Healthy Potato Salad with Yogurt

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Easy creamy potato salad with yogurt is a healthier version of this classic side dish. Greek yogurt adds extra protein and the luscious texture you crave!

Bowl of healthy potato salad made with yogurt

As you’re thinking of what to make or bring to your next fun gathering, picnic, and party, how about a healthier version of classic creamy potato salad? I just made this side dish for my friends for July fourth, and I couldn’t wait to share it with you!

We all love potato salad, but do you ever get that touch of guilt? I’ve added an ingredient that not only adds the luscious texture you crave but additional protein with each spoonful. This is probably one of the easiest potato salads you’ll make. Ready to boil?

bowl of ingredients before being combined

Let’s talk about ingredients. It’s a traditional combination of starchy russet potatoes, hard-boiled eggs, red onion, pickle relish, crunchy celery, a dollop of light mayonnaise and Dijon mustard. Now for the magic ingredient…

I used a plain nonfat Greek yogurt, it’s super creamy and tangy. It’s a nice replacement for the majority of heavier mayonnaise. I found that if you take out all of the mayonnaise it was missing characteristic luscious mouth-feel with each bite. So you get the best of both worlds, plus protein AND probiotics. Win-win!

If you are craving the more traditional version, check out my all-American potato salad. It’s oh so yummy!

person holding a white bowl of healthier potato salad

Barbecues, spending time outdoors, and dining al fresco make summer my all-time favorite season. I’ve been making my grilled flat iron steak with chimichurri sauce on a weekly basis, and my summer fruit salad with peach poppy seed dressing. What has been your favorite dishes to make for your outdoor dining experiences?

Does it matter what kind of potatoes you use?

Yes! There are two major categories of potatoes; starchy and waxy. Starchy potatoes include russet and Idaho, high in starch and low in moisture. This results in a really fluffy and light product, just right for baking, boiling, and frying. I used russets for this potato salad because I wanted the texture to be creamy and melt in your mouth. Starchy potatoes don’t hold their shape as well as waxy potatoes. Waxy potatoes have low starch content, like new potatoes, red bliss, and fingerling.  They keep their shape after cooking so they are great for roasting, gratins and potato salad as well. There are also all-purpose potatoes like Yukon gold that has a texture in between starchy and waxy. I have used them for a  cauliflower mashed potato dish. If you know what texture you want to achieve, it’s easy to pick your potato.

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Healthy Potato Salad with Yogurt

Easy creamy potato salad with yogurt is a healthier version of this classic side dish. Greek yogurt adds extra protein and the luscious texture you crave!
4.71 from 108 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 8 servings
Course Side
Cuisine American


  • 2 pounds russet potatoes
  • 1 tablespoon kosher salt, for cooking potatoes
  • ½ cup greek yogurt, plain, non-fat
  • 2 tablespoons mayonnaise, light
  • 1 teaspoon dijon mustard
  • ¾ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ cup celery, chopped
  • 3 tablespoons pickle relish
  • 2 tablespoons red onions, minced
  • 2 tablespoons parsley, minced
  • 2 hard-boiled eggs


  • Peeled and cut the potatoes into ¾-inch cubes.
  • Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork-tender, about 8 minutes. Drain and transfer to a large bowl.
  • In a medium-sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper, and onion powder. Add to the potatoes and gently stir to combine.
  • Separately, peel and cut the hard-boiled eggs into ¼-inch cubes.
  • Add celery, pickles, red onions, parsley, and chopped eggs to the potato mixture, stir to combine. Add more salt and pepper to taste.
  • Cover and refrigerate until chilled, about 1 hour before serving.


  • Potato salad can be made up to one day ahead.
  • If you are strapped for time, I've found that grocery stores sell peeled hard-boiled eggs. I use them all of the time!
  • Mayonnaise can be substituted for two tablespoons olive oil.
Nutrition Facts
Healthy Potato Salad with Yogurt
Amount Per Serving
Calories 133 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 46mg15%
Sodium 459mg19%
Potassium 522mg15%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 450IU9%
Vitamin C 38mg46%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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35 Comments Leave a comment or review

  1. Ellen says

    Quite delicious. This will now be my standard potato salad recipe. I added a bit more light mayo for the “mouth feel” and chopped up pickles instead of a pickle relish. (Hmm…maybe that’s the same thing.)

  2. Christine @ says

    Who says potato salad can’t be healthy AND delicious?! This one is proof that both can be achieved. I love this potato salad and served it to company during a cookout. Everyone enjoyed it, and I was left with an empty bowl! Perfect for cookouts and potlucks.

  3. Mary B says

    Made this today. Yummy!!! I have been looking for a tasty low calorie potato salad. I only had sweet pickle relish, so I used it. I thought it worked great. (Maybe sweet pickle relish is the same as pickle relish?). Thank you so much for this recipe it will be my “go to” potato salad going forward.

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