featured 18765

Creamy Summer Potato Salad with Greek Yogurt Dressing

img 18765 1

Creamy Potato Salad

A bowl of potato salad is a must for picnics, barbecues, beach days, and family potlucks. This version keeps the classic comfort but refreshes it with Greek yogurt and bright herbs for a lighter, tangy finish. It skips heavy mayo without losing creaminess, and adds texture with crispy bacon.

Choose waxy potatoes like Yukon Gold or red potatoes so the pieces hold their shape after cooking. This recipe yields about 4–5 servings and is easy to scale up for larger gatherings.

img 18765 2

Ingredients

  • 2 lbs. potatoes, cut into large bite-sized pieces
  • 1 cup full-fat plain Greek yogurt
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt and freshly ground black pepper, to taste (about 1/4 tsp each)
  • 4 slices nitrate-free bacon, cooked and crumbled

img 18765 3

Instructions

Follow these steps for a creamy, well-balanced potato salad that holds its texture and bright flavor.

  1. Bring a large pot of salted water to a boil. Add the potato pieces and simmer until just knife-tender, about 5–7 minutes depending on the size of the pieces. Avoid overcooking, as the potatoes should remain firm and not fall apart.
  2. Drain the potatoes thoroughly and spread them on a tray or shallow bowl to cool slightly. Sprinkle a small pinch of sea salt over them while warm. Chill in the refrigerator for a short time if desired; slightly cooled potatoes absorb the dressing better without becoming mushy.
  3. In a large mixing bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, chopped dill, chopped mint, garlic powder, and onion powder. Taste and season with a little sea salt and freshly ground black pepper.
  4. Add the cooled potatoes to the dressing and gently fold to coat, taking care not to break the potato pieces. Adjust seasoning to taste.
  5. Sprinkle crumbled bacon over the top and add any extra fresh herbs or a final grind of black pepper before serving.
  6. Serve immediately, or cover and refrigerate up to 24 hours to let flavors meld. If chilled, remove from the refrigerator about 15–30 minutes before serving to bring the salad closer to room temperature for best flavor.

img 18765 4

Tips, Variations & Serving Suggestions

  • Potato selection: Waxy potatoes (Yukon Gold, red potatoes) hold their shape and provide a creamy interior. Russets will break down and create a fluffier texture, which is less ideal for this salad.
  • Make-ahead: Prepare up to 24 hours in advance. Store covered in the refrigerator and add the bacon garnish just before serving to keep it crisp.
  • Herb swaps: If you don’t have fresh mint, extra dill, chives, or parsley work well. Fresh herbs brighten the salad more than dried ones.
  • Optional add-ins: Finely chopped celery or shallot for crunch, chopped hard-boiled egg for added richness, or a small pinch of mustard for extra tang.
  • For a completely dairy-free version, substitute a plain dairy-free yogurt or use a light vinaigrette-based dressing instead of yogurt.
  • Serving: This salad pairs well with grilled proteins, sandwiches, or as part of a picnic spread. Garnish with extra herbs and a sprinkle of black pepper for a fresh presentation.

img 18765 5

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days for best texture and flavor. After that time the potatoes may become softer and the herbs less vibrant.

img 18765 6

Enjoy this lighter, herb-forward take on classic potato salad. Creamy, tangy, and satisfying—perfect for summer gatherings.

❤ Rachel

img 18765 10