Greek Yogurt Potato Salad

The perfect side dish for your next barbecue, this creamy Greek yogurt potato salad is a delicious spin on classic potato salad. Topped with a flavorful, creamy dressing and filled with crunchy celery and fresh herbs, you won't miss the sour cream or mayo in this version!

– 3 eggs – 1 and ½ lbs potatoes – 4 green onions sliced – 3 stalks celery diced – 2 tablespoon fresh dill  – 2 tablespoon fresh parsley  Dressing – ¾ cup Greek yogurt – 2 tablespoon extra virgin olive oil – 1 tablespoon apple cider vinegar – 1 tablespoon Dijon mustard – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon fine sea salt plus additional to taste – ¼ teaspoon black pepper




Hard boil eggs, cool, peel and then dice.

Boil eggs.



Cook until just fork tender.

Boil potatoes.



In a small bowl, stir together the dressing ingredients.

Mix dressing.



When the potatoes are just cool enough to handle, cut the potatoes into bite sized pieces.

Slice potatoes.



Pour half of the creamy sauce over the warm potatoes. Allow to sit for 10 minutes and then add the eggs, celery, herbs and remaining dressing.

Mix salad.



Refrigerate for at least 2 hours and up to overnight.


The kind of potatoes that you use will definitely impact the outcome! DO NOT use russet potatoes- they won't hold their shape and you'll end up with a mushy salad... The BEST potatoes to use are waxy potatoes such as new potatoes, Yukon gold potatoes or red potatoes.

Key Tip

"This potato salad was SO good! I made it for a family barbecue and no one could tell that it wasn't a typical mayo recipe. It is definitely going to be my new go-to side for summer grilling."

Rave Review

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