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.
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 🙂
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.
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!)
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!).
Similar recipes you may like:
Creamy potato and mushroom soup (vegan)
Mediterranean bulgur and lentil lunch salad
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- 2 pounds (900 grams) baby potatoes (or regular potatoes cut in large cubes)
- 2 grated carrots
- 1/2 cup Greek yogurt (2% fat or full fat)
- 1/2 cup fresh dill, chopped
- 1/3 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
- 1/2 cup chopped parsley (optional)
- 4-5 chopped lettuce leaves (for serving.)
- 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!
All the herbs and aromatics can be adjusted to taste. Start with the minimum quantity given here, taste and adjust according to your liking.
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Nice and healthy! I always prefer yogurt to mayo in my potato salad.
Thank you George 😊