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Greek Yogurt Potato Salad

July 2, 2014 by Audra 9 Comments

Potato Salad

I can’t possibly send you off on your 4th of July shenanigans without one more amazing potluck/cookout/bbq/picnic dish. It’s savory, it’s simple and if you can believe it, it’s even made healthier! Sometimes- I like to climb out of my desserts and sweet treats box and that is what I’m doing today.

To me, no summer grilling fete is quite complete without potato salad. The varieties are endless and I pretty much love all of them. The one thing I’m not so crazy about, however, is the whole warm weather + lots of mayo thing which just feels like a bit too much. Have you tried subbing greek yogurt for mayo in dressing-based salads? It’s pretty genius and in my opinion tastes just as good if not better!

Potato Salad 2

Because I’m complicated, I did add a dollop of mayo to this, but it is 85% greek yogurt and tastes amazing. My favorite addition is not only a healthy serving of chopped dill pickles, but a bit of the pickle juice as well. This lends the perfect vinegar-y touch and just a bit of acidity. Think of this as your classic potato salad lightened up just a bit- making it even better than you remember.

There you have it folks- have a wonderful holiday! I’ll be back next week with lots to share!

Print
Greek Yogurt Potato Salad
Yield: 8 servings
 
Ingredients
  • 2 lbs potatoes*
  • ½ cup chopped pickle
  • 4 celery stalks, chopped
  • ½ small onion, minced or grated**
  • 3 hard boiled eggs, chopped
  • 1 tablespoon dijon mustard
  • 2 tablespoons pickle juice
  • 1 cup greek yogurt
  • dollop of mayo (you can use more mayo/less yogurt if you wish)
  • salt & pepper to taste
  • paprika to garnish (optional
Instructions
  1. Boil potatoes until soft (a fork should go in easily,) and rinse with cold water. If using red or fingerling potatoes, cut them into bite-sized pieces and place in a large bowl. (If you're using regular large potatoes you'll want to peel and cut them ahead of time.)
  2. Into the bowl toss the pickles, celery, onion and egg. Add the pickle juice, yogurt and mayo. Fold everything together and season with salt & pepper.
  3. Chill before serving.
Notes
I used the bite-sized fingerling potatoes for this. Any kind is fine, you'll just want to prep them differently based on the size of the potato.

*We're not big fans of the texture of raw onion in this house so I actually grated the onion into this and it was perfect. I used my fine Microplane grater, but any kind will do!
3.5.3251

Filed Under: Appetizers, Recipes, Savory, Side Dishes Tagged With: pickle, potato, Yogurt

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Comments

  1. Taylor @ Food Faith Fitness says

    July 2, 2014 at 6:33 am

    Haha @ because I’m complicated! I love a good potato salad…especially when it’s 85% GY! I am Canadian and it’s my first fourth in America, so I have had no idea what needs to be included in my menu planning….until this! Pinned!

    Reply
  2. Rebecca says

    July 2, 2014 at 11:21 am

    hmmm I love potato salad, and pickles, and vinegar, and yogurt … :D
    thanks for sharing, it looks amazing!
    rebecca
    icing-sugar.net

    Reply
  3. tara says

    July 2, 2014 at 5:03 pm

    I just ate lunch and still drooled at these pictures, so yeah, I can’t wait to make this! I love the idea of greek yogurt instead of mayo! Have a happy 4th, Audra!

    Reply
  4. Elisa @ Insalata di Sillabe says

    July 3, 2014 at 6:44 am

    I loooove potato salads but I’m not much of a mayo-lover, so this greek yogurt version sounds amazing! I’ve always wanted to try and use greek yogurt instead of mayo, but actually never did, I think it’s now time?!

    xo, Elisa

    Reply
  5. Francesca Catanuso says

    July 3, 2014 at 9:56 am

    I <3 your mayo for yogurt swap. Means I can have seconds :)

    Reply
  6. Stephanie @ Girl Versus Dough says

    July 3, 2014 at 12:33 pm

    Love Greek yogurt in potato salad! Totally squeezing this into the menu this weekend (my tummy is already so, so happy).

    Reply
  7. Leah says

    July 4, 2015 at 6:11 pm

    Thank you for this wonderful recipe! I just finished it up and took a big spoonful, then another one, and another one ;-). This is delicious and light, perfect for a much hotter than usual Montana Independence Day celebration. I’ve been looking on the Internet for two days trying to find a healthy, uncomplicated version of classic potato salad and this is it. I can’t wait to serve it! Thank you and Happy Independence Day!

    Reply
  8. Keri says

    July 12, 2016 at 8:18 pm

    FABULOUS!
    Thank you!

    Reply
  9. Sam McPhail says

    January 23, 2018 at 7:40 am

    Make sure you don’t use vanilla yogurt…i learned the hard way

    Reply

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