Greek Yogurt Potato Salad is everything you about traditional potato salad in a skinny, lighter, and healthier version! That’s right all the creamy goodness without the guilt making it the perfect summer side dish recipe! It’s loaded with hard-boiled eggs, dill pickles, and extra protein thanks to the yogurt!
Yeah!! Memorial Day is here. We are now onto the barbecue season!! I love to BBQ and Potato salad is a staple at BBQs. So I thought I would share one of my favorite potato salad recipes in a healthy version today.
My mom makes the best potato salad. However, she is one of those lucky few that can eat whatever she wants and not have to worry about it. Maybe that’s because she is in high speed all of the time. I remember when she came to visit me at college. We were walking across campus and I had to ask her to slow down. She acts like she is speed walking everywhere she goes. And she doesn’t quit doing this until she hits the pillow at night.
I decided to change her potato salad up just a little, to make it a little more healthy. Maybe I had to change it up because I’m not always in high speed. Greek yogurt lightens this salad up yet it’s still creamy and delicious!
Peel and dice potatoes. Dice onion. Boil until tender. Drain and let cool. I like boiling the onion because it makes the flavor a little milder. And that is good for my pansy onion hating children.
Pretend like there is a picture of hard-boiled eggs here.
Boil eggs and let cool. Then peel and dice.
Mix together yogurt and sour cream.
Add mustard, salt, pepper, celery seed, dill week, and vinegar. Stir together until combined.
My mom always added diced celery to her potato salad. I love it that way, but because I’m a dill pickle lover I’ve started adding dill pickles instead.
Add eggs, pickles, and potatoes to the Greek yogurt sauce. Gently fold together. Potato salad is kind of tricky to get the perfect amount of sauce and seasonings for the number of potatoes you have. And since potatoes vary in size it’s hard to say exactly how much of everything you will need. So adjust the seasonings if necessary. I love my salad salty and always add more. Nobody likes dry potato salad so add a little evaporated milk if it’s a little dry. Remember the salad will soak up some moisture as it sits. So it’s better to have it a little on the extra creamy side rather than the dry side.
My mom garnished her potato salad like this. So that is what I do too. Slice eggs, use celery and sprinkle with black pepper and paprika.
Greek Yogurt Potato Salad
- 2 pounds russet (about 3-4 potatoes) or Yukon gold potatoes peeled and diced
- 1/2 cup onion diced
- 4 eggs hard-boiled, peeled and diced
- 1 cup plain Greek yogurt
- 4 Tablespoons sour cream
- 1 Tablespoon vinegar
- 2 Tablespoons yellow mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper cracked
- 1/2 teaspoon celery seed
- 1/2 teaspoon dill weed
- 1/2 cup dill pickles chopped
- Paprika optional, for garnish
- parsley optional, for garnish
- Peel and dice potatoes and onions. Put in a pot and add water until they are covered by about an inch. Bring water to a boil and continue boiling until potatoes are fork-tender. About 8-10 minutes. Drain potatoes and allow to cool.
- To a large mixing bowl add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed. Stir until combined and smooth.
- Add chopped pickles, peeled and diced hard-boiled eggs, and cooled potatoes to yogurt mixture. Gently toss to coat potatoes.
- Adjust seasonings to taste. I like my salad pretty salty and usually add more salt. If salad is too thick use a little evaporated milk to thin.
- Refrigerate for at least an hour.
- Garnish with paprika, and chopped parsley if desired.