Potato Salad 8 Ways

Greek Yogurt Potato Salad

Ingredients

2½ lbs potatoes (Yukon gold or red), chopped

1 cup plain Greek yogurt (full-fat or 2%)

2 tbsp mayonnaise (optional, for extra creaminess)

1½ tbsp Dijon mustard

2 tbsp lemon juice or apple cider vinegar

2 tbsp olive oil

¼ cup red onion, finely diced

¼ cup celery, diced (optional)

¼ cup fresh dill or parsley, chopped

Salt & black pepper, to taste

Instructions

1. Cook potatoes: Boil in salted water until fork-tender. Drain and cool slightly.

2. Make dressing: Whisk Greek yogurt, mayo (if using), Dijon, lemon juice, olive oil, salt, and pepper.

3. Combine: Gently fold potatoes with onion, celery, and herbs into dressing.

4. Chill: Refrigerate 30–60 minutes to let flavors blend.

5. Serve: Garnish with extra herbs or lemon zest.