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Mediterranean creamy potato salad with Greek yogurt and fresh dill in a white bowl.

Mediterranean Creamy Potato Salad

A refreshing, protein-packed twist on the classic side dish. This Mediterranean creamy potato salad recipe swaps heavy mayo for zesty Greek yogurt, fresh dill, and extra virgin olive oil. It’s light, bright, and perfect for the Mediterranean Diet.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, Greek
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes cubed into 1-inch pieces
  • 1 cup Plain Greek Yogurt 2% or 5% preferred
  • 2 tbsp Mayonnaise
  • 1 tbsp Dijon Mustard
  • 2 tbsp Extra Virgin Olive Oil
  • Juice of 1 large Lemon
  • 2 cloves Garlic minced
  • 1/2 cup Fresh Dill chopped
  • 1/4 cup Fresh Parsley chopped
  • 3 Green Onions chives, sliced
  • Salt and Black Pepper to taste
Optional:
  • 1/2 cup crumbled Feta cheese

Equipment

  • 1 Large Pot / Dutch Oven
  • 1 Colander
  • 1 Small Glass Mixing Bowl
  • 1 Large Mixing Bowl
  • 1 Silicone Spatula
  • 1 Chef's Knife
  • 1 Citrus Juicer
  • 1 Measuring cups and spoons

Method
 

  1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 10–12 minutes until tender.
  2. Drain potatoes. While warm, drizzle with 1 tbsp of lemon juice and a pinch of salt. Let cool completely.
  3. In a small bowl, whisk together yogurt, mayo, mustard, olive oil, remaining lemon juice, and garlic.
  4. In a large bowl, combine cooled potatoes, herbs, and onions.
  5. Pour the dressing over the potatoes and fold gently until coated.
  6. Chill for at least 1 hour before serving.

Notes

  • Potatoes: Use waxy potatoes (Yukon Gold or Red Bliss) rather than Russets to prevent a mushy texture.
  • Storage: This salad keeps beautifully in the fridge for up to 4 days. Give it a quick stir before serving as the potatoes may absorb some dressing overnight.
  • Pro Tip: If you are following a strict Mediterranean Diet, you can omit the mayonnaise entirely and add an extra tablespoon of olive oil.