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Greek Yogurt Potato Salad

A creamy twist on a classic potato salad using Greek yogurt for a healthier and tangy taste, enhanced with fresh dill and lemon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds diced potatoes Use your choice of potatoes like red or yellow.
  • 1 cup Greek yogurt Opt for full-fat Greek yogurt for better flavor.
  • 2 pieces hard-boiled eggs, chopped Choose organic farm-fresh eggs for best quality.
  • 1/2 cup celery, chopped Adds a crunchy texture.
  • 1/4 cup red onion, diced For a milder flavor, you can substitute with scallions.
  • 2 tablespoons fresh dill, chopped Fresh dill elevates the dish's flavor.
  • 2 tablespoons lemon juice Provides brightness to the dish.
  • to taste Salt and pepper Season to your preference.

Method
 

Preparation
  1. Boil the diced potatoes in salted water until tender, about 15 minutes.
  2. Drain the potatoes and let them cool completely.
  3. In a large bowl, mix the Greek yogurt, lemon juice, dill, salt, and pepper until well-combined.
  4. Once the potatoes have cooled, add them to the dressing along with the chopped eggs, celery, and red onion.
  5. Gently stir until everything is combined, avoiding breaking the potatoes.
  6. Chill for at least 30 minutes before serving to enhance the flavors.

Notes

For a creamy variant, substitute half of the Greek yogurt with mashed avocado. Can add nuts for crunch and extra omega-3s. This salad is naturally gluten-free.