Easy Greek Yogurt Potato Salad

Potato salad shows up at every summer cookout, but let’s be honest – the traditional mayo-heavy version can feel pretty rich after a few bites. I wanted something lighter that still had all that creamy, tangy goodness we love. That’s when I started swapping Greek yogurt for mayonnaise.

This healthier take on potato salad has become my go-to side dish for backyard barbecues and potlucks. The Greek yogurt keeps things creamy without weighing you down, and the fresh dill adds a bright flavor that pairs perfectly with grilled meats. Plus, I can feel good about going back for seconds.

The best part? It comes together in about 30 minutes, and you probably have most of the ingredients in your kitchen right now. No special trips to the store, no complicated steps – just straightforward cooking that delivers every single time.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like Yukon Gold, red potatoes, or new potatoes. These varieties hold their shape really well after boiling and won’t turn into mush when you mix them with the dressing. Avoid russet or Idaho potatoes since they’re too starchy and tend to fall apart, leaving you with a mushy salad instead of nice, distinct potato chunks. If you can’t find Yukon Golds, red potatoes are a great backup option and they look pretty in the salad too with their thin red skins left on.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Greek yogurt: You can use sour cream or regular yogurt instead, though regular yogurt is thinner so you might want to drain it first. Mayo works too if you prefer a more traditional potato salad, but you’ll lose that tangy flavor.
• Potatoes: Any potato works here – russets, red potatoes, or Yukon golds all hold up well. Waxy potatoes like red or Yukon gold keep their shape better, while russets get a bit softer and creamier.
• Fresh dill: If you don’t have fresh dill, use about 1 tablespoon of dried dill instead. You can also try fresh parsley or chives for a different herb flavor.
• Mustard: Any mustard works – yellow, Dijon, whole grain, or spicy brown. Each brings its own personality to the salad, so pick what you like or what’s in your fridge.

Watch Out for These Mistakes While Cooking

The biggest mistake with potato salad is cutting your potatoes too small before boiling, which causes them to absorb too much water and turn mushy – instead, boil them whole or in large chunks, then cut them after they’ve cooled.

Mixing the dressing with hot potatoes is another common error that turns your Greek yogurt watery and warm, so always let your potatoes cool completely for at least 30 minutes before adding the yogurt mixture.

Don’t forget to salt your boiling water generously (it should taste like the sea), as this is your only chance to season the potatoes from the inside out, and under-seasoned potatoes will make your whole salad taste bland.

For extra flavor, try mixing the dressing with the potatoes while they’re still slightly warm – just not hot – as this helps the potatoes absorb the tangy yogurt mixture better.

What to Serve With Potato Salad?

Potato salad is one of those side dishes that goes with just about anything you’d throw on the grill, so I love serving it alongside burgers, hot dogs, or grilled chicken. It’s also perfect for a summer cookout spread with corn on the cob, coleslaw, and baked beans. If you’re keeping things simple, this potato salad pairs really well with a rotisserie chicken from the store and some fresh sliced tomatoes. For a lighter meal, try it next to grilled fish or shrimp skewers with a squeeze of lemon.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it’s made with yogurt instead of mayo, it stays fresh and creamy without getting watery. I like to give it a quick stir before serving since the dressing can settle a bit.

Make Ahead: This salad actually tastes better the next day after the flavors have had time to mingle! You can make it up to a day ahead and just keep it chilled until you’re ready to serve. If it seems a little dry after sitting, just stir in a spoonful or two of extra yogurt.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 20-25 g
• Fat: 2-5 g
• Carbohydrates: 150-170 g

Ingredients

For the base:

• 2.2 lbs potatoes (cut into 1-inch cubes for even cooking)
• 1.5 tsp salt

For the dressing:

• 2 tsp Dijon mustard (I prefer Grey Poupon Dijon for a subtle kick)
• 1 cup Greek yogurt (I always use Fage Greek yogurt for the thickest texture)
• 1/3 cup fresh dill (chopped for best aroma)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup finely diced red onion

Step 1: Prepare and Cook the Potatoes

• 2.2 lbs potatoes, cut into 1-inch cubes
• 1.5 tsp salt

Cut the potatoes into 1-inch cubes for even cooking throughout.

Bring a large pot of water to a boil and add 1.5 teaspoons of salt.

Add the potato cubes and boil for 15-20 minutes until they’re fork-tender but still hold their shape—you want them cooked through but not falling apart.

Drain the potatoes in a colander and spread them on a sheet pan to cool for about 30 minutes.

This cooling step is crucial because it allows the potatoes to firm up slightly, which prevents them from becoming mushy when mixed with the dressing.

Step 2: Build the Creamy Dressing

• 1 cup Greek yogurt
• 2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/3 cup fresh dill

While the potatoes cool, combine the Greek yogurt and Dijon mustard in a large mixing bowl, whisking them together until smooth and well incorporated.

Add the garlic powder, black pepper, and most of the fresh dill (reserve a small handful for garnish), stirring until everything is evenly distributed.

Taste the dressing and adjust the seasoning if needed—I like to add a pinch more salt here to ensure the flavors are well-rounded since the potatoes will absorb some of the dressing’s seasonings.

Step 3: Combine and Finish

• cooled potatoes from Step 1
• creamy dressing mixture from Step 2
• 1/4 cup finely diced red onion
• reserved fresh dill for garnish

Once the potatoes have cooled completely, add them to the dressing along with the finely diced red onion.

Fold everything together gently but thoroughly, making sure each potato piece is coated with the creamy dressing.

The red onion will add a fresh crunch and subtle bite that balances the richness of the Greek yogurt.

Taste and adjust seasonings one final time, then transfer to a serving dish and garnish with the reserved fresh dill for a bright, fresh finish.

Easy Greek Yogurt Potato Salad

Delicious Easy Greek Yogurt Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 5 servings

Calories: 750

Ingredients Method

Ingredients

  

For the base::

• 2.2 lbs potatoes (cut into 1-inch cubes for even cooking)
• 1.5 tsp salt

For the dressing::

• 2 tsp Dijon mustard (I prefer Grey Poupon Dijon for a subtle kick)
• 1 cup Greek yogurt (I always use Fage Greek yogurt for the thickest texture)
• 1/3 cup fresh dill (chopped for best aroma)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup finely diced red onion

Method

 

1. Cut the potatoes into 1-inch cubes for even cooking throughout. Bring a large pot of water to a boil and add 1.5 teaspoons of salt. Add the potato cubes and boil for 15-20 minutes until they're fork-tender but still hold their shape—you want them cooked through but not falling apart. Drain the potatoes in a colander and spread them on a sheet pan to cool for about 30 minutes. This cooling step is crucial because it allows the potatoes to firm up slightly, which prevents them from becoming mushy when mixed with the dressing.
2. While the potatoes cool, combine the Greek yogurt and Dijon mustard in a large mixing bowl, whisking them together until smooth and well incorporated. Add the garlic powder, black pepper, and most of the fresh dill (reserve a small handful for garnish), stirring until everything is evenly distributed. Taste the dressing and adjust the seasoning if needed—I like to add a pinch more salt here to ensure the flavors are well-rounded since the potatoes will absorb some of the dressing's seasonings.
3. Once the potatoes have cooled completely, add them to the dressing along with the finely diced red onion. Fold everything together gently but thoroughly, making sure each potato piece is coated with the creamy dressing. The red onion will add a fresh crunch and subtle bite that balances the richness of the Greek yogurt. Taste and adjust seasonings one final time, then transfer to a serving dish and garnish with the reserved fresh dill for a bright, fresh finish.