8 ratings

Easy Greek Yogurt Potato Salad

Greek Yogurt Potato Salad
Jane Bruce

Greek Yogurt Potato Salad

Tangy, thick Greek yogurt stands in for mayonnaise in this healthy potato salad. Green beans and tomatoes add extra fiber and a nice crunch and contrast in flavor, respectively. This may be trimmed down in calories, but it's certainly not trimmed down in flavor.

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  • 6 red potatoes
  • One 6-ounce container 2-percent Greek yogurt
  • 1 Tablespoon white balsamic vinegar
  • 1/4 Cup olive oil
  • Salt, to taste
  • Pinch of cayenne
  • 1 Pound green beans, trimmed
  • 1 pint grape tomatoes


Place the potatoes in medium-sized pot and cover with water. Bring to a boil and cook until fork-tender, about 20-30 minutes. Meanwhile, in a large bowl, combine the yogurt and vinegar and whisk in the oil. Season heavily with salt and a pinch of cayenne.

Drain the potatoes, fill the same pot with water, and bring to a boil. Prepare an ice bath in a large bowl. Add the green beans and cook until crisp-tender, about 4 minutes. Shock in the ice bath and drain. Cut the potatoes into bite-sized pieces and combine with the greens beans, tomatoes, and dressing. Toss to combine and serve immediately or refrigerate.