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    Home » Recipes » Gluten-free

    Baby potato salad with yogurt, dill and chives

    Published: Nov 6, 2018 by Makos

    Jump to Recipe Print Recipe

    This baby potato salad with yogurt, dill, and chives is a tasty and healthy side dish equally ideal for an everyday dinner or a more festive occasion.

    Baby potato salad with yogurt, dill and chives 4

    I was thinking of making my mayo-less potato and avocado salad the other day but when I started gathering all the ingredients I realized I had no avocados. And because, contrary to avocados, I always have some Greek yogurt in my fridge, I made this creamy salad with baby potatoes, yogurt, dill, and chives instead. Substituting Greek yogurt for the mayo keeps this salad very healthy and at the same time provides some extra protein that helps me feel full and happy.  Needless to say, this recipe is equally ideal for an everyday dinner or a more festive occasion 🙂

    Baby potato salad with yogurt, dill and chives

    And besides a side dish for dinner, this yogurt potato salad can be easily packed for the office as a light lunch that will leave you satiated but not heavy. Add some nuts for extra protein and to make it more filling.

    If you don’t like dill you can skip it, or use chervil (a.k.a. French parsley), lemon verbena or tarragon instead. Or, if you happen to have some fennel you can also use the fennel fronds instead. With the fennel bulb, you can make a tasty and crunchy shaved fennel and orange salad.

    Baby potato salad with yogurt, dill and chives 2

    How to boil potatoes

    I think most of you know this, but it doesn’t hurt mentioning it. When we want to boil potatoes it is best to transfer them in a pot filled with cold (or room temperature) water. We don’t want to throw them in a pot with boiling water (like we do with spaghetti). Why? Because as the cold water heats up, the temperature of the potatoes will rise up more uniformly and they will cook better throughout, without being overcooked on the outside and undercooked on the center.

    Also, you can leave their skin if you want, especially if the potatoes you use are baby potatoes (but you should wash them very well first!)

    Baby potato salad with yogurt, dill and chives 5

    Some notes/tips:

    • The potatoes should be hot when mixed with the olive oil and the lemon juice! They absorb more flavor this way.
    • I like to serve this salad over a bed of chopped lettuce.
    • Always taste and add more lemon and salt if needed.
    • You can use green onions instead of chives (or both!).

    Baby potato salad with yogurt, dill and chives 6

    Similar recipes you may like:

    Creamy potato and mushroom soup (vegan)

    Mediterranean bulgur and lentil lunch salad

    Mediterranean potato salad

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    📖 Recipe

    Baby potato salad with yogurt, dill and chives feat.

    Baby potato salad with yogurt, dill and chives

    Makos
    This potato salad with yogurt, dill and chives is a tasty and healthy side dish equally ideal for an everyday dinner or a more festive occasion.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Lunch, Salad, Side Dish
    Cuisine Healthy, Mediterranean
    Servings 5
    Calories 237 kcal

    Ingredients
     

    • 2 pounds (900 grams) baby potatoes (or regular potatoes cut in large cubes)
    • 2 grated carrots
    • ½ cup Greek yogurt (2% fat or full fat)
    • ½ cup fresh dill, chopped
    • ⅓ cup chives chopped (or 1-2 green onion, chopped)
    • 2-3 tablespoons olive oil
    • 3-4 tablespoons fresh lemon juice
    • Freshly grated black pepper and salt to taste
    • ½ cup chopped parsley (optional)
    • 4-5 chopped lettuce leaves (for serving.)

    Instructions
     

    • Wash thoroughly the potatoes and cut in half any large ones. Transfer them to a pot and fill with water. Add 1 teaspoon salt and bring to a boil. Reduce heat to a simmer and cook until tender (you should be able to pierce them with a fork easily).
    • Drain well, transfer them to a bowl and add the olive oil, lemon juice and black pepper while still hot. Mix to combine. Add the carrot, the yogurt, the dill, the chives and the parsley (if using) and mix gently. Taste and adjust the lemon juice and the salt.
    • Transfer the chopped lettuce to a serving tray and put the potato salad on top. Eat!

    Notes

    All the herbs and aromatics can be adjusted to taste. Start with the minimum quantity given here, taste and adjust according to your liking.

    Nutrition

    Calories: 237kcal
    Tried this recipe?Let us know how it was!

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    Baby potato salad with yogurt, dill and chives 7

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    Comments

      4.67 from 3 votes

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    1. George says

      November 12, 2018 at 8:53 am

      5 stars
      Nice and healthy! I always prefer yogurt to mayo in my potato salad.

      Reply
      • Makos says

        November 12, 2018 at 9:02 am

        Thank you George ?

        Reply
    2. Melliforte says

      August 02, 2021 at 4:45 am

      4 stars
      Hi Makos! Thanks for posting your recipe. I made it tonight and enjoyed it a lot. I used a good quality plain nondairy yogurt instead of Greek yogurt.
      The grated carrots and abundant minced fresh herbs required a lot of prep but added interest and dimension to the dish.
      Still, it didn’t have enough flavor for me, so I added crushed red pepper flakes, white pepper, onion powder., garlic powder and apple cider vinegar to taste.

      Reply
      • Makos says

        August 02, 2021 at 5:18 am

        Hi Melliforte!
        That was a great choice! Sometimes non dairy yogurt can lack the depth and complexity of Greek yogurt so it needs that something extra. Also, except the spices some extra salt can help too

        Reply
    3. Paul says

      November 07, 2021 at 8:25 pm

      5 stars
      A great healthy salad and a nice substitute to mayo

      Reply
      • Makos says

        November 07, 2021 at 6:42 pm

        Hi Paul, thanks for the feedback!

        Reply
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