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Did you know you can make Potato Salad with Yoghurt. If you didn’t think potato salad without mayonnaise was possible? Think again! Not only is it possible, but it is creamy, delicious, and might I say the best potato salad out there! With just four simple ingredients and ready to enjoy in under 15 minutes, it doesn’t get much better. It’s also less than 35p per portion. So what are you waiting for?!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This healthy potato salad recipe will beat your favourite traditional potato salad for sure! It is the perfect side dish for your next bbq and sure to earn a 5 star rating from everyone!
Just like classic potato salad, this vegan potato salad has a creamy texture and is so perfect for a hot day! The creamy dressing is made of lemon and coconut yoghurt, giving it a unique and bright flavour profile!
This recipe was inspired by my Vegan Mayo Potato Salad recipe, which uses a vegan mayo instead of the coconut yoghurt. Both recipes are delicious and whichever you choose, I’m sure you’re going to love!
Ingredients to make Potato Salad with Yoghurt
- Jersey Royals or New Potatoes – Jersey Royals are my favourite, but any variety of new potatoes will work well!
- Coconut Yoghurt – I use an unsweetened coconut yoghurt to make this a dairy free potato salad, it has a similar texture to mayonnaise and paired with the lemon juice and zest you won’t be able to tell the difference. If you have any spare try making my Vegan Tzatziki or Smoked Mackerel Pate.
- Lemon – Use both the lemon zest and lemon juice to brighten up this dairy free potato salad.
- Parsley – freshly chopped parsley adds a great bit of colour and flavour to your potato salad without mayo, you could also use chives or dill if you preferred.
See recipe card for full information on ingredients and quantities.
Substitutions
- Potatoes – Whichever potatoes you pick, getting a new or young variety of them will give you a thinner skin and less mushy salad. Some other great choices are yellow potatoes and red potatoes. Yukon gold potatoes are a hybrid of waxy and starchy, so they may work. I’d avoid russet potatoes and other more starchy potatoes.
- Herbs – I like to keep it simple with parsley, but you could also try adding other mix-ins like fresh dill, chives or spring onions.
- Yoghurt – Greek Yoghurt is a good option if you don’t need it to be dairy free or vegan, but note that creamy greek yogurt potato salad will have a slightly different flavour compared to the coconut.
- Lemon – Apple cider vinegar or red wine vinegar could replace the acidity of the lemon juice, but won’t give you quite the same flavour. It will work in a pinch. Lime juice is the best substitute.
- Seasonings – Playing around with different seasonings and flavours can be fun! Try Dijon mustard, whole grain mustard, yellow mustard, garlic powder, onion powder, sweet pickle relish, and the like to mix up this yoghurt potato salad for each summer cookout you bring it to! Let me know your favourite combinations in the comment section!
Variations
- Spicy – For a spicy version of potato salad, try mixing in some Cajun seasoning, cayenne pepper, sriracha or jalapenos.
- Deluxe – This creamy potato salad is already delicious and so easy to step up a level! Consider adding red onion, green onions, fresh herbs, hard boiled eggs (if you are not vegan), dill pickles, bell pepper, crunchy celery, etc. The sky is the limit! Serving it alongside my Easy Grilled Salmon Burgers or my Creamy Courgetti Salad would also be a great addition!
- Kid friendly – This is a great recipe that the kids will enjoy. If they aren’t keep on a dressing, then you could always try my Easy Slow Cooker Jacket Potatoes. If you are cooking or baking with children, definitely check out my Gluten Free and Vegan Doughnuts – they are so simple to make and the kids will love getting involved.
How to make Potato Salad with Yoghurt
Step 1: Firstly, slice the potatoes into halves.
Step 2: Put the potato halves into a large pot with salted water and boil for 10-12 minutes until still slightly firm in the centre.
Step 3: Drain and cool the warm potatoes by running them under cold water.
Step 4: Combine in a large serving with all remaining dressing ingredients.
Step 5: Mix together until potatoes are completely covered.
Hint: Make sure not to overcook the potatoes! If they are too soft, they will fall apart in the salad.
Leftovers
I store this potato salad no mayo in an airtight container for 3-4 days in the fridge. It is perfect for leftovers as it can be served with pretty much anything!
Recipe FAQs
It’s important to start with the right type of potato. Starchy potatoes are more likely to fall apart when cooked. You want somewhat tender potatoes, but you also want them to hold their shape. Because of that, waxy potatoes are your best bet. Also, make sure not to overboil them. They should still be slightly firm when cooked.
I recommend Jersey Royals or any other type of new or baby potatoes. New potatoes are sweeter and more tender with thin skins. They make for a delicious and healthy potato salad!
Yes! If you are going to be short on time the next day, this is a great way to prep ahead! Store the cooked potatoes in an airtight container in the fridge for up to a day. When you’re ready to serve, combine everything in a large serving bowl and you are set!
You are welcome to, but I recommend keeping the skins on. There are many nutrients in potato skins and they aren’t all that noticeable when they’re mixed into the creamy sauce of the potato salad!
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Potato Salad with Yoghurt
Equipment
- Chopping Board
- sharp knife
- saucepan
- Colander
- large mixing bowl
Ingredients
- 750 g jersey royals or new potatoes, sliced into halves
- 4 heaped tbsp coconut yoghurt
- 1/2 Zest of a lemon
- 1/2 Juice of lemon
- Handful freshly chopped parsley
- Pinch salt & pepper
Instructions
- Firstly, slice the potatoes into halves
- Add to a large saucepan with salted water and boill for around 10-12 minutes until still slightly firm in the centre.
- Once they have cooked, drain and cool under a cold running tap
- Place into a large mixing bowl along with the remaining ingredients and mix
Notes
Nutrition
my niece is not allowed any citrus or vinegar could you suggest a substitute
Hey Patricia, to be honest I would just leave them out if that’s the case. Can’t think of a substitute for them. It will still be tasty 🙂