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Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

Creamy healthy potato salad is possible with Greek yogurt and with a help of my Ukrainian heritage. I combined my childhood favourite egg, radish and cucumber salad with traditional North American potato salad, and the result is lighter and healthier potato salad without sacrificing the flavour. I tested recipe three times and me and my 10 year old (he is becoming one excellent cook with a dream of owning a food truck one day) agreed in unison that radishes and cucumbers add a delightful crunch, slicing potatoes in rounds is the way to go, and without eggs potato salad is not a potato salad. Nobody missed a few cups of mayo but we added one tablespoon that made all the difference.

This Greek yogurt potato salad is delicious served immediately or chilled for a few hours. It will be a star of the potluck along with miso marinated chicken and raspberry kombucha!

How to Make Greek Yogurt Potato Salad
Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

Start by boiling potatoes and eggs together. This method saves a pot to wash and yields the same result – cooked eggs and potatoes. All you have to do is remove eggs after 5 minutes and cool off in cold water (you know the flow). Keep cooking potatoes for another 10 minutes, drain and then let cool off for 10-15 minutes, which is enough for safe handling. Using baby potatoes with thin skin eliminates need for peeling and adds extra vitamins and nutrients to the salad.

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

I decided to slice and not chop potatoes to complement the radishes.

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

Self explanatory.

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

Long English cucumber has soft skin, however if you have got field of garden cucumbers with thicker skin and feel like you would enjoy them more peeled – go ahead. The most important step is to remove (and eat) the seeds in the middle that contain a lot of water. Then cut cucumber lengthwise and chop into quarters.

As both me and Kyle were taste testing the first batch, we both simultaneously said that this Greek yogurt potato salad is missing eggs. I added 3 hard boiled eggs and reduced mayo to 1 tbsp.

OK, here is my position on replacing mayo with Greek yogurt in traditional creamy salads. No matter how much Greek yogurt you add, salad won’t be the same as the mayo version. However, if you add just a touch of mayo (1 tbsp is more than enough), it will gain that extra oomph and mayo like taste (same goes for tuna zucchini fritters and Greek yogurt tartar sauce).

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.comGreek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

And no fat free or low fat yogurts please, full fat all the way otherwise potato salad will taste “skinny”. I used organic Stonyfield whole milk yogurt I picked up at Fred Meyer, it is same thick and creamy as Greek yogurt. And when it comes to dairy and meat, it has to be organic or grass fed for me. I am a strong believer in more nutrition, lesser exposure to harmful chemicals and humane treatment of animals that organic products offer.

Good news is that every year organics become more and more easily accessible in your neighbourhood grocery store without a price tag of a health food store. You can pick up all organic ingredients for this Greek Yogurt potato salad at one of Kroger family of stores, with extra discount in addition to already competitive prices during their July 9-26 organic products sale by downloading coupons at OrganicsEveryDay.com.

And I highly recommend to stir the salad with wooden spoon – metal one just rips potatoes apart.

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

I personally think potato salad tastes best when chilled for a bit. Kyle didn’t care and enjoyed it “fresh from the photoshoot” (boys). Because it contains radishes and cucumbers, some liquid will accumulate at the bottom of the bowl with leftovers. Nevertheless, vegetables didn’t become soggy and we stirred everything right before serving each time (after testing recipe three times, needless to say we were eating potato salad for 5 days).

Greek Yogurt Potato Salad Recipe is a healthy potato salad chock full of vegetables, creamy with whole milk yogurt, with a touch of eggs and mayo. | ifoodreal.com

And afterwards, may I suggest the best summer dessert ever?!

Greek Yogurt Potato Salad

Greek Yogurt Potato Salad

Ingredients

  • 2 lbs baby potatoes
  • 2 1/2 tsp salt
  • 3 large eggs, chopped
  • 1 tbsp any vinegar except balsamic
  • 2 bunches radishes, sliced
  • 1 long English cucumber
  • 2 tbsp chives or green onions, finely chopped
  • Greek Yogurt Potato Salad Dressing:
  • 1 cup Stonyfield Greek yogurt, whole milk
  • 1 tbsp avocado oil mayo
  • 1 tsp any mustard
  • 1 small garlic clove, grated
  • 1/2 tsp salt
  • Ground black pepper, to taste

Directions

  1. In a medium pot, add potatoes, eggs and 2 tsp salt; add enough cold water to cover, place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 5 minutes. Remove eggs with a slotted spoon into a bowl with cold water; cook potatoes for another 10 minutes or until fork tender. Drain potatoes and let cool for 10 minutes uncovered.
  2. Slice potatoes into small rounds and transfer to a large salad bowl. Add 1 tbsp vinegar and 1/2 tsp salt, toss or mix with a wooden spoon and set aside.
  3. In the meanwhile, cut cucumber lengthwise, remove seeds with a teaspoon (eat them), then cut each half lengthwise one more time, slice and transfer to a bowl with potatoes. Slice radishes, peel and chop eggs, whisk with a fork all Greek Yogurt Potato Salad Dressing Ingredients in a small bowl, and add to the salad.
  4. Gently stir with wooden spoon. Enjoy immediately or chill for a few hours for best results.
  5. Storage Instructions: Refrigerate in an airtight container for up to 3 days.
http://ifoodreal.com/greek-yogurt-potato-salad/

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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14 Comments

  1. Dana

    Wow! So many things to love here, starting with boiling the eggs and potatoes together! Why didn’t I think of that?!? The radishes take it into new territory, as do the cucumbers. Always looking for ways to up the vegetable content! And slicing the potatoes in rounds is a great idea. Gives it a gourmet quality. Finally, yes yes yes to eggs in potato salad. You hit a home run with this one, Olena!

    Reply
    • Olena

      Thank you! Boiling all together is a Ukrainian hack – from pure need to save on gas.:) This is one of my favourite recipes ever, I had so much fun making it a few times and I just love making loaded salads. More coming soon!

      Reply
  2. Jasmine

    This looks perfect for my summer. I always love Greek yogurt compared to the regular one and it is always tastier to combine with other food. Your recipe is simple too. Thanks so much for sharing! 🙂

    Reply
    • Olena

      Thanks, Jasmine. Greek yogurt is less acidic and creamier than regular plain yogurt. Hope you enjoy!

      Reply
  3. Laurel

    Oo that’s some pretty tempting potato salad! You have elevated it to a whole new level! And here I thought I’d never match my moms. Now maybe I can stop trying and just give it over to my sister who conquered it years ago. I’ll bring my own version um…yours! Shhh! I

    It looks delicious but I’ll have to get to the store first. Why is it I never think to buy radishes? I love them yet never have them in my fridge. Can’t wait to try your new mix of nationalities! So creative.

    Reply
    • Olena

      Haha, mix of nationalities. I like that. I do not always buy radishes either. I think it has to be the cleaning process. Them and green beans I do not love to trim but I force myself to buy because my kids love both.
      Hope your family likes my salad and I hope you are enjoying the summer!!! xoxo

      Reply
    • Olena

      Absolutely! I love to add smoked paprika to an egg salad and to vegetarian stir fries (adds that umami flavour). And, well, dill really goes with anything if you ask me, Ukrainian haha.

      Reply
  4. Olga Gav

    My boys love love the traditional version of this salad. I’m going to try out yours because it has all of their favorite ingredients in it. I like the idea of the greek yogurt!

    Reply
  5. Laurel

    We made the Potato salad of the nations! So Good! My husband I ate so much that we hardly touch our (Olena’s recipe) lettuce wrapped spicy chicken grilled chicken burgers!

    If you haven’t tried it yet, DO! It’s pretty quick if you do the eggs and potatoes the day before then just finish it up the next morning. Just force yourself to eat half of your protein before you take your first bite. That was our only mistake. Because once had the first taste, it’s all wanted. And no. Not throwing shade on the burger, they’re a fave!

    Reply
  6. Chelsey

    I seriously love your page! I have been following it for about 2 years now. I have felt so uninspired lately and I can’t wait to try this salad. Thank you Olena!

    Reply

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