If you’re on the hunt for a fresh, tangy twist on a classic side, this Creamy Greek Yogurt Potato Salad Recipe is exactly what you need. It takes the beloved comfort of traditional potato salad and elevates it with the lush creaminess of Greek yogurt, balanced by the bright bite of dill pickles and the subtle tang of Dijon mustard. Whether you’re gearing up for a summer BBQ or just craving a delightful, wholesome dish, this salad combines simple, wholesome ingredients into a flavor-packed masterpiece that will quickly become your go-to for gatherings or easy meals.
Ingredients You’ll Need
This Creamy Greek Yogurt Potato Salad Recipe relies on a handful of straightforward, readily available ingredients that each bring their own special touch. From tender new potatoes providing a soft base, to the zesty pickles and mustard that give the salad its signature bite, every component plays a role in creating the perfect balance of flavor and texture.
- New potatoes (2 pounds): Their waxy texture helps them hold shape and soak up the dressing beautifully without falling apart.
- Hard boiled eggs (2, chopped): Adds a rich, creamy contrast to the potatoes and enhances the salad’s protein content.
- Celery (2 stalks, finely chopped): Delivers a refreshing crunch and a hint of natural sweetness to the mix.
- Sour cream (½ cup, preferably full fat): Adds extra creaminess and a subtle tang that complements the Greek yogurt perfectly.
- Greek yogurt (½ cup, preferably full fat): The star of the recipe, offering creamy texture with the added benefit of a lively, slightly tart flavor.
- Pickle juice (2-4 tablespoons): Intensifies the tanginess and ties the flavors together beautifully—start with less and adjust to taste.
- Green onions (2, sliced): Bring an oniony sharpness and fresh green color for visual appeal.
- Chopped dill pickles (½ cup): Provide bursts of crunchy, salty tang to elevate every bite.
- Chopped chives (2 tablespoons): Sprinkle in gentle onion flavor and vibrant green flecks.
- Dijon mustard (1 tablespoon, smooth): Adds depth and a mild spicy note that’s hard to resist.
- Salt (1 teaspoon): Essential for enhancing all the natural flavors in the salad.
- Dried garlic powder (½ teaspoon): Gives a subtle savory warmth without overpowering the fresh ingredients.
- Black pepper (to taste): Brings a little kick and balances the tangy elements perfectly.
How to Make Creamy Greek Yogurt Potato Salad Recipe
Step 1: Prep the Potatoes and Eggs
Place your halved or quartered new potatoes in a large saucepan and cover them with water — don’t forget to salt the water well to season the potatoes from the inside out. Bring to a boil and allow them to simmer gently until tender, about 15 minutes. If you’re short on time, you can cook the eggs right alongside the potatoes by adding them in for the final 8-10 minutes. When everything is cooked, drain and let the potatoes cool slightly, then slice them into bite-sized pieces so they mix easily and absorb the dressing better.
Step 2: Combine All Ingredients
Once your potatoes are slightly warm but not hot, it’s time to bring the salad together. In a large bowl, mix the potatoes with the chopped eggs, diced celery, pickles, green onions, chives, sour cream, Greek yogurt, Dijon mustard, pickle juice, salt, garlic powder, and black pepper. The warmth of the potatoes helps the flavors meld quickly, so mix everything gently but thoroughly to ensure each forkful is bursting with creamy, tangy goodness.
Step 3: Chill and Let Flavors Develop
Cover the bowl with plastic wrap or a fitting lid, then pop it in the fridge for at least one hour. This chilling time is more than just cooling the salad; it allows every ingredient to harmonize and lets that wonderful creamy Greek yogurt dressing infuse into the potatoes for a deeper, more satisfying flavor. I love making this part ahead of time, so the salad is ready whenever you are.
How to Serve Creamy Greek Yogurt Potato Salad Recipe
Garnishes
For a quick and beautiful finish, sprinkle some extra chopped chives or finely sliced green onions on top just before serving. You can also add a few small sprigs of fresh dill for an added herbal brightness. These simple touches turn a simple salad into a stunning centerpiece.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, steak, or fish. It’s also delightful alongside sandwiches, burgers, or even as part of a picnic spread with fresh fruit and crusty bread. The creamy Greek yogurt potato salad balances richer, smoky flavors perfectly while providing a fresh counterpoint.
Creative Ways to Present
For a fresh approach, try serving your creamy Greek yogurt potato salad in individual mason jars layered with a crisp leaf of lettuce on the bottom for added crunch. You can also hollow out tomatoes or cucumbers to create edible bowls that add an extra splash of color and keep things light and fun.
Make Ahead and Storage
Storing Leftovers
Leftovers should be kept in an airtight container and refrigerated promptly. This salad holds up well for up to three days, and the flavors often deepen after a night in the fridge. Just give it a gentle stir before serving to mix everything back together.
Freezing
Because of the fresh ingredients and creamy yogurt base, this potato salad is not ideal for freezing. The texture of the potatoes and dairy components can change unfavorably when frozen and thawed, leading to watery or grainy consistency.
Reheating
This salad is best enjoyed chilled or at room temperature. If you prefer it slightly warmer, simply let it sit out for about 15 to 30 minutes to take the chill off before serving. Avoid microwaving, as this can break down the creamy texture and affect the fresh flavors negatively.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While new potatoes work best because of their waxy texture, you can substitute Yukon Gold or red potatoes. Just be careful not to overcook them as you want them to stay firm enough to hold the salad together well.
Is Greek yogurt really necessary, or can I use regular yogurt?
Greek yogurt is preferred here because it’s thicker and creamier, which helps achieve the perfect consistency for the salad. Regular yogurt can be used but may make the salad a bit runnier. If you do use regular yogurt, consider straining it first to thicken it up.
How much pickle juice should I add?
Start with 2 tablespoons and taste as you go, adding up to 4 tablespoons if you want more tang. Pickle juice varies in intensity, so balancing it carefully ensures the salad isn’t too sharp but still lively.
Can I make this salad vegan or dairy-free?
This recipe relies on dairy-rich ingredients for the creamy texture, but you could experiment with dairy-free Greek-style yogurt alternatives and vegan sour cream. Keep in mind, flavors and textures will vary slightly, but it can still be delicious!
What is the best way to boil eggs with potatoes?
Add the eggs on top of the potatoes after the water comes to a boil and let them cook together for the last 8-10 minutes. This method saves time and allows you to prep both components simultaneously without extra pots.
Final Thoughts
I wholeheartedly encourage you to give this Creamy Greek Yogurt Potato Salad Recipe a try—it’s one of those dishes that feels like a warm hug, yet refreshingly bright and full of character. Perfect for sharing with friends or keeping all to yourself, it’s a simple recipe that delivers big on flavor and comfort every time.
Print
Creamy Greek Yogurt Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy Greek Yogurt Potato Salad is a delicious and tangy twist on the classic potato salad. Made with tender new potatoes, creamy Greek yogurt, and sour cream, combined with crunchy celery, pickles, and hard-boiled eggs, it’s a refreshing and satisfying side dish perfect for picnics, barbecues, or any gathering.
Ingredients
Potatoes & Eggs
- 2 pounds new potatoes (halved or large ones quartered)
- 2 hard boiled eggs (chopped)
Salad Mix-Ins
- 2 stalks celery (finely chopped)
- ½ cup chopped Dill pickles
- 2 green onions (sliced)
- 2 tablespoons chopped chives
Dressing
- ½ cup sour cream (preferably full fat)
- ½ cup Greek yogurt (preferably full fat)
- 2–4 tablespoons pickle juice
- 1 tablespoon smooth Dijon mustard (whole grain is delicious too, though)
- 1 teaspoon salt
- ½ teaspoon dried garlic powder
- Black pepper (to taste)
Instructions
- Prep potatoes: Cover the potatoes with water in a large saucepan. Bring to a boil, add salt generously, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes. If cooking the eggs along with the potatoes, add them during the last 8-10 minutes. Drain the potatoes and eggs and allow them to cool for 5 minutes. Slice the potatoes into bite-sized pieces.
- Prepare salad: In a large bowl, combine the warm sliced potatoes with chopped hard boiled eggs, celery, dill pickles, green onions, and chives. Add sour cream, Greek yogurt, pickle juice (start with 2 tablespoons and adjust to taste), Dijon mustard, salt, garlic powder, and black pepper. Mix all ingredients gently but thoroughly to coat the potatoes evenly with the creamy dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow flavors to meld and the salad to cool completely before serving.
Notes
- For best flavor, use full-fat Greek yogurt and sour cream.
- Adjust pickle juice amount to achieve desired tanginess.
- Potatoes and eggs can be cooked simultaneously to save time.
- Can be made a day ahead; flavors improve when chilled overnight.
- Use fresh herbs like dill or parsley for extra freshness.
