Sweet & Savory Greek Yogurt Potato Salad with Strawberries and Blue Potatoes

If you're on the hunt for a show-stopping side that checks both the patriotic and delicious boxes, this Greek Yogurt Potato Salad with Strawberries and Blue Potatoes is your answer. It’s a vibrant, unexpected twist on the classic creamy potato salad. The sweet juiciness of strawberries pairs surprisingly well with the earthy bite of blue potatoes, all brought together with a tangy Greek yogurt dressing. Perfect for summer gatherings, this salad is just the kind of refreshing, colorful dish that stands out on a buffet table—especially if you're lining up your 4th of July cookout food with both flair and flavor in mind.

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Greek Yogurt Potato Salad with Strawberries and Blue Potatoes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salad, Side Dish

Cuisine American, Mediterranean

Servings 6

Equipment

• Medium saucepan or pot to boil the potatoes
• Colander for draining the cooked potatoes
• Large Mixing Bowl for assembling the salad
• Knife and Cutting Board to prep the strawberries and scallions
• Whisk for combining the dressing
• Serving dish a wide, shallow bowl shows off the colors best

Ingredients

  

• 1 ½ lbs blue potatoes scrubbed and halved (or quartered if large)
• 1 cup fresh strawberries hulled and sliced
• ¾ cup plain Greek yogurt full-fat recommended for creaminess
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey optional for a touch of sweetness
• 2 tablespoons chopped fresh dill
• 2 scallions thinly sliced
• Salt and pepper to taste
• Optional garnish: crumbled feta or goat cheese for a tangy finish

Instructions

 

Boil the potatoes

1. Place the halved blue potatoes in a pot of salted water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.

Make the dressing

1. In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey (if using), salt, pepper, and dill.

Combine

1. Once the potatoes have cooled to just warm, gently toss them into the bowl with the dressing. Add the sliced strawberries and scallions, folding everything together carefully so the berries stay mostly intact.

Chill and serve

1. Cover and refrigerate for at least 30 minutes before serving. Garnish with extra dill, scallions, or crumbled cheese just before serving for added flair.

Pairings

This colorful salad pairs beautifully with grilled proteins—think lemon herb chicken, cedar plank salmon, or even smoky grilled tofu. For a full-on 4th of July BBQ spread, it sits nicely alongside grilled corn on the cob, deviled eggs, and baked beans. Add a cold pitcher of lemonade or white sangria, and you’ve got yourself a picnic-worthy plate. It also works wonderfully alongside other patriotic food options like red, white, and blue fruit skewers or a star-spangled dessert tray.

FAQs

1. Can I use other potatoes?

Yes! Red potatoes or small Yukon golds work well, too. Blue potatoes add that patriotic pop, but the salad will still be tasty and eye-catching with colorful substitutions.

2. Can I make this ahead of time?

Absolutely. This salad tastes even better after a few hours in the fridge. Just hold off on adding delicate toppings like fresh herbs or cheese until right before serving.

3. What type of strawberries work best?

Use ripe but firm strawberries. If they're too soft, they'll break apart in the salad. Chill them beforehand to keep them crisp when mixed.

4. Is this good for a crowd?

Yes, it’s one of those sneaky 4th of July food appetizers that can double as a side dish and is easily doubled or tripled. Plus, since it uses Greek yogurt instead of mayo, it holds up a bit better at outdoor gatherings.

5. Can this be part of a themed party spread?

Totally. This recipe is a star player when you’re curating fourth of July appetizers or looking for unique 4th of July party ideas. Want to go all out? Set up a red, white, and blue table with themed cocktails like 4th of July jello shots, and round things off with chilled 4th of July desserts for a crowd like flag cake or berry trifles. This salad will hold its own—and then some.