Description
2 lbs baby potatoes, scrubbed and halved
1 cup Greek yogurt
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 cup cucumber, diced
½ cup Kalamata olives, pitted and chopped
½ cup red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
¼ cup feta cheese, crumbled
Directions:
Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved potatoes and cook for 10-12 minutes, or until tender. Drain and let them cool
slightly.
Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until
smooth.
Assemble the Salad: In a large bowl, combine the warm potatoes, cucumber, olives, red onion, and cherry tomatoes. Pour the dressing over the top and gently
toss to coat.
Add Toppings: Sprinkle the salad with fresh parsley and crumbled feta cheese. Adjust seasoning with additional salt and pepper if needed.
Chill & Serve: For best flavor, refrigerate for at least 30 minutes before serving. Enjoy as a side dish for grilled meats or as a refreshing summer salad.
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 30 minutes Kcal: 210 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect potato salad every time.
- Prepare the Potatoes: Scrub 2 lbs of baby potatoes thoroughly. Halve them evenly to ensure uniform cooking. In a large pot of well-salted boiling water, cook the potatoes for 10-12 minutes. They are done when a fork pierces them easily. Drain immediately.
- Cool the Potatoes: Allow the drained potatoes to cool in the colander for 10-15 minutes. They should be warm, not hot, when you add the dressing. This helps them absorb the flavors better.
- Make the Creamy Dressing: In a separate bowl, combine 1 cup Greek yogurt, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Whisk vigorously until the mixture is completely smooth and emulsified.
- Chop the Vegetables: While the potatoes cool, dice 1 cup of cucumber, finely chop ½ cup of red onion, halve 1 cup of cherry tomatoes, and chop ½ cup of pitted Kalamata olives. This mise en place makes assembly quick.
- Combine and Toss: In your large serving bowl, gently combine the warm potatoes, all the chopped vegetables, and olives. Pour the dressing over the top. Using a large spoon or spatula, fold the ingredients together until everything is evenly coated.
- Final Touches and Chill: Top the salad with ¼ cup of chopped fresh parsley and ¼ cup of crumbled feta cheese. For optimal flavor, cover and refrigerate the salad for a minimum of 30 minutes before serving.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a standout side dish at your next barbecue alongside grilled chicken, lamb kebabs, or burgers. For a light vegetarian lunch, portion it into containers with a side of pita bread. It also makes an excellent addition to a picnic or potluck spread, as the yogurt-based dressing holds up well without spoiling. Garnish with extra fresh dill or mint for a different herbal note.
How-to Summary
To make Greek Yogurt Potato Salad: boil and cool halved baby potatoes. Whisk together Greek yogurt, olive oil, vinegar, mustard, garlic, and herbs to create a tangy dressing. Combine the warm potatoes with cucumber, olives, red onion, and tomatoes. Toss with the dressing, top with feta and parsley, and chill before serving for a creamy, refreshing dish.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely. In fact, making it 2-3 hours ahead allows the flavors to meld beautifully. Store it covered in the refrigerator.
What can I use instead of Greek yogurt?
For a similar tangy thickness, you can use full-fat plain yogurt strained through cheesecloth, or a light sour cream. Mayonnaise can be used for a richer, different flavor profile.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The potatoes may absorb more dressing, so you can stir in a small spoonful of yogurt or lemon juice to refresh it before serving again.
Can I use a different type of potato?
Yes. Baby red potatoes, Yukon Golds, or fingerlings work best as they hold their shape after boiling. Avoid starchy potatoes like Russets, as they can become mushy.
Is there a way to make this recipe vegan?
Yes. Use a plain, unsweetened vegan yogurt alternative and omit the feta cheese or substitute it with a vegan “feta” made from tofu or almonds.
Common Mistakes to Avoid
- Overcooking the Potatoes: This leads to a mushy salad. Cook just until fork-tender.
- Adding Dressing to Hot Potatoes: Extremely hot potatoes can cause the yogurt to separate. Let them cool slightly first.
- Underseasoning the Dressing: Potatoes absorb a lot of flavor. Taste the dressing on a potato piece before final assembly and adjust salt, pepper, or acid as needed.
- Skipping the Chill Time: Serving immediately means the flavors won’t have time to develop. The 30-minute rest is crucial.
- Using Wet Vegetables: Ensure your cucumber and tomatoes are patted dry after washing to prevent a watery dressing.
Conclusion
This Greek Yogurt Potato Salad is a healthier, flavor-packed twist on a classic. The creamy yogurt dressing offers a delightful tang that complements the savory olives and feta perfectly. It’s a simple yet impressive dish that proves side salads can be the star of the meal. By following the step-by-step guide and avoiding common pitfalls, you’ll create a reliable crowd-pleaser perfect for any occasion. Give it a try and enjoy the fresh, Mediterranean-inspired flavors.