Potato Salad with Greek Yogurt Vinaigrette

When my farm share box arrived this week, I eagerly dug into the depths of what was clearly a fall crop. No cucumbers or tomatoes. No zucchini or eggplant. On my nightly walks, I pass children in school uniforms and the evening light is a little cooler though the days are quite warm. There’s no doubt we slip a little more each day into fall and rhythm that comes with a school for those with young families and general recommitment from the rest of us. I know I’ve been playing hooky a little too long and it’s time to pay attention to the to-do list.

Most people are in one of two camps when it comes to fall, can’t wait for it or want to run from it. Personally, I sit somewhere in the middle. You could bribe me with some warm apple cider and a cozy sweater but I’m hard pressed to give up my outdoor dinners. That’s where this recipe falls for me. It’s easy enough to turn into a meal with a couple hardboiled eggs tossed in to the mix, but also versatile enough to accompany a simple grilled dinner, and healthy enough that I don’t feel my healthy convictions slipping away after a summer of saying “who cares?”.

These blue potatoes arrived in my box (how fun, and as a bonus high in anthocyanins a powerful antioxidants) along with the breakfast radishes. The celery was leftover from last week’s gumbo. All of it is tossed in a Greek yogurt vinaigrette that is a little creamy but mostly tangy. If you are a fan of German potato salad then you’ll enjoy this recipe. Any waxy variety of potato will work here but look for ones with the most color and thin skins (then you don’t have to peel them) for the highest nutritional value.

Greek Yogurt Potato Salad

Prep time 5 mins
Cook time 15 mins
Total time 20 mins

Author: Nicola
Recipe type: Salads and Sides
Serves: 6-8 servings

Potato Salad with Greek Yogurt Vinaigrette


  • 2 lbs waxy potatoes
  • ½ cup greek yogurt
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt to taste (I used 1.5 teaspoons sea salt)
  • 4 stalks celery, diced or sliced
  • 2-3 breakfast radishes (5-6 ounces), slivered


  1. Steam potatoes over 1-2 inches of water for 10-15 minutes until fork tender. Alternatively they can be boiled if you don’t own a steamer but they will take on a bit of water as a result.
  2. Meanwhile whisk together the yogurt, vinegar, and olive oil. Add salt to taste.
  3. Drain potatoes and allow to cool slightly. Toss with the dressing while still warm and let sit at least one hour before eating

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