Creamy Potato Salad with Greek Yoghurt

This potato salad has become one of my go-to dishes for BBQs, picnics, and laid-back gatherings. It's creamy without being heavy — thanks to Greek yoghurt in place of most of the mayo — and packed with vibrant vegetables like radishes and spring onions, balanced by the natural sweetness of garden peas and sweetcorn.

A generous squeeze of lemon adds brightness, and for a little extra crunch and flavour, crispy bacon is the perfect optional topping!

It’s best made ahead and served chilled, and honestly, it’s one of those “humble but crowd-pleasing” dishes that disappears fast.

Ingredients

• 6 large baking potatoes

• 3 medium/large carrots

• 7 spring onions (approx. 100g)

• 10 radishes (approx. 240g)

• 250g petit pois (small, sweet garden peas)

• 250g sweetcorn

• 6 heaped tablespoons Greek yoghurt

• 4 heaped tablespoons mayonnaise

• 6 medium eggs

• 1 cup cornichons, finely chopped

• 3 tablespoons extra virgin olive oil

• 1 ½ tablespoons sherry vinegar

• juice of 1 ½ lemons, freshly squeezed 

• sea salt and freshly ground black pepper, to taste

• optional: unsmoked streaky bacon, cooked until crispy

Instructions

1. Bake the potatoes:

   Preheat your oven to 180°C (356°F). Wash the potatoes and, leaving the skin on,  wrap each one in foil. Place on a baking tray and bake for 1 to 1 hour 15 minutes, depending on size. Check for doneness by piercing with a knife— it should slide in easily.
   

2. Cool & prepare the potatoes:

   Once baked, carefully remove from the foil (use mitts/tongs) and let them cool so they don't get squashed when handled. Once cool enough, peel off the skin and cut into bite-sized pieces. 
   

3. Season the potatoes:

   While still slightly warm (this helps the potatoes absorb the flavours), place them in a large mixing bowl. Add sea salt, freshly ground black pepper, extra virgin olive oil, sherry vinegar and lemon juice. Gently toss to coat — be gentle so the potatoes hold their shape.
   

4. Boil the eggs:

   Hard boil the eggs by cooking for 7-8 minutes, then peel and cut into bite-sized chunks.
   

5. Cook the veg:

   • If using frozen peas and corn, boil briefly until just tender. If using tinned, simply drain.

   • Boil the carrots until tender, then cut into bite-sized pieces.

6. Prep the rest:

   Finely chop the spring onions and cornichons, and cut the radishes into bite-sized pieces.
   Combine everything:Add all the chopped vegetables, eggs, cornichons, Greek yoghurt and mayonnaise to the potatoes. Gently fold to combine.
   

7. Optional bacon topping:

   If using bacon, bake as per package instructions until crispy. Chop into pieces and sprinkle on top just before serving. 

Tips

• Make ahead: This salad tastes even better after a few hours in the fridge — add the bacon just before serving for that warm crunch.

• Bacon is optional, but highly recommended — especially if you're serving this as a main.

• Lemon juice lifts the flavours — don’t skip it!

• Want a little more tanginess? Simply garnish with a few extra chopped cornichons just before serving.

To watch the recipe reel click here.

Enjoy!