Greek Potato Salad with Yogurt & Dill – Light, Fresh, and No Mayo Needed!

Okay, I’ll admit it — I have a soft spot for potato salad. But as much as I love the classic creamy version, I wanted something a little brighter, a little healthier, and with a lot more zing. That’s how this Greek Potato Salad with Yogurt & Dill was born — and it has quickly become a go-to side dish in my kitchen, especially as the weather warms up.

This version skips the mayo entirely and leans into full-fat Greek yogurt instead, which gives it a tangy richness without feeling heavy. Add in lemon juice, fresh dill, red onion, and just a hint of garlic, and you’ve got a salad that’s creamy, zesty, and super refreshing.

Why I love this recipe:

• It’s lighter than traditional potato salad, but still so satisfying.

• Greek yogurt gives it that creamy texture and a little protein boost.

• Fresh dill and lemon juice brighten everything up and make it feel really Mediterranean.

• It’s super easy to throw together — and you can totally make it ahead.

  
  

Here’s how I make it:

I start with baby potatoes (I like them for their texture and the way they hold their shape). After a quick boil in salted water, I let them cool just slightly — tossing them while they’re still warm helps the flavors soak in beautifully.

While the potatoes cook, I mix up a simple dressing with Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Once the potatoes are tossed with that creamy goodness, I fold in finely chopped red onion and loads of fresh dill. It smells amazing, and tastes even better once it chills in the fridge for a bit.

This is one of those dishes that somehow feels comforting and fresh at the same time. It’s perfect for BBQs, picnics, or just dinner at home with grilled chicken or fish.

I hope you give this no-mayo potato salad a try! It’s light, bright, and has that Greek twist I love so much.

And don’t forget to like, comment, and subscribe if you want more easy, Mediterranean-inspired dishes in your inbox!

Greek Potato Salad with Yogurt & Dill 

A light and refreshing version of traditional potato salad! This is fun way to make it without mayonnaise. 

Ingredients: 

• 2 lbs baby potatoes, quartered 

• ¾ cup full-fat Greek yogurt  

• 2 tbsp olive oil 

• 2 tbsp finely chopped fresh dill 

• 1 tbsp lemon juice 

• 1 minced garlic clove  

• ¼ cup finely chopped red onion  

• Salt and pepper (to taste) 

Instructions: 

1. Boil the potatoes in salted water until tender (about 12-15 minutes). Drain and cool slightly. 

2. In a bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. 

3. Toss the warm potatoes with the yogurt dressing. 

4. Fold in the red onion and fresh dill. 

5. Chill for at least 30 minutes before serving for the best flavor. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.