Bowl of our Creamy Butternut Squash Potato Salad recipe
4.67 from 3 votes

Butternut Squash Potato Salad

A spin on classic potato salad with butternut squash, radish, green onion and a creamy and light Greek yogurt-based dressing.
Author: Minimalist Baker
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Category: Salad, Side
Cuisine: Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly No
Does it keep? 3-4 Days


  • 5-7 small-medium red skin potatoes
  • 1 1/2 cups butternut squash (peeled and cubed // 1/2 large squash yields ~1 1/2 cups)
  • 3 Tbsp Greek yogurt, plain*
  • 1 Tbsp light or regular mayo*
  • 1 tsp grainy mustard
  • 1 Tbsp white vinegar
  • Sea salt & ground black pepper
  • 1/4 tsp ground coriander (optional)
  • 2 Tbsp green onion (chopped)
  • 2 medium radishes (chopped)


  1. Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.
  2. Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato – it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.
  3. While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.

  4. While cooking, prepare your dressing in your serving bowl. Add Greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper. Whisk and taste – adjust seasonings as desired. Add more vinegar or water to thin out.
  5. Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed. Serve immediately. Cover and refrigerate leftovers – should keep for several days, though best when fresh.


*Sub plain soy yogurt and/or Vegenaise to keep this recipe vegan.
*Inspired by dietsinreview.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)