Greek Yogurt Potato Salad Recipe
A healthier twist on classic potato salad using Greek yogurt for a tangy and creamy flavor. This recipe is easy to make and perfect for potlucks or a light lunch.
Ingredients
Ingredients
- 3 lbs. petite gold potatoes
- 1 cup non-fat plain 0% Greek yogurt ((226g))
- 1.5 Tbsp. dijon mustard
- 1.5 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. celery seed
- 2 cloves garlic, minced
- 1 Tbsp. fresh chives
- 1 tsp. dried dill
- 1 spear dill pickles, chopped ((35g))
- 1 tsp. dill pickle juice
- 2 Tbsp. red onion, chopped
- to taste Salt and pepper
Instructions
- Chop potatoes, boil in salted water for 6-8 minutes until fork-tender, then strain and cool.
- Let the potatoes sit until they are completely cooled.
- Combine Greek yogurt, mustard, vinegar, oil, celery seed, garlic, chives, dill, pickles, pickle juice, and red onion in a bowl. Season with salt and pepper.
- Place cooled potatoes in a bowl, cover with sauce, and gently mix.
- Refrigerate for at least one hour.
- Mix gently and serve chilled.
Notes
For a creamier salad, add a tablespoon of mayonnaise. Adjust the amount of dill pickle juice to your taste.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Sodium: 300mg