Potato salad is a summer staple, but it can often become greasy on hot days if you use mayonnaise. A simple alternative most people already have in their fridge is Greek yoghurt.
Why Greek Yoghurt Works
Mayonnaise is popular for its creamy consistency, but it contains oils, eggs, and fatty components that spoil quickly in heat. Left out too long, mayonnaise breaks down, leaving salad soggy and watery.
Marie-Charlotte Chatelain, a French cook and founder of Not Enough Cinnamon, suggests replacing mayo with Greek yoghurt. She said: "Yes, that tub of plain Greek yoghurt in your refrigerator is one of the best substitutes for mayo - all ready and waiting for you to let it live to its full potential."
Greek yoghurt has a thick consistency that adds creaminess without excess fat. It is lighter, packed with protein, and mildly acidic, enhancing flavours like lemon juice while complementing savoury potatoes.
How to Make a Tastier Potato Salad
For the salad:
- 1kg of potatoes
- 75g of cucumber
- 40g of red onion
- 50g of celery (about one large stick)
For the dressing:
- 240g of Greek yoghurt
- Two tablespoons of lemon juice
- Two tablespoons of olive oil
- One tablespoon of white vinegar
- One tablespoon of Dijon mustard
- Two tablespoons of honey
- One garlic clove (minced)
- One tablespoon of chives
- Salt and pepper
Method:
Fill a pot with cold water, season with salt, and add potatoes. Bring to a boil over high heat, then reduce to medium and cook for five to six minutes. Be careful not to overcook; potatoes can become mushy.
While potatoes cook, finely chop cucumber, red onions, and celery. Place vegetables in a bowl and refrigerate. Combine all dressing ingredients in a separate bowl.
Drain potatoes and transfer to a large bowl. Pour dressing over warm potatoes and toss gently to coat. Cover the bowl with a cloth and let cool completely. Fold in cold vegetables—adding them while potatoes are warm can make the salad soggy.
Refrigerate for several hours, ideally overnight, to let flavours meld and develop.
