into the potatoes.
Otherwise it’s fairly classic – a mix of spring onions and chives, and some dijon mustard and red wine vinegar.
You can of course add some dill – I love it with just the onions and chives because I never really have dill to hand, but it’s certainly a tasty addition.
I have actually been making this greek yogurt potato salad in big batches for years when we’ve hosted barbecues, and it always goes down a treat.
It is easy to make. Just whisk the sauce together and add to chopped, cooked potatoes.
It works well warm or cold – when it’s warm, the sauce goes all melty and luxurious. Irresistible!
Looking for Healthy Vegetarian BBQ Dishes?
Let me help! I have more!
- Try my Tricolore Salad with Chickpeas – super filling and sure to be a hit.
- For the main event, forget the veggie burgers and make some Grilled Halloumi Tacos!
- Another light but carby treat is the Spinach & Artichoke Tortellini Salad.
- Or this easy, light Feta & Artichoke Dip.
Greek Yogurt Potato Salad
- 2.2 lbs (1 kg) potatoes
- 2 cups (440 ml) greek yogurt
- ¼ cup (60 ml) extra virgin olive oil
- 3 tsps red wine vinegar
- 2 tsps of dijon mustard
- 6 stalks of spring onion, aka salad onions, green onions, sliced
- A few large handfuls of chopped fresh chives
- A generous sprinkling of ground salt and pepper, to taste
- To make the dressing, combine all ingredients in a bowl. Cover and place in the refrigerator to let the flavor develop. I’d ideally leave this overnight, but just do what you can.
- When it’s time to prepare the salad, chop your potatoes into small chunks – the size depends on your personal preference but when using new potatoes I usually quarter them – and boil them in salted water until completely cooked. (15-20 minutes)
- Drain. (At this stage I like to add a little extra salt to the drained potatoes, but that’s optional!)
- If you are serving this warm, leave the potatoes for about 15 minutes before stirring in the dressing and serving.
- If you are serving this cold, refrigerate the potatoes until they are completely cool and then combine with the dressing.