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Baby potato salad with yogurt, dill and chives feat.

Baby potato salad with yogurt, dill and chives

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.
Course Lunch, Salad, Side Dish
Cuisine Healthy, Mediterranean
Keyword chives, Greek yogurt, potato, recipe, salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 237 kcal
Author The Hungry Bites


  • 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.)


  1. 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).
  2. 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.
  3. Transfer the chopped lettuce to a serving tray and put the potato salad on top. Eat!

Recipe 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.