Best 6 Potato Salad With Yogurt And Mint Dressing Recipes

**Potato Salad with Yogurt and Mint Dressing: A Refreshing Summer Side Dish**

This vibrant and refreshing potato salad is a delightful combination of flavors and textures. Tender boiled potatoes, crisp cucumbers, and sweet red onions are tossed in a creamy yogurt dressing infused with fresh mint, garlic, and lemon juice. The result is a light and tangy salad that is perfect for summer gatherings, barbecues, or as a side dish to grilled meats. With its vibrant colors, refreshing taste, and ease of preparation, this potato salad is sure to be a hit at your next gathering.

**Additional Recipe Variations**:

- **Creamy Dill Potato Salad**: For a more classic potato salad, try this variation with a creamy dill dressing. Simply replace the yogurt and mint with mayonnaise, sour cream, and fresh dill.

- **Bacon and Ranch Potato Salad**: Add some smoky bacon and a tangy ranch dressing to create a loaded potato salad that is sure to satisfy.

- **Roasted Garlic and Parmesan Potato Salad**: Elevate the flavor of your potato salad with roasted garlic and grated Parmesan cheese. The roasted garlic adds a nutty and savory depth, while the Parmesan adds a rich and cheesy flavor.

- **Mediterranean Potato Salad**: Give your potato salad a Mediterranean twist with Kalamata olives, feta cheese, and a lemon-oregano vinaigrette. This flavorful salad is perfect for summer picnics and potlucks.

- **Curried Potato Salad**: For a unique and flavorful twist, try this curried potato salad. The curry powder adds a warm and aromatic flavor to the dressing, creating a salad that is both unique and delicious.

Here are our top 6 tried and tested recipes!

MINTED POTATO SALAD

Minted potato salad image

Using yogurt makes this a healthy potato salad perfect for summer

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 25m

Number Of Ingredients 7

Ingredients

1kg small new potato
1 garlic clove , crushed
200ml natural yogurt
1 tsp white wine vinegar
1 tsp caster sugar
3 spring onions , finely sliced
large handful mint leaves, roughly torn

Steps:

Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

MINTED POTATO SALAD

Minted Potato Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) bag pre-cooked rosemary and garlic diced red potatoes (recommended: Reser's)
1 jalapeno, seeded and finely chopped
2 scallions, chopped
2 tablespoons chopped pimientos
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
1 teaspoon minced garlic
1 teaspoon lemon juice
1/2 cup plain yogurt

Steps:

In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving.

CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE

Creamy Potato Salad With Yogurt Vinaigrette image

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients 13

Ingredients

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

Steps:

In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON POTATO SALAD WITH MINT

Lemon Potato Salad With Mint image

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

Provided by Melissa Clark

Categories lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

Steps:

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram

POTATO SALAD WITH YOGURT AND MUSTARD DRESSING

Potato Salad With Yogurt and Mustard Dressing image

This came about trying to clean out the fridge, I now actually shop for the ingredients. The amounts of the ingredients are not too strict, so you might have to adjust the amount of dressing. Depending on the type of potato I sometimes don't peel them.

Provided by PetsRus

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb waxy potato, peeled, cooked and cubed
1 chopped red onion
1/2 cucumber, washed, not peeled, cut into small cubes (remove the seeds if there are many)
1 finely chopped celery rib
1/2 bell pepper, any color, chopped
10 olives, halved (green or black)
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 cup thick Greek yogurt
1 tablespoon mustard
1/2 teaspoon cayenne pepper
1 tablespoon capers, roughly chopped
2 minced anchovy fillets (or salt if you do not like ansjovies)
pepper
1 large garlic clove, crushed
2 tomatoes, cut in wedges

Steps:

Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).

Nutrition Facts : Calories 182.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 107.7, Sodium 328.1, Carbohydrate 29.5, Fiber 5.1, Sugar 5.3, Protein 7.8

HEALTHIER POTATO SALAD

Healthier potato salad image

Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds

Provided by Angela Nilsen

Categories Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

Ingredients

750g Charlotte new potato , skins left on
2 tbsp good-quality mayonnaise (we used Hellmann's)
3 tbsp natural yogurt
3 tbsp half-fat crème fraîche
1 tsp Dijon mustard
1 tbsp semi-skimmed milk
8 spring onions , ends trimmed, halved lengthways and sliced
3 tbsp snipped chive
1 tbsp chopped tarragon

Steps:

Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.

Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when boiled.
Cook the potatoes until they are tender-crisp: You want them to be cooked through but still have a little bit of bite to them.
Let the potatoes cool completely before dressing them: This will help them to absorb the flavors of the dressing better.
Use a light hand with the dressing: You don't want to overpower the potatoes.
Add the herbs and spices to taste: Use more or less depending on your preference.
Serve the potato salad immediately or chill it for later: It's good either way!

Conclusion:

This potato salad with yogurt and mint dressing is a delicious and refreshing side dish that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new potato salad recipe, give this one a try!