The dressing on this Creamy Potato Salad is absolutely delicious. It proves that you don’t need mayo to make this creamily savory summer salad treat. If you have to watch your weight, this recipe is really worth a try. Greek yogurt is a fabulous substitute in the kitchen for many high fat items, including mayonnaise. Even lite mayo has 3 times the calories cup for cup than full fat Greek yogurt, amazing really. And Greek yogurt naturally has the creamy rich mouth-feel of mayo, so you really won’t miss it. Click here for the video!
- In a medium stockpot, cover the potatoes with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are very tender, about 10 to 15 minutes. Drain and run under cold water.
- While the potatoes are boiling, in a large bowl whisk together the yogurt, lemon juice, mustard, minced shallots, pickles or capers, thyme leaves, salt, and pepper. Set aside.
- Halve the potatoes and pull off the skin, it should slip off easily, then halve again into quarters. Repeat and add to the dressing. Mix well, smashing a few of the potatoes against the side of the bowl. Taste for seasoning. Cover and keep in the refrigerator until ready to eat.
- 2 pounds baby Yukon Gold potatoes
- ⅓ cup plain Greek yogurt
- Juice from ½ a large lemon
- 2 teaspoons Dijon mustard
- 2 teaspoon minced shallots or red onion
- 3 tablespoons minced pickles or drained capers
- 1 teaspoon of fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Ann's Tips and Tricks
If you prefer pickles, we do recommend mincing a couple of whole pickles yourself and not using bottled relish – you don’t want the hidden added sugar.