Baby Potato Salad with Balsamic, Chive & Greek Yogurt Dressing – a delicious recipe with baby potatoes, extra-virgin olive oil, balsamic vinegar, Greek yogurt, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes.
2
Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
3
Drain the potatoes in a colander, shaking the colander to help remove excess water.
4
Pour the potatoes into a large bowl.
5
Cover and place in the refrigerator to chill.
6
In a bowl, whisk together the olive oil, balsamic vinegar, Greek yogurt, garlic, and salt together.
7
Stir in the chives.
8
Chill until ready to serve.
9
When ready to serve, add the capers to the potatoes.
10
Pour the dressing over the potatoes and gently toss until the potatoes are well coated with dressing.
11
Serve chilled or at room temperature.
597
kcal
Calories
30
g
Fat
71
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pounds baby potatoes, halved or quartered, 1/2 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 2 tablespoons Greek yogurt, and more.
Yes, Baby Potato Salad with Balsamic, Chive & Greek Yogurt Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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