Creamy Potato Salad With Yogurt Vinaigrette Recipe (2024)

One cannot have too much celery in potato salad--and I like celery seed too. I have for years been using my vinaigrette as the first round--when the potatoes finish cooking but are still hot. Let them "marinate" a bit and then add everything else and bind it with a mayo and mustard mix. This approach is similar to salade russe, I think. I like the idea of cutting the usual mayo with some yogurt and will try that.

Some reviewers thought this was too "vinegary". In "The Way to Cook" Julia Child suggests dressing potatoes for potato salad with part vinegar and part water saved from cooking the potatoes.

I used Greek yoghurt (the whole milk, not the non-fat variety). I thought it was a bit vinegary also, so after it chilled, I added more plain yoghurt, and that cut the vinegar and made it nice and creamy. People liked it. However, I have to say that my favorite potato salad is my mom's, which is just potatoes, salt, pepper and mayo. Her secret was to add mayo to the potatoes when they were hot, let them chill and then add more mayo. I use salt potatoes, skins and all. People love it.

I added bacon! Before that addition, I thought the dressing was very vinegary. The salty bacon balanced the tartness. Next time I will cut the vinegar a tad. I used sherry vinegar, perhaps cider vinegar would not have been so strong tasting. Overall really like this dressing for potato salad.

This sounds really good. I am making potato salad right now, and I replaced some of the mayonnaise with a little home made tzatziki (which already has yogurt and garlic) to the dressing that I usually make.

Wine vinegar or cider vinegar would be my preferences. Sherry vinegar has a very different/distinctive flavor that not everybody would like in a potato salad.

I, on the other hand, think there's no such thing as "too much vinegar"! :-D

I like the reduced fat in this yogurt version of potato salad. I find both raw onion and garlic too pungent for me (and they leave strong unpleasant aftertastes in my mouth), so I used the boiling-water-softening technique on both the onion and garlic (it's easier than sauteing the two). You can soften whole or half garlic cloves, and them mince them afterwards.

We LOVED this but my group loves tangy. I used a fantastic Sherry wine vinegar and greek yogurt as that was on hand. Delicious. My godson was scarping the bowl... Bacon or pancetta would have been a nice spin, if desired.

I really liked this as written, but I love vinegar (used apple cider). I added some chives and dill, just because I had them in the fridge. It is light and delicious.

OK, but really too vinegary, i would cut the vinegar to 3 TBS.

Very pleasant. Used less vinegar 1/4 instead of 1/3 cup

First try - I already love this recipe! My first experience makes me believe that vinegar/acid is very important here, choose carefully. I had some oak aged red wine vinegar that really made it wonderful. I also used whole milk greek strained yoghurt and decided not to add any eggs. I am looking forward to experimenting with different acids and herbs.

This potato salad is delicious and very easy to make. The red onion trick works like magic; it mellows the onion, but keeps its flavor. Perfect for a BBQ or summer picnic. I love how creamy this dressing is without having to resort to a ton of mayo. I added some diced red bell pepper and some freshly picked basil from the garden. I'm definitely going to make this again.

Replaced some of the celery with chopped radish beans, the seed pods the plant produces when it bolts. Like green beans but spicy. A great addition if you’re growing radishes.

The finished product — still warm — is a little too vinegary for my taste. I used champagne vinegar. I’ll taste again in 24 hours and make adjustments.

Used Braggs vinegar. Happy that the yogurt tang disappeared into the dressing, but my wife found it a little too vinegary, maybe a red wine vinegar would have been better.

I will add chopped crisp bacon, celery seed, cumin and chopped cilantro.

This is the first New York Times recipe that I simply did not like. I used 1/4 cup cider vinegar, and followed the recipe otherwise. Very bland. I ended up adding fresh dill, southern seasoning, Greek seasoning salt, And I am hoping that it tastes good after it chills for a few hours. Definitely one star. I will not use this again.

I agree that the "vinegary taste" issue is a real one with this recipe. Reducing the amount of vinegar slightly, and using a less harsh vinegar, such as an apple cider vinegar, is a good choice.

Good- is a little vinegary for a creamy sauce, recommend tasting before and as you add vinegar to balance dressing to taste. I put diced onion in strainer and then drained boiling potatoes into this to soften onion without using more bowls.