Greek Yogurt Potato Salad

This creamy and easy no mayo Healthy Potato Salad is everything you love about a traditional potato salad recipe, except it’s lighter! Greek yogurt makes it creamy. Pickles and fresh herbs give it the best flavor!

Course Salad, Side Dish

Cuisine American

Prep Time 1

Cook Time 10

Chilling Time 1

Total Time 2 10

Servings Servings

Calories 110kcal

Author Amy

Ingredients

2 pounds potatoes (Yukon Golds or red potatoes)
1/2 onion
6 eggs
1 cup plain Greek yogurt
4 Tbsp sour cream
1 Tbsp vinegar
2 Tbsp yellow mustard
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp celery seed
1/2 tsp dill weed or 1 tsp fresh
1/2 cup dill pickles chopped
Paprika optional, for garnish
parsley optional, for garnish

Instructions

To Cook Potatoes for Potato Salad (Instant Pot)

Peel and dice potatoes and onions if you’re using them. Trust me…it adds the best flavor! Put potatoes and a teaspoon of salt in an instant pot (pressure cooker) and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, Cook, Quick release when it’s done. Drain potatoes. Cool until just warm.

To Hard Boil Eggs for Potato Salad

Set eggs on a rack in the pressure cooker. Add 1/2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes.Peel.

To Make Potato Salad

Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl.
Stir until smooth. You can taste test to see if you need to add ingredients.
Add cooled diced potatoes, pickles, and hard-boiled eggs.
Gently stir until potatoes are coated with dressing.
Adjust seasonings to taste. I like salty potato salad so I load up!
Refrigerate for at least an hour.

Notes

Potatoes:

Red or Yukon Gold potatoes are my favorite kind of potatoes to use in potato salad because they hold their shape.
I like using peeled potatoes. You can take the rustic approach and leave the peels on, especially with red potatoes.
Potatoes can be diced and cooked in a pressure cooker, on the stove-top. Or they can be baked in the oven, cooled, peeled, and diced.

Onions:

If you like raw onions you can definitely skip cooking them and use add raw diced onions instead. If you aren't cooking them green onions, or scallions, would be fantastic!
If you don't have onions use 1 tsp onion powder instead.
Onions may be left out if you really don't like them!

HOW TO STORE POTATO SALAD:

Potato salad will keep in the fridge for up to 3-5 days.
Do not store potato salad at room temperature.
Freezing potato salad will change the texture of the salad. I don't recommend it.

Variations:

Potato salad is one of those recipes that will most likely need to be adjusted. You'll need to taste test along the way.

How to fix dry potato salad: Add a pickle juice, milk, or more yogurt a Tablespoon at a time until it's the right consistency.

How to fix bland potato salad: Add more salt, pepper, celery seed, or dill weed. If it's still lacking you can add more mustard or a splash of pickle juice to make it tangier.

Why is my potato salad watery? Be sure to drain the potatoes completely before adding them to the salad. After draining, you can put them back in the warm pan for a few minutes and it will help dry the potatoes out. Some potatoes are waxy and won't absorb as much moisture. They will also wick moisture as it sets. So, it's important to let them dry.

Nutrition