Greek Style Potato Salad

A brighter, lighter take on potato salad that swaps some of the mayo for tangy yogurt and leans Greek with dill, lemon, and salty feta. The yogurt keeps it creamy but fresh, so it doesn’t sit heavy the way an all-mayo bowl can.

The trick to any good potato salad is in the timing: cook the potatoes just to fork-tender, then let them cool before dressing. Hot potatoes thin the dressing and turn the salad gluey, while cooled ones hold their shape and absorb flavor cleanly.

The dressing whisks together fast, yogurt, mayo, dill, lemon juice, mustard, salt, and pepper, then gets folded gently through the potatoes with onion. A shower of crumbled feta over the top brings the salty, Greek finish. Serve it chilled alongside grilled meats or as part of a Mediterranean spread.

Kitchen Tips

• Let the potatoes cool before dressing them. Warm potatoes break down and make the salad gummy and watery.
• If you want them to soak up more flavor, dress them while just barely warm, but never piping hot.
• Fold gently to keep the potato chunks intact instead of mashing them into the dressing.

Variations

• Add cucumber, kalamata olives, or cherry tomatoes for a fuller Greek-salad feel.
• Use all Greek yogurt for a lighter, tangier dressing.
• Stir in fresh mint or oregano alongside the dill.