This warm potato salad with Greek yogurt dressing is going to blow your mind—seriously, I will never make it any other way. Roasting the potatoes with garlic and onion until crisp and golden on the outside, then covering them in the creamiest Greek yogurt dressing is absolute flavor heaven! Greek yogurt slides in seamlessly as the base while providing a boost of protein. Paired with fresh dill and green onion it is fresh, flavorful and perfect for family gatherings, picnics, BBQs, or an easy meal prep side for the week!
Ok I have to admit, I was never really a fan of potato salad—until I tried it this way! This warm Greek yogurt potato salad will make a fan out of anyone! I love digging into potato salad all year round, that said… There’s something about summer and sunshine that makes it a side dish must. The creamy Greek yogurt and herbs perfectly complement the tender red potatoes, making it a hit for gatherings, picnics, BBQs, or even your weekly meal prep!
As a dietitian who loves food, I’m all for creating recipes that nourish and satisfy. The tangy Greek yogurt, savory roasted red potatoes, and fresh herbs make this dish a flavor-packed winner.
And no, you do not need to fear the carbs! With summer around the corner, many people feel pressured to cut out carbs (been there myself!), but this approach is actually quite backwards.
Carbs are our friends—they are our body’s preferred source of fuel and our brain’s only source of fuel! Cutting them out can leave you feeling deprived and low on energy, which can lead to feeling out of control around food later on. Pairing these tasty potatoes with the protein and nourishing fat from Greek yogurt helps stabilize blood sugars, and keep you feeling full, satisfied, and energized after eating.
Ingredients You Need For This Potato Salad with Greek Yogurt Dressing
Greek Yogurt: I love using Greek yogurt as the base for so many different sauces and dressings like this Greek yogurt Caesar Salad dressing and this Greek Yogurt Ranch. It provides a luxurious creamy texture, a subtle tang plus you get the benefit of a nice protein boost (almost 25g per cup!)
Red Nugget Potatoes: These potatoes have a tender texture and slightly sweet flavor when cooked, making them perfect for potato salad. They’re also a good source of vitamins and minerals like vitamin C, potassium, and fiber (around 3 grams of fiber per cup when cooked), contributing to the overall nutrition of the dish.
Feta Cheese: We’ve always got a tub of feta on hand. The salty briny flavor adds the perfect kick of flavor and pairs so well with the corn and dill!
Fresh Dill: Dill adds a fresh aromatic flavor and let’s be honest, potatoes and dill go hand in hand.
How To Make Potato Salad with Greek Yogurt Dressing
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, toss the potatoes, onion, garlic, oil, corn, salt, and pepper.
Spread the mixture in a single layer on the baking sheet and roast for about 40 minutes until golden and tender.
While the potatoes roast, whisk together the yogurt, mayo, mustard, vinegar, salt, and pepper in a small bowl to make the dressing.
Once the potatoes are done, transfer them to a large bowl or serving platter. Add the feta, dill, and dressing. Toss to combine. Season with additional salt and pepper if needed and sprinkle with green onion. Enjoy!
Mistakes and Fixes
Potatoes won’t crisp up: If your baking sheet is too crowded, the potatoes won’t crisp up and will steam instead. If needed, use an extra baking sheet to ensure everything is in a single layer.
Lacking Flavor: If the salad tastes bland, it may need more seasoning. Season the potato mixture generously with salt and pepper before roasting, or adjust to taste once everything has been combined by adding more salt, pepper, feta, or dill.
Potatoes Sticking to the Backing Sheet: If you skip the parchment paper, the potatoes may stick to the baking sheet making for a tough clean up. Don’t skip this step!
Runny Dressing: If you use a low fat yogurt or regular yogurt instead of Greek, you may find your dressing is runny. I like to use Greek yogurt that is 2-5% milk fat or higher for a creamier texture and richer flavor.
Skipping Optional Ingredients: If you skip the green onions or bacon, you might miss out on added texture and flavor, but the salad is still delicious without the bacon for a vegetarian option!
Nutritional Benefits (Nutrition by Addition)
Before I jump into the nutrition benefits of this Greek yogurt potato salad, I want to talk about the philosophy of nutrition by addition. If you’ve been reading my blog for a while, you’ll know I’m a huge fan of this philosophy focusing on what you can add to your plate versus what to cut out.
In recipes like this potato salad or this buffalo chicken salad it might be using Greek yogurt as the dressing base for an extra dose of protein and calcium or adding riced cauliflower to this creamy cottage cheese mac n cheese.
That said, it’s also perfectly fine to opt for your grandma’s OG potato salad in all of its mayo dressing glory or enjoying boxed mac n cheese straight up (yup, even as a dietitian I still serve my kids the good ol boxed version sometimes!)
The key is tuning in to what 1. Tastes good 2. Feels good and is 3. Satisfying to you. This means honoring not just physical, but mental and emotional needs too! All three of which make us a happy and joy filled relationship with food (check out my Make Food Feel Good program if you want a step by step framework to stop dieting for good and find lasting food freedom!)
Alright, let’s take a look at some of the nutritional additions to this recipe!
Greek Yogurt: Greek yogurt is a great source of protein, offering about 25 grams per cup. It also provides calcium, which is essential for bone health, and probiotics, which support digestive health.
Red Nugget Potatoes: Red nugget potatoes are a good source of vitamin C, providing about 27% of the recommended daily intake per cup. They also offer potassium, which helps with muscle function, and 3 grams of fiber per cup, supporting digestive health.
Feta Cheese: Feta cheese adds a tangy flavor and about 4 grams of protein per ounce. It also contains calcium, contributing to bone strength, and vitamin B12, which supports nerve function.
Corn Kernels: Corn provides fiber, with about 2.4 grams per cup, supporting digestion and blood sugar balance. It also contains vitamin B6, which supports brain health, and folate, which is important for cell function.
Fresh Dill: Dill is rich in vitamins A and C. Just 1 tbsp of fresh dill provides a small but notable amount of these vitamins, which support vision, skin health, and immune function. It also contains a source of iron, which carries oxygen in our blood and contributes to healthy energy levels, and manganese, which supports metabolism.
Recipe, Kitchen, & Time Saving Hacks
Pre-cut Potatoes: Save time by pre-cutting the potatoes the night before and storing them in water in the fridge. This keeps them fresh and ready to go when you start cooking.
Use Pre-minced Garlic: Opt for pre-minced garlic from a jar to save time on peeling and chopping. It’s a convenient shortcut that doesn’t sacrifice flavor.
Roast on a Larger Baking Sheet: Use a larger baking sheet or two smaller ones to ensure the potatoes roast evenly and get crispy. This prevents overcrowding and speeds up the cooking process.
Prep the Dressing Ahead: Make the dressing ahead of time and store it in the fridge for up to 5 days to save time on the day of making!
Use a Food Processor: Speed up the chopping process by using a food processor for the onions and herbs. This can save a significant amount of time and effort.
Double the Recipe: If you’re cooking for a crowd or want leftovers, double the recipe. The salad keeps well in the fridge for up to 5 days, making it perfect for meal prep.
One-Pan Cleanup: Line your baking sheet with parchment paper for easy cleanup. Once the potatoes are done roasting, simply discard the parchment paper and your baking sheet stays clean.
If you make this Potato Salad with Greek Yogurt Dressing, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo
PrintRed Potato Salad with Greek Yogurt Dressing
- Total Time: 55 minutes
- Yield: 4-5 1x
Description
This warm potato salad with Greek yogurt dressing is going to blow your mind—seriously, I will never make it any other way. Roasting the potatoes with garlic and onion until crisp and golden on the outside, then covering them in the creamiest Greek yogurt dressing is absolute flavor heaven! Greek yogurt slides in seamlessly as the base while providing a boost of protein. Paired with fresh dill and green onion it is fresh, flavorful and perfect for family gatherings, picnics, BBQs, or an easy meal prep side for the week!
Ingredients
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2 lbs red nugget potatoes, cut into 1 inch pieces
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1 small red onion, diced (about 1 cup)
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3 cloves garlic, minced
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3 tablespoons avocado oil or other high heat cooking oil
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1 cup corn kernels
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1 cup feta, crumbled
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6–8 sprigs fresh dill, roughly chopped (about 2 tablespoons)
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Salt and pepper to taste
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2 stalks green onion, sliced.
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1 cup cooked bacon, diced *optional
Dressing
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1 cup plain Greek yogurt (I like 2-5%)
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2 Tbsp mayo (optional)
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1 tablespoons dijon mustard
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1 tablespoon apple cider vinegar
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Salt and pepper to taste
Instructions
1. Preheat the oven to 425F. Line a large baking sheet with parchment paper and set aside
2. In a large bowl, toss together the potatoes, onion, garlic, oil, corn, salt and pepper. Lay the mixture out in a single layer on the lined baking sheet, and roast for 40 minutes, stirring halfway. Potatoes are done when golden on the outside and fork tender when pierced with a fork.
3. While the potatoes cook, make the dressing: In a small bowl whisk together the yogurt, mayo, mustard, vinegar, salt and pepper. Set aside.
4. When the potatoes come out of the oven, transfer them to a large bowl or serving platter. Add the feta, dill and dressing. Toss to combine well. Season with more salt and pepper to taste and sprinkle with green onion. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
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