Greek Yogurt Potato Salad
Serves 8
10 mins prep
60 mins cook
0 mins total
This low-fat Greek Yogurt Potato Salad is made with tender potatoes, crunchy pickles and fresh herbs tossed in a flavorful and creamy dressing. This easy recipe is a delicious and healthy addition to your party table or summer barbecue.
First, chop the potatoes into quarters or smaller if using larger potatoes. You want to have bite size pieces. Place the chopped potatoes in a pot and fill with water to cover. Season the water generously with salt and bring to a boil. Boil the potatoes for 6-8 minutes until they’re fork tender but not mashed potato soft.
Once the potatoes are done strain them in a strainer and let them sit until completely cooled.
In a bowl, combine the remaining ingredients to make the sauce. Mix together well to combine and adjust the flavor with salt and pepper as needed.
Add the cooled potatoes to a large mixing bowl and cover with the sauce. Mix to combine. Be gentle when mixing to not smash the potatoes. Cover with a lid or plastic wrap and place in the fridge for at least one hour prior to serving.
Remove from the fridge and serve.