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Greek Yogurt Potato Salad

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Greek Yogurt Potato Salad

Course Side Dish
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 186kcal


  • 2 pounds russet potatoes peeled and diced
  • 4 hard boiled eggs coarsely chopped
  • 2 Tablespoons sugar-free sweet pickle relish
  • 1/4 cup red onion minced
  • 1/2 cup celery diced
  • 1 Tablespoon distilled white vinegar
  • 3/4 cup nonfat plain Greek yogurt
  • 1 teaspoon sugar
  • 1 Tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder


  • Place peeled and cut potatoes in a large saucepan and add enough water to cover by 1- inch. Bring to a boil over medium-high heat, then reduce heat to medium and let simmer for 8-10 minutes or until potatoes are tender. Drain potatoes and transfer to a large mixing bowl.
  • Add chopped hard boiled eggs, pickle relish, red onion and celery; stir to combine.
  • In a mixing bowl, whisk together vinegar, yogurt, sugar, mustard, salt, pepper and onion powder until well combined. Pour mixture over potato mixture and gently stir to combine.
  • Refrigerate for at least 1 hour before serving.


MFP: MFF Greek Yogurt Potato Salad
May 2021


Serving: 8.5ounces | Calories: 186kcal | Carbohydrates: 29.4g | Protein: 9.5g | Fat: 3.4g
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