Herb Potato Salad with Greek Yogurt

This tasty herb potato salad has a creamy Greek yogurt sauce mixed with fresh dill and rosemary, and is filled with fresh green snap peas!

Herb Potato Salad | Greek Yogurt Potato Salad

Before we knew much about food, we would have told you late June in Indiana would be the height of summer produce, with tomatoes, corn, and zucchini for miles. (Actually, we probably couldn’t have articulated that those were seasonal foods.) However, it’s late June and we’re still finding “springy” things like snap peas at the markets, with tomatoes still not into their full prime. So for these snap peas, we decided to feature them in a delicious summery herb potato salad with Greek yogurt. Keep reading for the recipe and more about seasonal eating!

Related: 14 Red Potato Recipes | Seasoned Potato Wedges

Herb Potato Salad | Greek Yogurt Potato Salad

How to make herb potato salad

It takes a while to get to know what’s seasonal and what’s not in your area. In some ways, we long to live in a warm climate where things like avocados or mangoes might be seasonal. But, here we are in Indianapolis — a city that we truly adore — and we couldn’t be happier. Speaking of, we closed on our new house yesterday!  We’re new owners of a 1926 home with a kitchen that’s just itching for a remodel. We’ve completed the design ourselves and found a contractor who’s ready to help us out. (Update: Here’s our kitchen after the renos!)

Back to this salad. We LOVED this herb potato salad. It features red potatoes with a creamy Greek yogurt sauce, mixed with fresh dill and rosemary. It’s also filled with those fresh green snap peas from the farmers market! It was simple, delicious, and still incredibly tasty after several days in the refrigerator. It’s a great way to use those herbs we’ve been encouraging you to try out. And, we’ve been on a kick of finding Greek yogurt a successful substitute for everything from mayo to butter in baked goods. So a Greek yogurt potato salad was definitely up our alley.

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This recipe is…

This herb potato salad with Greek yogurt recipe is vegetarian and gluten-free.

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Herb Potato Salad with Greek Yogurt


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings as a side 1x

Description

This tasty herb potato salad has a creamy Greek yogurt sauce mixed with fresh dill and rosemary, and is filled with fresh green snap peas!


Scale

Ingredients

  • 2 pounds red skinned potatoes
  • 8 ounces (about 1 1/2 cups) snap peas
  • 1 large shallot (4 to 5 tablespoons diced)
  • 3/4 cup Greek yogurt
  • 1 tablespoon whole grain mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • 1 tablespoon chopped dill
  • 1 tablespoon finely chopped rosemary

Instructions

  1. Dice the potatoes into bite-sized pieces (if using new potatoes, which are very small, you may not need to chop them).
  2. In a large pot, add salted water and potatoes and bring to a boil; boil until cooked and easily pierced with a fork. When done, drain the potatoes and rinse them under cold water to cool.
  3. Meanwhile, cut the ends off of the snap peas, and finely mince the shallot. Mince the dill and rosemary (or other fresh herbs).
  4. In a large bowl, mix together the snap peas and shallot with Greek yogurt, whole grain mustard, garlic powder, kosher salt, fresh ground pepper, dill and rosemary until combined. Then mix in the potatoes and stir until everything is coated. Serve room temperature or cold.

Notes

Inspired by LORE

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Herb potato salad, Greek yogurt potato salad, Potato Salad with Herbs, Recipes with Herbs, Dill Recipes, Rosemary Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

11 Comments

  • Reply
    Kiran @ KiranTarun.com
    June 27, 2013 at 1:35 am

    Love the use of yogurt in this delicious and beautiful salad :)

  • Reply
    Sarah
    June 27, 2013 at 2:00 am

    I don’t think it’s weird at all to say you loved this! It looks delicious – I absolutely love potato salad. But more than that, it’s always nice to do a modern take on “mom’s” recipe sometimes, and this sounds fantastically light and fresh.

  • Reply
    Tieghan
    June 27, 2013 at 6:17 am

    THis sounds incredible! I LOVE that there is no mayo because I hate mayo!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 27, 2013 at 8:20 am

    This looks and sounds like such a delight! Yum!

  • Reply
    Alisha @ Gluten Free Perspective
    June 27, 2013 at 8:44 am

    I love the use of snap peas– what a perfect crunch for potato salad!!

  • Reply
    angela @ another bite please
    June 27, 2013 at 12:45 pm

    i love the use of snap peas…love the fresh in season vegetables and herbs at the farmer’s market. and i would ove to hear and see about reno!

  • Reply
    Eileen
    June 27, 2013 at 1:30 pm

    Hey, potato salad is a perfectly valid thing to love! Especially with fresh crispy early-summer peas. I definitely approve of using yogurt instead of the traditional stodgy mayo too. :)

  • Reply
    Bevin
    June 28, 2013 at 8:22 am

    I’ve been obsessed with the flavor of dill recently, so I will definitely be trying this recipe! So perfect for the upcoming holiday.

    Bevin

  • Reply
    Elizabeth
    June 29, 2013 at 5:24 pm

    Great sounding potato salad. We also live in a historic home in Indy and I’d love to hear about your remodel and the neighborhood if you want to share. We redid our kitchen last year and are working on plans for the rest of the house.

    • Reply
      Sonja
      June 30, 2013 at 11:02 pm

      Awesome! What neighborhood do you live in, and what is your house vintage? Exciting!

  • Reply
    Ashley
    July 2, 2013 at 4:14 pm

    Recommendations for non-dairy/non-soy sub for Greek Yogurt….Milk Soy Protein Intolerant babies so when I’m in my third trimest and then nursing…none of those things for me!!!! Your website has been truly awesome for delicious recipes that I can actually eat most of!
    Potato salad sounds so good and actually “light” if potato salad could ever be described as such! Such a nice alternative to regular ‘tater salad!
    Thanks!

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