The official start of summer is right around the corner but I’ve been celebrating my fav season for weeks. Pool parties, BBQs, dinner parties… the works. We’re making up for lost time and because of that I need to give you guys an incredible Greek Potato Salad for all your summertime needs!
This super easy potato salad is PERFECTION. It’s lighter than the traditional creamy potato salad because we’re using Stonyfield Organic Greek yogurt rather than just mayo. It’s add more flavor, more protein and giving things a greek spin.
Greek because we’re not just using Stonyfield Organic Greek yogurt and calling it a day - we’re making it into Tzatziki and adding a BOAT loaf of chives to give it some real pop. It’s truly the best creamy potato salad you’ll ever try and would go swimmingly with some yogurt marinated chicken kebabs, maybe a greek feta salad and some refreshing sangria. Sign me up.
And get after it when it comes to the Stonyfield Organic Greek yogurt. It’s the best Greek Yogurt in the land and we keep it stocked at all times. Makes sense as June is National Dairy Month so we’re just living our best lives. Their yogurt is sourced from small organic farms which as you know is very near and dear to my heart. If you aren’t familiar with all the incredible things Stonyfield is doing as a company… read more about it here Fluffy Raspberry Pancakes and here Cheddar Chive Irish Soda Bread
Greek Potato Salad
- 2 pounds baby red potatoes
- 3 tablespoons lemon juice
- ½ cup Stonyfield Greek yogurt
- ¼ cup mayo
- 1 persian cucumber, small dice
- 3 cloves garlic, finely minced
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 ½ teaspoons finely grated lemon peel
- Kosher salt and freshly cracked black pepper to taste
- Bring potatoes to boil in a large pot of water. Reduce heat to a simmer until potatoes are tender, about 17 minutes. Drain and let cool for about 20 minutes.
- Gently smash each potato to compress while still keeping the potato intact.
- In a large bowl combine the remaining ingredients and stir to combine. Add the potatoes and gently toss to combine. Season with salt and pepper. Cover and chill. Serve with extra herbs on top.
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Delicious! A hit at both BBQ’s I brought them to this summer. Super simple recipe with great flavor!
If I make this ahead of time and chill in fridge, how long do you think this will be good for?
a day or two!! the dill will go bad before anything else
So looking forward to all the summer outdoor eating, and I love, love, love another use for Stonyfield in my repertoire!