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4 from 1 vote
Greek Yogurt Potato Salad Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Side Dishes
Cuisine: American
Servings: 6
Author: Florentina
Key Ingredients:
  • 3 lb potatoes
  • 16 oz Chobani Non Fat Greek Yogurt
  • 4 cloves garlic grated
  • 1/3 c flat leaf parsley roughly chopped
  • 4 tbsp extra virgin olive oil
Additional Ingredients:
  • Sea salt to taste
  • Black pepper to taste
  • Lemon Zest from 1 lemon optional
  1. Wash and scrub the potatoes well and slice them into 1/3 inch slices.
  2. Add the potato slices to a stock pot and cover with cold water. Bring to a simmer and season generously with sea salt, about 3 tablespoons.
  3. Simmer the potatoes for about 10 minutes until al dente. You don’t want them to fall apart. Drain them in a colander and allow them to dry in their own steam for a few minutes.
  4. Meanwhile in a large mixing bowl combine the Chobani® yogurt, garlic, olive and parsley until combined. Reserve some of the parsley for garnish.
  5. Add the cooked potato slices to the Chobani® dressing and gently toss to coat well. Adjust seasonings to your taste with more sea salt and black pepper.
  6. Transfer to your favorite serving dish and garnish with the remaining parsley, a drizzle of olive oil and the lemon zest.