I know, I’ve been hinting at my Greek Yogurt Potato Salad for weeks now.
What can I say – sometimes I’m really, really slow with sharing recipes. Sorry? 😬
If you’ve been hanging out in the space with me for a while, you’ll know that I’m not into mayonnaise-based salads. And that’s OK.
No worries if you love mayo-based salads, that’s totally legit. I personally think they’re a waste of space because they just don’t taste nice to me, but that’s a very individual thing and I hope you don’t feel pressured by this in any way.
But if you’re genuinely looking for a creamy potato salad to bring to all your summer BBQs and potlucks this year, but aren’t a huge fan of mayo in salads, then please let me introduce you to one of my favorite summer side dishes, the Creamy Greek Yogurt Potato Salad.
What it is not here to do:
- reduce calories (because wake up if you still give a fuck about calories, you’re eating food and not numbers)
- kill your tastebuds (it tastes delicious because it’s full fat everything, I really just hate mayo in large doses)
- be your “safe option” at a BBQ – NO. Please go and love life and enjoy any food that looks and sounds awesome to you. Please.
So instead, it’s here to be delicious. It’s here to be full of the good stuff. It’s here to be added to your summer of fun, freedom and happiness.
It’s here to give you an awesome side for your steaks, kabobs and lemon garlic grilled chicken.
And it’s here to help you have a slow summer, because it’s incredibly easy to make.
How to make a creamy Greek Yogurt Potato Salad:
First, you’ll need to know that I’m an ultra lazy cook and try to make my life as easy as possible at all times in the kitchen.
- I use small new potatoes and don’t peel them; that way I just boil and slice them into rounds
- I cook the eggs right in the pot with the potatoes
- I don’t mix the dressing separately, I just chuck everything into one bowl and mix
So, with that being said, these are the handful of simple steps to take you from raw ingredients to a creamy potato salad:
Boil the eggs and potatoes, drain and let them cool enough so you can touch them without swearing.
While they’re cooling, chop up some herbs and veggies.
I’m using classic celery, pickles and chives, and I’m also adding sliced green onions for a little zing.
And no, not dill pickles and no chopped dill, because not a huge fan of dill over here. Idk, it’s just not my favorite. Feel free to add some if you like, though.
Then, slice the potatoes and chop the eggs.
I you’re using new potatoes, there’s really no need to peel them.
In fact, I prefer un-peeled potatoes in a potato salad because a) new potatoes are available in summer, and b) it’s just way more interesting.
I’m not using a ton of eggs because I don’t think it’s necessary.
Also, this is potato salad and not egg salad, sooo… Two are plenty in my humble opinion.
Then, everything goes into a bowl with all the dressing ingredients, and all you have to do is toss it until every last potato is covered in the creamy sauce.
The dressing is mainly being made up by Greek yogurt (I use full full FULL fat), sour cream (equally full of fat), pickle juice and mustard.
Don’t worry about smashing the egg into non-recognizable pieces, that’s the whole beauty of this salad (to me at least):
The eggs become kind of part of the dressing and add these little bursts of creamy, fatty awesomeness to the salad.
I’m not going to lie, this is probably one of the most basic-tasting recipes I make, but sometimes I’m basic af and have zero shame about it.
Like when I make my creamy Greek Yogurt based Bacon Ranch Pasta Salad.
I’m not always into these kinds of recipes, but every so often I get a very basic moment and just need to make a creamy, awesome potato salad.
Get the recipe here:
Creamy Greek Yogurt Potato Salad
Ingredients
- 2 pounds new potatoes halved or large ones quartered
- 2 hard boiled eggs chopped
- 2 stalks celery finely chopped
- 1/2 cup sour cream preferably full fat
- 1/2 cup Greek yogurt preferably full fat
- 2-4 tablespoons pickle juice
- 2 green onions sliced
- 1/2 cup chopped Dill pickles
- 2 tablespoons chopped chives
- 1 tablespoon smooth Dijon mustard whole grain is delicious too, though
- 1 teaspoon salt
- 1/2 teaspoon dried garlic powder
- Black pepper to taste
Instructions
- Prep potatoes: Cover potatoes with water in a large saucepan. Bring to a boil, salt well, then simmer until tender, about 15 minutes. (If you’re cooking the eggs with the potatoes, add them for the last 8-10 minutes.) Drain and cool for 5 minutes, then slice.
- Prepare salad: Mix the warm potatoes with all remaining ingredients in a large bowl.
- Chill the salad: Cover the bowl and chill the salad in the fridge for at least 1 hour.
Nutrition (this is an estimate)
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