Picnic potato salad with yoghurt and chives

Name: Picnic potato salad with yoghurt and chives
Total time: 35 min
Cuisine: British
Ingredients: 1kg baby new potatoes; 150g Greek yoghurt; 2 tbsp white wine vinegar; 3 tbsp fresh chives, snipped; 3 spring onions, sliced; 1 tsp gluten free mustard; 2 tbsp olive oil; 2 tbsp fresh parsley, chopped

A creamy, tangy potato salad made with yoghurt instead of mayonnaise, ideal alongside grilled food.

Time35 min
LevelEasy
Costabout £0.97 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1 kgbaby new potatoes
150 gGreek yoghurt
2 tbspwhite wine vinegar
3 tbspfresh chivessnipped
3spring onionssliced
1 tspgluten free mustard
2 tbspolive oil
2 tbspfresh parsleychopped

Method

1
Boil the potatoes in salted water for 15 to 18 minutes until a knife slides in easily. Drain and leave to steam dry for 5 minutes.
16 min 40 s
2
Halve the larger potatoes. Toss while still warm with the vinegar so they soak it up.
3
Whisk the yoghurt, oil and mustard with plenty of black pepper.
4
Fold the dressing through the cooled potatoes with the chives, spring onion and parsley. Chill until needed.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.