Creamy Potato Salad With Greek Yogurt

Easy potato salad recipe with greek yogurt. A lighter creamy, classic flavor with less mayo!

Prep Time15

Cook Time10

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: Salad

Servings:

Calories: 179kcal

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.

Helpful tips:

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.

*Nutritional information provided is an estimate and will very based off of brands of ingredients used and cooking methods.