Creamy Yukon Gold Potato Salad with Greek Yogurt
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There is a specific kind of magic in the early summer kitchen when Yukon Gold potatoes begin showing up at the market-thin-skinned, naturally buttery, and requiring very little to shine. This creamy Yukon gold potato salad celebrates simplicity with tender potatoes, fresh herbs, and a tangy Greek yogurt dressing that feels light and perfect for summer gatherings.
Instead of a heavier, egg-based potato salad, this French-inspired potato salad version keeps the focus on the potatoes themselves. The dressing is creamy but bright, with just enough mayonnaise for richness and Greek yogurt for a clean, tangy finish.
If you are looking for a traditional backyard cookout favorite, be sure to try our Classic Summer Potato Salad with Boiled Eggs, or see our tangy, warm German Potato Salad.
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Why You’ll Love This Creamy Salad
- Fresh and Creamy: Baby Yukon Gold potatoes are naturally buttery and tender, making them perfect for a simple creamy potato salad.
- Tangy and Light: Greek yogurt gives the dressing a bright, refreshing flavor that pairs beautifully with grilled summer mains.
- Egg-Free: This potato salad skips the boiled eggs for a lighter texture and is a helpful option for guests avoiding eggs. For a more traditional version, try my Classic Potato Salad.
Simple Heritage Ingredients
To keep this recipe simple and fresh, we focus on a few pantry staples and seasonal ingredients that let the potatoes shine.
- Baby Yukon Gold Potatoes: Look for petite potatoes that are similar in size so they cook evenly. Their thin skins mean there's no need to peel.
- Plain Greek Yogurt: Full-fat yogurt gives the dressing the creamiest texture and helps keep it thick and smooth.
- Mayonnaise: Just a touch acts as an emulsifier so the dressing clings beautifully to the waxy potato skins.
- White Vinegar: Tossed with the warm potatoes to add brightness and flavor from the start.
- Fresh Garden Herbs: Parsley and dill add color, freshness, and that unmistakable summer flavor.
Stephanie’s Tips for Success
- Salt the cooking water: A well-salted pot of water seasons the potatoes from the inside out and helps bring out their naturally buttery flavor.
- Season while warm: Toss the drained potatoes with white wine vinegar while they're still warm so they absorb that bright, tangy flavor.
- Cool before dressing: Let the potatoes cool to room temperature before adding the yogurt dressing, so the dressing stays creamy and smooth.
- Use the 2:1 ratio: Two parts Greek yogurt to one part mayonnaise keeps the dressing tangy, creamy, and balanced.
- Add herbs near the end: Fold in the fresh herbs just before serving to keep their color vibrant and their flavor fresh.
Simple Recipe Variations
- Add a Savory Crunch: Fold in diced celery, chopped pickles, or crispy bacon just before serving.
- Make it Vegan: Swap the Greek yogurt for a plant-based alternative and use your favorite vegan mayonnaise.
Creamy Yukon Gold Potato Salad Recipe
Ingredients
- 2 pounds baby Yukon gold potatoes halved
- 1 tablespoon kosher salt for cooking potatoes
- 1 tablespoon white vinegar
- ½ cup greek yogurt plain, full fat
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup celery chopped using the tender inner leaves
- 3 tablespoons green onions chopped, about 4 scallions
- 2 tablespoons parsley minced
- 2 tablespoons fresh dill minced
Instructions
- Halve the baby potatoes, or chop them if needed, to create bite-sized pieces.
- Place potatoes in a large pan and add water to cover by 1 inch. Bring to a boil over medium-high heat, add 1 tablespoon of salt, then reduce the heat to medium and simmer for about 8 minutes, or until the potatoes are fork-tender but still hold their shape.
- Drain potatoes and spread on a parchment-lined baking sheet. Drizzle potatoes with vinegar. Let the potatoes reach room temperature. Do not refrigerate yet-cold potatoes don't absorb flavor as well, but hot potatoes will break the yogurt.
- In a medium-sized bowl, whisk together yogurt, mayonnaise, lemon juice, mustard, salt, pepper, and garlic powder. Add to the potatoes and gently stir to combine.
- Add celery, chopped celery leaves, green onions, parsley, and dill to the potato mixture, stir to combine. Add more salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving.
Notes
- Potatoes: Baby Yukon Gold potatoes work especially well because they are naturally buttery, thin-skinned, and hold their shape after boiling. Try to choose potatoes that are similar in size so they cook evenly.
- Dressing: Let the potatoes cool before adding the Greek yogurt dressing. If the potatoes are too warm, the dressing may loosen or separate.
- Make Ahead: This potato salad can be made several hours ahead and refrigerated until ready to serve. For the freshest flavor, reserve a few herbs to sprinkle over the top just before serving.
- Serving: As with any creamy potato salad, keep chilled until serving and refrigerate leftovers promptly.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Summer Recipes You'll Love
- Spinach Salad with Warm Bacon Dressing
- Warm Brussels Sprouts Salad
- Green Bean Salad
- Grilled Zucchini Corn Salad
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This is one of our favorite healthier potato salads. It makes a wonderful addition to meals, is simple to make, and I love using petite gold potatoes because they make the prep even simpler!