Did you know you can make Potato Salad with Yoghurt? If you thought a potato salad without mayonnaise wasn’t possible, think again. This dairy-free version is creamy, bright and delicious — and it can be ready in under 15 minutes with just four simple ingredients. It’s economical too, costing less than a few pence per portion, making it a great choice for weeknight dinners, picnics, or BBQ sides.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Leftovers & storage
- Recipe FAQs
Why this recipe works
This potato salad swaps mayonnaise for coconut yoghurt to create a light but creamy dressing that feels fresh rather than heavy. Lemon juice and zest lift the flavour, while chopped parsley adds colour and a herbaceous note. The result is a simple, refreshing side that works beautifully for warm-weather meals and pairs well with grilled proteins and picnic fare.
The recipe keeps the ingredient list short and the technique straightforward: cook the potatoes until just tender, cool them quickly, then toss with the yoghurt dressing. Because the dressing is tangy and slightly sweet from the coconut base, the salad has a bright, clean flavour that many people prefer to traditional mayo-based versions.
Ingredients to make Potato Salad with Yoghurt
- Jersey Royals or new potatoes – any new potato variety works well; their thin skins and waxy texture hold up nicely in salad.
- Unsweetened coconut yoghurt – choose a thicker coconut yoghurt for the creamiest result; it mimics mayonnaise texture without dairy.
- Lemon – use both zest and juice to brighten the dressing.
- Fresh parsley – chopped parsley adds colour and freshness; chives or dill are good alternatives.
- Salt and pepper – to taste.
Quantities and a printable recipe card are included further down in the recipe container.
Substitutions
- Potatoes: New, waxy varieties like red or yellow potatoes work best. Avoid very starchy potatoes such as russets, which can fall apart.
- Yoghurt: If you don’t need this to be dairy-free, plain Greek yoghurt is a good substitute — it will change the flavour slightly but still yield a creamy salad.
- Acid: If you don’t have lemon, lime juice or a splash of apple cider or white wine vinegar can provide acidity in a pinch.
- Herbs & seasonings: Swap parsley for dill, chives or spring onion. For more flavour, try adding a spoonful of Dijon mustard or a pinch of garlic powder.
Variations
- Spicy: Add a pinch of cayenne, some sriracha or chopped jalapeños for heat.
- Deluxe: Stir in finely diced red onion, celery for crunch, chopped pickles, or, if not keeping vegan, chopped hard-boiled egg.
- Kid friendly: Keep the dressing mild and skip strong-flavoured add-ins. The simple version is often a hit with children.
How to make Potato Salad with Yoghurt
Step 1: Wash the potatoes and slice them in half (quarter larger ones). Keeping skins on saves time and adds texture.
Step 2: Place the potatoes in a large saucepan, cover with salted water and bring to a boil. Simmer for about 10–12 minutes until they are tender but still slightly firm in the centre.
Step 3: Drain the potatoes and cool them quickly under cold running water so they stop cooking and retain their shape.
Step 4: In a large bowl combine the coconut yoghurt, lemon zest, lemon juice, chopped parsley, salt and pepper. Add the cooled potatoes and toss until evenly coated.
Step 5: Taste and adjust seasoning. Serve immediately or chill for an hour so flavours meld together.
Hint: Avoid overcooking the potatoes — they should hold their shape in the salad.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3–4 days. The salad keeps well and often tastes even better the next day after the flavours have had time to meld.
Recipe FAQs
Choose waxy or new potatoes and avoid overboiling. Cook until just tender so they remain intact when tossed with the dressing.
Jersey Royals or other new/baby potatoes are ideal for potato salad because they’re tender with thin skins and hold their shape well.
Yes. Cook and cool the potatoes, then store them in an airtight container in the fridge. When ready to serve, toss with the dressing and herbs.
You can, but leaving the skins on adds texture, nutrients and saves time. The skins blend into the salad and are hardly noticeable.
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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, halved
- 4 heaped tbsp unsweetened coconut yoghurt
- Zest of 1/2 a lemon
- Juice of 1/2 a lemon
- Handful freshly chopped parsley
- Pinch of salt and pepper
Instructions
- Slice the potatoes into halves and place them in a large saucepan.
- Cover with salted water and boil for about 10–12 minutes until just tender but still slightly firm in the centre.
- Drain and cool the potatoes under cold running water to stop the cooking process.
- In a large bowl combine the coconut yoghurt, lemon zest, lemon juice, chopped parsley, salt and pepper. Add the cooled potatoes and toss until evenly coated.
- Taste and adjust seasoning. Serve immediately or chill to let flavours meld.
Notes
Step-by-step photos are available in the post. For best results use thicker coconut yoghurt, and if you don’t have parsley try fresh dill. Store in the fridge for up to 3–4 days; freezing isn’t recommended.
Nutrition (per serving)
Calories: 129 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 1 g | Fibre: 4 g | Sugar: 2 g
