This potato salad skips the mayonnaise and uses plain Greek yogurt instead, which gives you a tangy, creamy dressing with a lot less heaviness. Fresh dill and a splash of white wine vinegar keep every bite bright. It comes together in 40 minutes and works warm or cold, which makes it genuinely useful at any time of year.
Why this recipe works
Two things matter here. First, you fold the dressing into the potatoes while they are still slightly warm. Warm potatoes are porous โ they absorb the yogurt dressing rather than just wearing it on the outside, so the flavor goes all the way through. Second, white wine vinegar does real work in this recipe. Greek yogurt is thick and mild on its own; the vinegar sharpens it and stops the dressing from tasting flat. Without that acid, the whole salad can feel a little dull no matter how much dill you add.
About the ingredients
- Greek yogurt vs. regular plain yogurt: Regular yogurt has more water in it. If you use it, the dressing will be thinner and may pool at the bottom of the bowl. Greek yogurt clings to the potatoes. If regular is all you have, strain it through a fine-mesh sieve lined with a paper towel for 20 minutes before using.
- Fresh dill: Dried dill is not a straight swap here โ it has a dusty, muted flavor that does not perform the same way. If fresh dill is unavailable, fresh flat-leaf parsley or fresh chives will work, though the flavor profile shifts.
- White wine vinegar: Apple cider vinegar is the closest substitute and works well. Avoid balsamic โ it will discolor the dressing and overpower everything else.
- Onion: Raw onion can be sharp. If you find raw onion too aggressive, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding.
Storage and make-ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing thickens as it sits because the potatoes keep absorbing moisture โ stir in a tablespoon of yogurt or a small splash of water before serving to loosen it back up. If you want to prep ahead, cook and cool the potatoes, then keep the dressing separate in a jar in the fridge for up to 24 hours. Dress it at the table โ a pre-dressed salad goes limp fast, and the onion flavor intensifies the longer it sits in acid. This salad does not freeze well; yogurt-based dressings break and turn grainy when thawed.
What can go wrong
- Watery dressing that slides off the potatoes: This usually means the potatoes were too wet when you added the dressing. After draining, spread them on a clean kitchen towel or baking sheet for 3 to 5 minutes so the steam escapes before you fold in the yogurt.
- Potatoes falling apart: Overcooked potatoes turn to mush when you fold them. Start checking for doneness at 12 minutes โ a fork should slide in with a little resistance, not zero. Different potato varieties cook at different speeds, so check early.
- Bland overall flavor: The salad needs more salt than you think. Potatoes are starchy and absorb seasoning heavily. Taste after folding, then taste again after the 5-minute rest โ you will almost certainly need another pinch of salt at that point.
- Dressing that tastes sour rather than tangy: Too much vinegar throws off the balance. Measure it rather than eyeballing it, especially if your yogurt is already quite tart. If you over-add, stir in a small spoonful of extra yogurt to mellow it out.
- Dill losing its color and turning drab: This happens when dill sits in an acidic dressing for too long. If you are making this ahead, stir in half the dill when you dress the potatoes and add the rest just before serving to keep the color and fresh flavor.
Mongolian Dill and Yogurt Potato Salad
Ingredients
- 5 medium potatoes peeled and cubed
- 1 cup plain yogurt preferably Greek for thickness
- ยผ cup fresh dill chopped
- 2 tablespoons white wine vinegar
- 1 teaspoon salt adjust to taste
- ยฝ teaspoon ground black pepper freshly ground
- 1 medium onion finely diced
Instructions
- Start by boiling the cubed potatoes in a large pot of salted water until they are fork-tender, about 15 minutes. Drain and let them cool slightly.
- In a large mixing bowl, combine the yogurt, chopped dill, white wine vinegar, salt, and black pepper. Whisk until the mixture is smooth and well integrated.
- Add the warm potatoes and diced onion to the yogurt mixture. Gently fold until the potatoes are evenly coated with the dressing.
- Let the salad sit for 5 minutes to allow the flavors to meld. For a deeper flavor, refrigerate for up to an hour before serving.
Notes
Nutrition
Frequently asked questions
What kind of potatoes work best in this salad?
Waxy potatoes like Yukon Gold or red potatoes hold their shape best after boiling. Starchy varieties like Russets tend to crumble when you fold them into the dressing, which turns the salad mushy.
Can I make this salad the night before?
You can, but the texture changes overnight as the potatoes soak up the dressing. For best results, store the cooked potatoes and dressing separately and combine them an hour before serving rather than the night before.
How do I know when the potatoes are done cooking?
Pierce a cube with a fork โ it should slide in with just a little resistance and the cube should hold together, not fall apart. Start checking at 12 minutes rather than waiting the full 15.
Is this salad served hot, warm, or cold?
It works either way. Serving it slightly warm right after mixing gives you the best dressing absorption. Chilling it for an hour deepens the flavor and makes it more refreshing, especially in summer.
My dressing looks runny โ what did I do wrong?
The most common cause is potatoes that were still wet from draining when you added the dressing. Let them steam-dry for a few minutes after draining, and make sure you are using Greek yogurt rather than regular plain yogurt.
Can I double this recipe for a crowd?
Yes, it scales up easily. Use the largest mixing bowl you have so you can fold without breaking the potato cubes โ cramped folding is what causes them to mash. Season in stages and taste as you go, since doubling the batch sometimes needs a little extra salt adjustment.