Last Updated on April 22, 2026 by PorchLightReading
Easy potato salad recipe with Greek yogurt. A lighter creamy, classic flavor with less mayo! Perfect for backyard BBQ’s or potluck.
We eat a lot of pasta salad in this house, especially in the spring and summer months. Each week I’m picking up our grocery staples and pasta is always on the list!
By week three I get a bit tired of pasta and even though my husband could eat it for breakfast lunch and dinner, I need a break!
But what does this have to do with potato salad? It’s the next side summer staple on the list but mama wants a lighter version. And since I’m the one making it, I get to put in whatever I want! Like yogurt. And no one can tell the difference. Perfect!
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- Table of contents: Potato salad with Greek yogurt
- Why you’ll love this recipe
- Ingredients
- How to make potato salad with Greek yogurt
- Helpful tips
- Greek yogurt vs Mayo in potato salad
- Substitutions and variations
- Storage tips
- What to serve with potato salad
- Frequently asked questions
- Jump to recipe card
Potato Salad With Greek Yogurt
Lately, I’ve been on a Greek yogurt kick and with my weekly groceries I always pick up tub each week. Of course I’m always looking at the ingredients list and I’ve become pretty disappointed with what’s in our food.
So when I can find little changes that no once can notice, I’m fully on board.
Now we are not skipping the mayonnaise altogether, but rather making a Greek yogurt mayo combination. This isn’t exactly revolutionary but it is a healthier alternative without sacrificing flavor.
Why You’ll Love This Recipe
- Creamy without being too heavy
- Uses simple everyday ingredients
- Easy to make ahead for gatherings
- Works well for potlucks or family dinners
- A good balance of classic flavor with a lighter twist
Ingredients
We’re keeping these ingredients simple, but you can always add a few things to make this recipe your own and customize it to what you have in your kitchen.
- 9 medium potatoes (Yukon Gold or red are great options)
- 4 or 5 hardboiled eggs
- 2 celery ribs
- ⅓ cup onion, finely chopped
- ¼ chopped pickles or relish
- ½ cup Greek yogurt
- ¼ cup Mayonnaise
- 1 tsp. ground mustard
- Salt and pepper to taste
- Garnish with green onions or fresh dill (optional)
How To Make Potato Salad With Greek Yogurt
Cook the potatoes- Wash and cut the potatoes into bite-sized pieces. Place in a pot of cold water with a pinch of salt. Bring to boil and cook until fork tender, about 10 minutes. Drain and allow to cool.
Prep the eggs and veggies- Chop the hardboiled eggs, celery, onion, and pickles. Try to keep everything fairly even in size so the texture stays balanced.
Make the yogurt dressing- In a bowl, mix together ½ cup Greek yogurt, ¼ cup mayo, 1 tsp. ground mustard, ¾ tsp. salt, and ¼ tsp. pepper. Taste and adjust seasoning as needed.
Combine- Add cooled potatoes, eggs, celery, onion, and pickles to a large bowl. Pour dressing over the top and gently stir until everything is coated.
Chill before serving- Refrigerate for at least one hour before serving. This helpings the flavors come together and gives the salad its classic texture.
Helpful Tips
- Don’t overcook the potatoes. You want them fork tender, but not falling apart.
- Let the potatoes cool slightly. Adding dressing to hot potatoes can change the texture.
- Chop ingredients evenly. This helps every bite taste balanced.
- Taste before chilling. Adjust the salt and pepper before it goes in the refrigerator.
- Chill for the best flavor. Potato salad is always better after it has time to sit and chill.
Why Use Greek Yogurt vs Mayonnaise
The Greek yogurt adds a fresh, slightly tangy flavor, while the mayo keeps that classic creamy texture. It’s a simple way to lighten the recipe without changing it so much that it comes something completely different.
Mayonnaise- Mayonnaise in potato salad is the classic way to make this dish. It’s rich and creamy and goes so well with the potatoes and eggs.
Greek yogurt- Yogurt is a great alternative and a healthier twist on this classic dish. It’s a little tangy but when mixed with a bit of mayo the flavor evens out, giving you the best of both worlds.
*Food for thought– I won’t deny that mayonnaise is delicious, but in something called a “salad” you’d think we would find better alternatives.
If you add a ½ cup of mayonnaise to the potato salad then you’re looking at approximately 700 calories. If you add a ½ cup of Greek yogurt, then you’re looking at roughly 170 calories.
Of course no one is eating the entire side themselves, but when we can make a few simple changes without sacrificing flavor, then I’m all about it!
Substitutions and Variations
- Make it more tangy. Add a splash of pickle juice or a little extra mustard.
- Add fresh herbs. Dill or parsley works really well in this dish.
- Make it mostly Greek yogurt. Use more yogurt and less mayo for an even lighter dish.
- Add extra crunch. Try a bit of diced bell peppers!
Storage Tips
Potato salad is a great make ahead dish. Store in an airtight container in the refrigerator for up to four days. Give a quick stir before serving and adjust the seasoning if needed.
What To Serve With Potato Salad
Potato salad with Greek yogurt is a great side dish to any summer gathering. Think BBQ, potluck, family reunions, or picnics.
- Steak
- Sandwiches
- Burgers
- Brats and hot dogs
- Chicken dinners
- Grilled vegetables
Frequently Asked Questions
Yes! A mixture of Greek yogurt and mayo is the best way to keep the classic flavor while making it a little lighter.
It does add a slight tang, but when combined with mayo and seasonings it blends really well.
Yukon gold and red potatoes are great options for potato salad. Both hold their shape really well once boiled, without turning mushy.
Yes! Making potato salad ahead of time is great since it tastes better after a few hours chilled in the refrigerator.
This creamy potato salad recipe with Greek yogurt is perfect for summer gatherings. It comes together quickly and has a classic potato salad taste, with just a slightly lighter feel.
It’s these types of simple ingredient changes that we should be looking for. A healthier alternative without sacrificing flavor, and I’m here for every bite of that!
Recipe Card
Creamy Potato Salad With Greek Yogurt
Ingredients
- 9 medium sized potatoes (roughly 1.5 to 2 pounds)
- 4 hardboiled eggs
- 2 celery ribs
- ⅓ cup chopped onion
- ¼ cup chopped pickles
- ½ cup Greek yogurt
- ¼ cup Mayonnaise
- 1 tsp. ground mustard
- ¾ tsp. salt
- ¼ tsp. pepper
- Garnish with green onions or fresh dill
Instructions
- Wash and cut the potatoes into bite-sized pieces. Place in a pot cold water with a pinch of salt. Bring to boil and cook until fork tender, about 10 minutes. Drain and allow to cool.
- Chop the hardboiled eggs, celery, onion, and pickles. Try to keep everything fairly even in size so the texture stays balanced.
- In a bowl, mix together ½ cup Greek yogurt, ¼ cup mayo, 1 tsp. ground mustard, ¾ tsp. salt, and ¼ tsp. pepper. Taste and adjust seasoning as needed.
- Add cooled potatoes, eggs, celery, onion, and pickles to a large bowl. Pour dressing over the top and gently stir until everything is coated.
- Refrigerate for at least one hour before serving. This helpings the flavors come together and tastes even better chilled over time.
Notes
- Don’t overcook the potatoes. You want them fork tender but not falling apart.
- Let the potatoes cool slightly before you add the Greek yogurt dressing.
- Chop the veggies evenly.
- Taste before chilling and adjust the salt and pepper as needed.
- The longer you can let chill the better. Potato salad is best once it has time to sit and chill, allowing the flavors to blend together.
Nutrition
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