I have fond memories of eating potato salad as a child on holidays. Most potato salad recipes use mayonnaise, but today I am sharing a variation using Greek non-fat plain yogurt. Using yogurt adds a slight creamy tang to the potatoes which I absolutely love. The added celery and capers add a nice mix of textures and flavors, and the added herbs just balance the whole potato salad out – especially the dill.
Yogurt Dill Potato Salad
Category: Sidedish
Using yogurt adds a slight creamy tang to the potatoes which I absolutely love. The added celery and capers add a nice mix of textures and flavors, and the added herbs just balance the whole potato salad out – especially the dill.
- 2 pounds small red potatoes (or other small varieties), scrubbed and cut in half or quartered
- 1 cup Greek non-fat plain yogurt
- 2 celery ribs, thinly sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoon chopped chives
- 2 tablespoons capers
- 1 tablespoon dill
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 1 teaspoon paprika
- Bring a medium pot of salted water to boil. Add the potatoes and cook the potatoes until fork tender, approximately 12-15 minutes.
- While the potatoes are cooking, mix the yogurt, celery, vinegar, chives, capers, dill and mustard in a large mixing bowl, and set aside.
- Drain the potatoes and add them to the bowl with the dressing.
- Gently mix the potatoes until they are well coated.
- Season with salt and pepper to your liking.
- Transfer the potato salad to a serving bowl and sprinkle the paprika over the potato salad.
- Serve warm or cover and chill in the refrigerator for up to 3 days.
