Creamy Yogurt Potato Salad with Sweet Corn & Herbs
20 minutes
1241 reads
About Creamy Yogurt Potato Salad with Sweet Corn & Herbs
This isn't your grandma's potato salad! My creamy yogurt potato salad recipe offers a refreshing twist on a classic American side dish. Tender potatoes mingle with sweet corn, crisp red onions, and juicy tomatoes, all bound together in a light and tangy dressing of yogurt and a touch of mayonnaise.Fresh herbs like basil, oregano, and rosemary add layers of flavor, while a hint of chili flakes provides a subtle kick. It's the perfect make-ahead side for picnics, barbecues, or any summer gathering.My family loves this recipe, and I'm excited to share my personal touch on this iconic dish with you. It's a delicious and easy way to elevate any meal!
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Recipe Time & More
Prep20 minutes
Total20 minutes
Ingredients
For the Potatoes
- 2 pound Yukon Gold Potatoes or other waxy potato, peeled and cubed
For the Dressing
- 1 cup Yogurt
- 1/4 cup Mayonnaise for extra creaminess, optional
- 1 tbsp Lemon Juice freshly squeezed
- 1 tsp Salt pink himalayan salt preferred
- 1/2 tsp Pepper black, freshly ground
For the Vegetables & Herbs
- 1 cup Corn Kernels cooked, fresh or frozen, sweet
- 1/2 cup Onion finely chopped, red
- 1/2 cup English Cucumber finely chopped
- 1/2 cup Tomato diced
- 1 tbsp Basil chopped, fresh
- 1 tsp Oregano chopped, dried, or 1 tablespoon fresh
- 1/2 tsp Rosemary chopped, dried, or 1 tablespoon fresh
- 1/2 tsp Pepper Flakes or to taste, red
- 1 tbsp Mint chopped, fresh
- 1/2 cup Celery finely chopped
Instructions
Prepare the Potatoes
- Boil cubed potatoes until tender, about 15-20 minutes. Drain well and let cool completely.
Make the Dressing
- In a large bowl, whisk together yogurt, mayonnaise (if using), lemon juice, salt, pepper, basil, oregano, rosemary, red pepper flakes, and chopped mint.
Combine and Chill
- Add the cooled potatoes, corn, red onion, cucumber, tomato, and celery to the bowl. Gently stir to combine. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Recipe Notes
Expert Tips
- For extra flavor, add a tablespoon of Dijon mustard to the dressing.
- If you prefer a smoother salad, you can briefly pulse the potatoes in a food processor before adding them to the dressing.
- Feel free to adjust the amount of chili flakes to your liking. For a milder salad, omit them entirely.
- This potato salad is best served within 2 days of making it. The flavors will continue to develop, but it's best enjoyed fresh.
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Recipe Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 1gSodium: 100mgFiber: 1gSugar: 1g
Litushree Pradhan
Articles: 50
3 Comments
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I’m excited to make this at home!
This looks incredible! I need to try it.
This is so tempting! Can’t wait to cook it.