You will love how easy this potato salad with Greek yogurt is to make. Made with no mayo, this salad a lighter and healthier than traditional recipes, and still has flavour and creaminess. Perfect for summer BBQ’s, potlucks, tailgating and holiday dinners.
About This Salad
- It’s gluten-free, nut-free and mayo free.
- Can be made 2-3 days in advance and improves with age.
- It’s very easy to make.
- It’s budget friendly.
- It’s suitable for vegetarians.
Tips And Frequently Asked Questions
What is a good substitute for mayonnaise in potato salad?
Greek yogurt by itself or mixed with 1-2 tablespoons olive oil can be used. Sour cream, natural yogurt or a combination of the two can also be used.
Can potato salad be made the day before?
Yes, this potato salad with Greek yogurt can be made 2-3 days in advance. Making the potato salad in advance, is not only convenient, it will also allow the flavours mature.
Can I cook my potatoes ahead for potato salad?
Yes, the potatoes can be cooked ahead of time. In fact, I recommend that you do so, it will ensure that the potatoes are cool before making the salad.
Can potato salad be left out overnight?
No, because it has yogurt and egg these go off quite quickly so its best stored in the fridge.
How long will potato salad last?
This potato salad keeps very well, and if stored correctly can be kept for 4-5 days in the fridge.
Is it OK to freeze potato salad?
No, I would advise against freezing potato salad, it has the potential to become a soggy mess.
How many calories in potato salad?
This potato salad with Greek yogurt has about 218 calories in a 240-gram serving size.
Hints and Tips
- You can either peel the potatoes or leave the skin on. I usually leave the skin. If you do choose to leave the skin on, give them a good scrub and remove any blemishes before boiling.
- If the potatoes are very large, cut them in half or quarters, it will speed up the cooking time.
- Allow the potatoes, peas and eggs to cool before assembling the salad.
- For convenience, use diced canned beetroot, drain and rinse well to remove the pickling juices.
- Use ready made or homemade unflavoured natural Greek yogurt for the salad dressing .
- If you would like to make your own Greek yogurt, click here for my recipe.
- For mixing the dressing into the salad use a flexible spatula/bowl scraper, it’s easier than using a wooden spoon.
- When mixing the dressing into the potato salad, season the salad to taste with salt and pepper.
- If you have prepared the salad in advance, it may look a little dry, mix 1- 2 tablespoons of Greek yogurt just before serving.
What Goes With Potato Salad?
This potato salad goes well with just about anything baked, fried, barbecued and grilled. Here are a few ideas from fellow bloggers;
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Potato Salad With Greek Yogurt, Dill and Beetroot
- 750 grams potatoes
- 100 grams canned diced beetroot rinse and drain well
- 80 grams frozen peas cooked and cooled
- 100 grams red onion finely chopped
- 3 large eggs hardboiled and cut into quarters
- 2 large dill pickles roughly chopped
- 210 grams Greek yogurt plain
- 2 tablespoons olive oil
- 1 tablespoon fresh dill roughly chopped
- 1 tablespoon fresh parsley roughly chopped
- Salt and pepper
Garnish – Optional
- 3-4 tablespoons Greek yogurt – thinned with milk for drizzling
- 1 hardboiled egg cut into eighths
- 1-2 tablespoon cooked frozen peas
- A few pieces of diced beetroot cut into smaller cubes
- A small quantity of chopped parsley or dill for sprinkling
- Boil the potatoes in their skin until just tender. Drain, cool and cut into 2 cm cubes.
- Place all the ingredients into a large bowl and toss gently to combine. Taste for seasoning and adjust to taste.
- Refrigerate for about 2 hours or overnight.
- Transfer to a large serving bowl and garnish before serving.
- The salad can be prepared 2-3 days in advance.