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Greek Style Potato Salad with Lemon, Mint, and Yogurt

A light rendition of potato salad and a perfect pairing for grilled entrees such as chicken or fish. Bright herbs like mint and chives are mixed with white potatoes, cucumbers, lemon, and radishes for a delightful departure from the classic version we have all come to love.

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Print Recipe

Total Time35 Mins

Prep Time15 Mins

Cook Time20 Mins

ServingsServes 12

Potato Type: White

Dish

SaladSide Dish

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 12

Description

Ingredients

4 lbs. White Potatoes
As needed Kosher Salt
1 tablespoon Lemon Juice
2 cups Greek Yogurt
2 tablespoons Mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Lemon Zest
5 each Hard-Boiled Eggs, peeled and roughly chopped
1 cup Radishes, sliced ¼ inch pieces
1 cup English Cucumber, diced ½ inch cubes
¼ cup Fresh Mint, chopped
¼ cup Fresh Chives, chopped
As Needed Freshly Ground Black Pepper

Preparation

Essential Equipment

Large Stock Pot
Colander
Large Bowl
Rubber Spatula
Zester

In a medium pot, add potatoes and about 2 teaspoons of salt; add enough cold water to cover, place the lid on top and bring to a boil over high heat. Reduce heat to low and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain potatoes in a colander and let cool for 10 minutes uncovered.
Slice potatoes into small rounds and transfer to a large salad bowl. Add the lemon juice and 1/2 tsp salt, toss gently with a rubber spatula and set aside.
In a bowl combine the yogurt, mayo, Dijon mustard, and lemon zest. Add in the potatoes, eggs, radishes, cucumber, mint, and chives. Stir to combine and adjust the seasoning with the salt and pepper.
Chill the potato salad in the fridge for at least 2 hours before enjoying.

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Nutrition Facts Per Serving

Calories

180

Fat

4.5g

Sodium

115mg

Cholesterol

80mg

Vitamin C

17mg

Carbohydrates

26g

Fiber

4g

Protein

10g

Potassium

744mg

Sugar

4g

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