Greek Yoghurt Potato Salad Recipe (No Mayo)

This easy Greek yoghurt potato salad recipe is a healthy and tastier take on the classic potato salad. It brings a creamy, tangy twist without the heaviness of mayo, and it’s loaded with fresh herbs to boost the flavour.

This salad works for any occasion, but if you’re looking for more options, be sure to check out my classic Greek salad recipe or my Greek tomato salad for more delicious ideas.

Why You Will Love This Greek Yoghurt Potato Salad

• Healthy twist: A no-mayo potato salad that’s light, fresh, and full of flavour! This version is much lighter compared to traditional mayo-based dressings, making it a refreshing and nutritious option.
  
• Quick and simple: Plus, it’s super easy to put together with everyday ingredients, so you’ll have it ready in no time.
  
• Deliciously creamy: What’s more, Greek yoghurt gives it a rich, creamy texture without the heaviness of mayo alternatives, making every bite satisfying.
  
• Perfect for any gathering: Whether it’s a summer BBQ, or a casual dinner, this salad fits right in and compliments any meal.
  
• Packed with fresh goodness: Best of all, it’s loaded with vibrant herbs and veggies, so every bite feels like a burst of Mediterranean sunshine.

Ingredients Overview

Let’s take a quick look at the fresh and flavourful ingredients that come together to make this Greek yoghurt potato salad irresistible. And don’t forget, you can find all the ingredient quantities down below in the recipe card!

• Baby potatoes: These provide the perfect balance—soft yet firm, ensuring a great texture in each bite.
  
• Greek yoghurt: Acts as the creamy, tangy base of the salad, giving it richness without the heaviness of mayo-based dressings.
  
• Garlic: Adds a punch of flavour that complements the tangy yoghurt and balances the freshness of the veggies.
  
• Spring onions and green capsicum: Together, these ingredients add a fresh crunch and vibrant colour, bringing the salad to life.
  
• Fresh dill: Enhances the salad with a burst of herby freshness, tying the Mediterranean flavours together.
  
• Olive oil and red wine vinegar: These ingredients create a smooth and tangy dressing that coats the potatoes beautifully.
  
• Dijon mustard: Adds a subtle spice and creaminess to the dressing, giving it extra depth.
  
• Oregano, salt, and pepper: These simple seasonings bring all the flavours together, ensuring a well-balanced dish.

Preparation

Before we start, let’s get everything ready so the process goes smoothly! There are two parts to this prep: getting the potatoes just right and making sure the Greek yoghurt is thick and creamy.

Potato Preparation

• Wash thoroughly: Begin by rinsing the potatoes under cold running water to ensure all dirt and debris are removed before cooking.
  
• Cut off any damaged parts: Then, trim away any bruised or damaged areas to help the potatoes cook evenly and look their best.

Greek Yoghurt Preparation

• Ensure it’s well-drained: If the Greek yoghurt has excess liquid, you’ll want to drain it for a thicker, creamier texture.
  
• Strain using a cheesecloth: Place a cheesecloth over a bowl, pour the yoghurt into it, and let it sit for about 30 minutes to remove the excess liquid.
  
• Use a fine mesh strainer: Alternatively, you can use a fine mesh strainer to gently press out the liquid, ensuring the yoghurt becomes thick enough to coat the salad without being runny.
  
• Let it sit in the fridge: For even better results, leave the yoghurt in the fridge while it strains, ensuring it stays fresh and thick.

How to Make This Greek Yoghurt Potato Salad

Here’s exactly how to make this salad, step by step—it’s easy, fresh, and sure to be delicious! Just follow along with the photos below, numbered to match each instruction, and you’ll have a tasty salad ready in no time.

1. Cook the potatoes: First, cut the baby potatoes into halves or quarters. Boil them in salted water until they’re tender, about 15-20 minutes. You’ll know the potatoes are ready when you can easily pierce them with a fork or knife without resistance. Drain and allow them to cool for at least 30 minutes.
   
2. Make the dressing: Next, in a large serving bowl, whisk together the Greek yogurt, olive oil, vinegar, mustard, oregano, salt, and pepper until everything is well combined.
   
3. Prepare the veggies: Then, dice the green capsicum, slice the spring onions, mince the garlic, and chop the fresh dill. Add all the veggies to the bowl with the dressing and mix everything together.
   
4. Assemble the salad: Once the potatoes have cooled, gently toss them into the bowl with the dressing and veggies until everything is evenly coated.
   
5. Serve: Finally, serve the salad fresh, either chilled or at room temperature, to enjoy the vibrant flavours at their best!

Tips for Making Greek Yoghurt Potato Salad

• Don’t overcook the potatoes: You want your potatoes to be perfectly tender, but not falling apart. Aim for that sweet spot where they hold their shape nicely when tossed in the salad.
  
• Serve it fresh: This salad is best when served right after mixing, so you can enjoy all the vibrant flavours and textures at their peak.
  
• Use the best Greek yoghurt you can find: A high-quality Greek yoghurt really makes a difference! It’ll give your salad that extra creamy, tangy kick that takes it to the next level. Here in Australia, I buy the brand Procal because it has the least amount of sugar and is the creamiest. Just so you know, I’m not paid to say this—it’s simply my go-to brand!

FAQs

I hope you enjoy making and eating this delicious Greek yoghurt potato salad as much as I do! When you try it, don’t forget to leave a review and share your thoughts in the comments below.

📖 Recipe

Greek Yoghurt Potato Salad Recipe (No Mayo)

Whip up a creamy, no-mayo Greek yoghurt potato salad, with fresh herbs and zesty flavours. A light and healthy twist on a classic!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Salad, Side Dish

Cuisine Greek

Servings 6

Calories 264 kcal

Ingredients

  

1x2x3x

• 1 kg Baby potatoes
• 1 teaspoon salt For cooking the potatoes
• 300 grams Greek yoghurt Strained
• 3 Garlic cloves
• 8 Spring onions One bunch
• 1 Green capsicum Bell Pepper
• 10 grams Fresh dill
• ¼ cup Olive oil
• ¼ cup Red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoon Dried oregano
• 1 teaspoon Salt
• ½ teaspoon Pepper

Instructions

 

• Cut the baby potatoes in half or quarters, depending on their size. Place them in a pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over medium heat and cook for 15-20 minutes, or until tender and easily pierced with a knife. Drain and let them cool for at least 30 minutes.
• While the potatoes cool, prepare the dressing in the bowl you’ll be serving in. Add the Greek yoghurt, olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Mix well until fully combined.
• Dice the green capsicum, slice the spring onions (using the white and pale green parts), chop the dill, and mince the garlic. Add all of these ingredients to the bowl with the dressing and mix everything together.
• Once the potatoes have cooled, add them to the bowl and gently toss the salad until the potatoes are evenly coated with the dressing.

Notes

1. Adjust to taste: This recipe is flexible, so feel free to adjust the ingredients to suit your palate! You can add more Dijon mustard for a tangier kick, or throw in extra fresh dill for a more herby flavour.
2. Substitutions: You can easily swap ingredients to fit your preferences. If you’re not a fan of dill, try using fresh parsley, basil, or mint.
3. Mix-ins: For added texture or flavour, feel free to include extra mix-ins like red onion, shallots, green capsicum (bell pepper) or even some bacon.

Nutrition

Calories: 264kcalCarbohydrates: 35gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 839mgPotassium: 817mgFiber: 5gSugar: 4gVitamin A: 408IUVitamin C: 54mgCalcium: 112mgIron: 2mg

Keyword greek yoghurt potato salad

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