Creamy Greek Yogurt Potato Salad

Imagine a sunny picnic day, laughter filling the air, and a bowl of Greek Yogurt Potato Salad sitting at the center like a culinary superhero. This creamy delight dances on your taste buds with its tangy yogurt and crunchy veggies. creamy pasta salad recipes As you dig in, you can almost hear the potatoes whispering sweet nothings about their fluffy goodness. light seafood dishes Seriously, this dish is like a hug from your grandma but in potato form. You might also enjoy this Grilled corn avocado pasta salad recipe.

this Recipe for Later

Ah, the memories! Picture this: family gatherings where everyone fights over who gets the last scoop of that irresistible salad. It’s perfect for summer barbecues, potlucks, or just because you want to treat yourself. With every bite, you’re not just tasting food; you’re savoring moments filled with joy and connection. Get ready for an explosion of flavors that will have you dreaming of sunshine and good times.

I remember one family picnic where my Aunt Linda declared this Greek Yogurt Potato Salad “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious Mediterranean sides. You might also enjoy this Mediterranean mezze platter recipe.

• Potatoes: Use waxy potatoes like Yukon Gold for their creamy texture; they hold up beautifully when boiled.
• Greek Yogurt: Opt for plain Greek yogurt for a creamy base that adds protein without guilt.
• Cucumbers: Choose fresh cucumbers for crunch; they bring a refreshing contrast to the creaminess.
• Red Onion: A small amount adds zing; soak them in cold water first to mellow their sharpness.
• Dill: Fresh dill gives an aromatic lift; it pairs perfectly with yogurt and potatoes.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; it’s like sunshine in your salad bowl!
• Salt & Pepper: Essential seasoning is key to enhancing all those lovely flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook Those Potatoes: Start by washing about two pounds of potatoes thoroughly. Place them in a large pot and cover them with cold water. Bring to a boil over medium heat and cook until tender, which takes about 15-20 minutes.

Cool and Chop: Once tender, drain the potatoes and let them cool completely before cutting them into bite sized pieces. This helps maintain their shape without turning mushy.

Create That Creamy Base: In a mixing bowl, combine one cup of Greek yogurt with freshly squeezed lemon juice and chopped dill. Stir until smooth and creamy; this is where magic begins!

Add Veggies Galore: Toss in diced cucumbers and red onion into your yogurt mixture. Fold gently to coat all veggies evenly without smashing them.

Season to Perfection: Sprinkle salt and pepper liberally into your salad mix, adjusting according to taste preferences. Remember, seasoning is where the flavor party happens!

Chill Out Before Serving: Cover your potato salad with plastic wrap and chill it in the refrigerator for at least 30 minutes before serving. This allows flavors to mingle beautifully!

Now grab those plates because your Greek Yogurt Potato Salad is ready to steal the show! Its creamy texture combined with fresh veggies makes it an absolute crowd pleaser that will have everyone asking for seconds, or thirds! appetizing party snacks.

Perfecting the Cooking Process

Start by boiling the potatoes until tender, then let them cool before mixing with yogurt and seasonings for optimal flavor.

Add Your Touch

Feel free to swap in different herbs or add ingredients like bacon or olives for a unique flavor explosion.

Storing & Reheating

Store your Greek yogurt potato salad in an airtight container in the fridge for up to three days.

The first time I made Greek yogurt potato salad, my friends were skeptical about the yogurt. They were pleasantly surprised when they tasted it, and now it’s their go to summer dish.

FAQ

What can I substitute for Greek yogurt?

Sour cream or dairy-free yogurt works well as a substitute in this recipe.

How long can I store Greek yogurt potato salad?

This delicious salad lasts up to three days in the refrigerator if stored properly.

Can I make Greek yogurt potato salad ahead of time?

Absolutely! Prepare it a day in advance for enhanced flavors and convenience at gatherings.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Creamy Greek Yogurt Potato Salad

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Elevate your summer gatherings with this Creamy Greek Yogurt Potato Salad. This delightful dish features fluffy Yukon Gold potatoes, crisp cucumbers, and zesty dill, all enveloped in a tangy Greek yogurt dressing. Perfect for barbecues or potlucks, it’s a crowd-pleaser that combines wholesome ingredients with a burst of flavor in every bite.

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Ingredients

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• 2 pounds Yukon Gold potatoes
• 1 cup plain Greek yogurt
• 1 cup diced cucumbers
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh dill, chopped
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper to taste

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Instructions

1. Boil the potatoes in cold water until tender, about 15-20 minutes. Drain and let cool.
2. Once cool, cut the potatoes into bite-sized pieces.
3. In a bowl, mix Greek yogurt, lemon juice, and dill until smooth.
4. Fold in cucumbers and red onion gently to avoid mashing the potatoes.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes before serving to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 3g
• Sodium: 250mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 5mg