Potato salad is one of those dishes that always sounds like a good idea—until you remember the heavy mayo and the time it takes to chill. I’ve lost count of how many times I’ve wanted a quick, crowd-pleasing side that feels fresh, not weighed down. That’s exactly why this Potato Salad With Greek Yogurt (No Mayo) has become my go-to for last-minute gatherings, weeknight dinners, and even lunchbox upgrades. It’s the perfect solution for anyone who wants something creamy and satisfying, but lighter and faster than the classic version.
I first tried swapping in Greek yogurt when I realized I was out of mayo and didn’t want to run to the store. The result was better than expected: the salad was tangy, bright, and had none of that greasy aftertaste. Plus, it comes together in about 15 minutes—no need to plan ahead or wait for hours while it chills. The Greek yogurt not only lightens things up, but also adds a subtle richness that lets the fresh herbs and crunchy gherkins shine.
What I love most is how versatile this recipe is. It works for potlucks, picnics, or just a quick side when you’re grilling. The ingredient list is short and flexible, so you can use what you have on hand. And because there’s no mayo, it holds up better at room temperature—no worrying about it sitting out on the table. If you’re looking for a potato salad that’s easy, healthy, and genuinely crowd-pleasing, this is the one to try. It’s a simple upgrade that makes entertaining feel effortless, even on your busiest days.
A Fresh Take on a Classic: Potato Salad With Greek Yogurt (No Mayo)
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Time-Tested Ingredients, with a Twist
- 500 g baby new potatoes (Jersey Royal or Cornish)
- 6 tablespoons fat-free 0% Greek yogurt
- 4 tablespoons chopped fresh parsley
- 1 tablespoon wholegrain mustard
- 2 cloves garlic, crushed
- 1 tablespoon garlic powder
- 4 chopped spring onions (scallions)
- 3 diced gherkins
- Sea salt and freshly ground black pepper, to taste
Your Step Guide
- Bring a large pot of water to a boil. Add the baby potatoes and simmer for about 10 minutes, or until a fork slides in easily. Don’t overcook—potatoes should be just tender, not falling apart.
- Drain the potatoes and rinse them briefly under cold water to cool. Move them to a large mixing bowl. This stops the cooking and keeps the texture firm.
- Add the Greek yogurt to the warm potatoes and gently toss until they’re evenly coated. Do this while potatoes are still slightly warm for best absorption.
- Sprinkle in the diced gherkins and chopped spring onions for crunch and flavor.
- Add the crushed garlic, garlic powder, wholegrain mustard, salt, and pepper. Top with the fresh parsley last to keep its color and flavor bright.
- Mix everything together until well combined. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Smart Ingredient Swaps (That Still Taste Great)
If you’re missing something or want to change it up, this salad is forgiving. Try using low-fat sour cream or skyr instead of Greek yogurt for a similar creamy texture. No gherkins? Chopped dill pickles or capers work well. If you don’t have fresh parsley, swap in dill or chives for a different herbal note. For a bit more protein, toss in some cooked chickpeas or white beans. Just keep the ratios balanced so the salad stays creamy, not watery.
How to Plate It for Balance and Beauty
Presentation matters, especially when you’re entertaining. Serve the potato salad in a shallow, wide bowl to show off the colors. Scatter extra chopped herbs and a few thinly sliced spring onions on top for a fresh look. If you want to get fancy, add a drizzle of olive oil or a sprinkle of smoked paprika just before serving. Arrange the potatoes in a single layer rather than piling them up—this keeps the salad looking vibrant and inviting.
Storage Tips to Preserve Nutrients
Store leftovers in an airtight container in the fridge for up to three days. Greek yogurt helps the salad stay creamy without separating, but give it a quick stir before serving again. Keep the salad away from direct sunlight and avoid leaving it out for more than two hours at room temperature to preserve freshness and nutrients. If you want to prep ahead, cook the potatoes and chop the veggies, but mix everything together just before serving for the best texture.
Cooking Techniques that Lock in Goodness
For the best flavor and texture, always start potatoes in cold water and bring them up to a boil. This ensures even cooking. Don’t skip rinsing the potatoes under cold water after boiling—it stops the cooking process and keeps them from getting mushy. When mixing in the yogurt, do it while the potatoes are still slightly warm so they soak up more flavor. Crushing the garlic instead of mincing releases more aroma and blends better into the dressing.
Seasonal Superfoods You Can Add
This potato salad is a great base for seasonal add-ins. In spring, toss in blanched asparagus tips or fresh peas. Summer calls for diced radishes or cherry tomatoes for extra crunch. In autumn, try roasted beets or shredded carrots. Always add delicate greens like arugula or spinach just before serving to keep them crisp. These additions boost both nutrition and color, making your salad even more appealing for a crowd.
Frequently Asked Questions (FAQ)
Can I make this potato salad ahead of time without it getting watery?
Yes, you can prep this salad a few hours ahead. To avoid excess moisture, let the potatoes cool completely before mixing with Greek yogurt. If you’re prepping more than a day in advance, store the dressing and potatoes separately, then combine just before serving. This keeps the salad creamy and prevents the yogurt from thinning out.
What’s the best way to crush garlic for this recipe?
For the most flavor, use the flat side of a chef’s knife to smash the garlic cloves, then finely mince or mash them with a pinch of salt. This releases more oils and aroma than using a garlic press. Be sure to mix the garlic in thoroughly so there are no raw chunks in the salad.
Can I use regular potatoes instead of baby new potatoes?
Absolutely. Just cut larger potatoes into bite-sized pieces before boiling. Yukon Gold or red potatoes work well because they hold their shape. Be sure to check doneness with a fork—overcooked potatoes can make the salad mushy.
Is this potato salad suitable for people with dairy allergies?
This version uses Greek yogurt, so it’s not dairy-free. However, you can substitute with a thick, unsweetened plant-based yogurt (like coconut or soy). Choose one with a neutral flavor and similar consistency to Greek yogurt for best results.
How do I keep the herbs looking fresh if I’m serving later?
Chop herbs just before adding them to the salad, and wait until the last minute to mix them in. If you’re prepping ahead, store herbs in a damp paper towel in the fridge. This keeps them vibrant and prevents wilting or discoloration.
What’s the ideal serving temperature for this salad?
This potato salad tastes great chilled or at room temperature. For the best flavor, let it sit out for about 10 minutes after taking it from the fridge. Serving too cold can mute the flavors, while room temperature brings out the tang and freshness.
Potato Salad With Greek Yogurt (No Mayo)
Ingredients
- 500 g baby new potatoes (Jersey Royal or Cornish)
- 6 tablespoons fat-free 0% Greek yogurt
- 4 tablespoons chopped fresh parsley
- 1 tablespoon wholegrain mustard
- 2 cloves garlic crushed
- 1 tablespoon garlic powder
- 4 chopped spring onions (scallions)
- 3 diced gherkins
- to taste sea salt and freshly ground black pepper
Instructions
- Fill a pot with water and bring it to a boil. Once boiling, add the baby potatoes and cook for about 10 minutes or until a fork easily pierces them.
- Drain the cooked potatoes and cool them down by rinsing under cold water. Place them in a large mixing bowl.
- Add the Greek yogurt to the bowl and gently mix until the potatoes are evenly coated, creating a tangy offset to the salad.
- Sprinkle the diced gherkins and chopped spring onions on top for a refreshing crunch.
- Incorporate the crushed garlic, garlic powder, wholegrain mustard, along with salt and pepper to taste. Add the fresh parsley last to preserve its vibrant flavor.
- Mix all components thoroughly until well-blended. Taste and adjust seasoning if necessary. Serve chilled or at room temperature for a delightful experience.
