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.
You will love this potato salad. And your rear-end will love you for using yogurt instead of all mayo. Enjoy your Memorial Day weekend.
Greek Yogurt Potato Salad
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This is your Mom finally posting her comments on your blog about the potato salad. I loved all of it. Thanks for your kinds words, I really appreciate your thoughtfulness. I am so proud of you and what you are doing with your family. I do know that one of the ways you are sincerely spreading love to your family is through the thoughtful cooking you do everyday, and they will always be grateful to you and thank you for it.
Now that all six of you kids are gone and it is just Dad and I at home, I don’t run all day long like I used to when I was chasing all of you, so even I am going to start making it with some yogurt in it.
Loved the garnishment. It proves to me you were watching me all along, just like I hoped. I am waiting for the blog where you tell everyone “we eat with our eyes.” Maybe later huh.
I preferred the wording all long the bottom of the picture instead of in the circle, so that one gets me vote.
Thanks again for being so complementary to me. So proud of you and your family, and wish you the best with your blog. Keep going and good things will come your way.
Love Mom
Amy!! Pyper just did a post on Facebook about your yummy butterscotch bars! I love to cook and read recipe blogs. I will surely be reading yours now, I had no idea you had a recipe blog! How exciting I think most of the Berrett’s got the “always in 5th gear” gene 🙂 Grandma Berrett would be so proud that some of us are carrying on that trait! ha ha!! I’m excited to try some of your recipes! Do you do an RSS feed so I get e-mails when you post a new recipe?
Denise, glad you found me. I haven’t been blogging for very long. It has been fun. I’m also addicted to reading food blogs. And now I am always on the look out for new recipes…so if you have some to share pass them my way!! I agree Grandma Berrett would be proud of us. We are all movers and shakers. I don’t have an RSS feed, but I need to get one set up. Only if I weren’t so computer illiterate. I will let you know when I do. Since we live close to each other we should get together and go out to dinner or something!!
Amy,
Thanks for the reply! Yes, I would love to get together! Nathan (my husband) ran into Andy the other day at Electrical Wholesale! How far do you live from Rexburg? We live in Lyman (the south side of Rexburg) and we’re adjusting! Nathan works for BYU-Idaho and I think I’m stuck here until I die…because Nathan LOVES his job! Yahoo! I always remind him that he owes me BIG for moving me to the windiest, coldest place on earth! From the sounds of it, you’re stuck here until you die too! I don’t enjoy reading, per say, but I love reading recipe blogs and recipe books (nope, that doesn’t mean I’m a good cook, but I do enjoy it!) There are a couple of food blogs that I enjoy reading (I signed up for their RSS feeds and get an e-mail every time they have a new post). The food blogs are both Mormon moms that love to cook, so their ingredients are generally family, Mormon friendly 🙂 The food blogs are melskitchencafe.com and Jamiecooksitup.net and ourbestbites.com. They have some good recipes. I’ll have to send you some of our favorite recipes! What’s your e-mail and I can send some of them to you?
Denise
p.s. You look AMAZING, especially for having 3 kids! We just have one 6 year-old boy and I’m starting to feel like age 32 is catching up with me, so I can totally relate with your bio!
Can I omit the mayo altogether and just add in more yogurt or sour cream. I detest Mayo!
You are a girl after my own heart! I can’t say I detest mayo but it’s not my favorite! You could experiment with substituting either sour cream or Greek yogurt for the mayo. I think it would work just fine and be heathier too!