Did you know you can make a creamy Potato Salad with Yoghurt without any mayonnaise? This dairy-free version is light, bright and ready in under 15 minutes using just four simple ingredients. It’s budget-friendly too—costing less than 35p per portion—making it a perfect side for barbecues, picnics or quick weeknight meals.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Leftovers & storage
- Recipe FAQs
- Printable recipe
Why this recipe works
This yoghurt-based potato salad offers all the creaminess you expect from a classic potato salad but without mayonnaise. Using unsweetened coconut yoghurt combined with lemon juice and zest creates a tangy, refreshing dressing that pairs beautifully with the tender new potatoes and fresh herbs. It’s a lighter option that still feels indulgent and works especially well on hot days or alongside grilled dishes.
Ingredients to make Potato Salad with Yoghurt
- Jersey Royals or new potatoes – choose young or new potatoes for thin skins and a firm texture.
- Coconut yoghurt (unsweetened) – gives a creamy, mayonnaise-like texture while keeping the recipe dairy-free.
- Lemon – use both zest and juice to lift the flavour of the dressing.
- Fresh parsley – chopped, for colour and freshness; chives or dill also work well.
- Salt and pepper – to taste.
See the recipe card below for exact quantities and serving size.
Substitutions
- Potatoes: New, waxy potatoes are best. Yukon Gold or red potatoes can work; avoid very starchy varieties like russets.
- Yoghurt: If you don’t need the recipe to be dairy-free, thick Greek yoghurt makes a fine alternative and produces a slightly different but equally delicious flavour.
- Acid: If you’re out of lemon, lime juice is the closest substitute. Apple cider or red wine vinegar can be used in a pinch.
- Herbs & flavourings: Swap parsley for dill, chives, or spring onions. For extra tang or depth, try a little Dijon mustard or wholegrain mustard.
Variations
- Spicy: Add cayenne, smoked paprika, sriracha or chopped jalapeños for heat.
- Deluxe: Stir in sliced red onion, chopped celery, dill pickles, bell pepper, or hard-boiled eggs if you’re not keeping it vegan.
- Kid-friendly: Keep the dressing simple and mild or add crunchy mix-ins kids enjoy, like sweetcorn or diced cucumber.
How to make Potato Salad with Yoghurt
Step 1: Slice the new potatoes in half (or quarters if large).
Step 2: Place the potatoes in a large saucepan, cover with salted water and boil for 10–12 minutes until just tender but still slightly firm in the centre.
Step 3: Drain the potatoes and cool them quickly under cold running water to stop the cooking.
Step 4: Place the cooled potatoes in a large bowl and add coconut yoghurt, lemon zest and juice, chopped parsley, and salt and pepper.
Step 5: Gently toss until all potato pieces are coated in the dressing. Taste and adjust seasoning as needed.
Hint: Avoid overcooking the potatoes — they should hold their shape so the salad isn’t mushy.
Leftovers
Store potato salad in an airtight container in the fridge for 3–4 days. Flavours develop after a few hours, so leftovers often taste even better the next day. This salad pairs well with grilled meats, fish or as part of a packed lunch.
Recipe FAQs
Choose waxy or new potatoes and avoid overboiling. Cook until just tender so they retain shape when mixed with the dressing.
New potatoes like Jersey Royals, baby reds or Yukon Golds are ideal because they have thin skins and a firm, waxy texture.
Yes. Cooked potatoes can be refrigerated in an airtight container for up to a day. Combine with the dressing just before serving for best texture.
Keeping the skins on is fine and adds nutrients and texture; thin-skinned new potatoes are especially pleasant unpeeled.
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Potato Salad with Yoghurt
Made with just 4 ingredients, ready in under 15 minutes and budget-friendly.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 5 people
Equipment
- Chopping board
- Sharp knife
- Saucepan
- Colander
- Large mixing bowl
Ingredients
- 750 g Jersey Royals or new potatoes, sliced into halves
- 4 heaped tbsp unsweetened coconut yoghurt
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Handful freshly chopped parsley
- Pinch of salt and pepper
Instructions
- Slice the potatoes into halves.
- Add to a large saucepan, cover with salted water and boil for 10–12 minutes until just tender in the centre.
- Drain and cool the potatoes under cold running water.
- Combine the cooled potatoes with coconut yoghurt, lemon zest, lemon juice and chopped parsley in a large bowl. Season with salt and pepper and toss gently until coated.
Notes
Step-by-step photos are included in the post to guide you. Store in the fridge for up to 3–4 days. Freezing is not recommended. For best results, use a thicker coconut yoghurt and consider doubling the recipe since it keeps well.
Nutrition (per serving)
Calories: 129 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 1 g | Fibre: 4 g | Sugar: 2 g
