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!
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?
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!
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.
Healthy Potato Salad with Yogurt
Ingredients
- 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
Instructions
- 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.
Equipment
Notes
- 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.
Judy says
Jessica!
What a nice recipe with calories way down using the Greek yogurt. I use that a lot too like on baked potato or in many recipes. It is used a lot in recipes on FITera too. My husband didn’t think he wanted Greek yogurt in anything but I began to use it more and more and he can’t tell the difference.
Thank you for another great recipe.
Judy
Dona Finnwrty says
Fabulous Potato Salad We love the decreased calorie count as well . Great with cold chicken and a green salad ?
Jessica Gavin says
I love the idea of pairing the potato salad with chicken and greens!
Maggie Morris says
Jessica,
Katie’s sister Maggie here. It is a really warm spring day here in St. Louis. Tried this potato salad tonight with baked sea bass and greens beans. On a warm night eating on the screened in porch – the salad was really good. Since there are only 2 of us – I cut the recipe in half and still have 2 servings to go with turkey sandwiches tomorrow.
Your recipes are always wonderful. Keep it up!!
Take care,
Maggie
Carol says
Looking for ways to eat cleaner and reduce unnecessary fat and calories, I came across your yogurt based potato salad, and WOW!! What a shocker. It’s now a true winner in our house, and comments received to replace our favorite mayo based recipe (which has been in our family for well over 40 years) has been duly noted! And, I totally agree! The flavor, texture and balance was on point, and was truly amazing! I did however cut back a bit on the pickle relish, as I ran out, but other than that, I followed your recipe to a T (which is very difficult for me to do with many recipes). Looks like this will be the potato salad of choice now, and I’ve scanned your site looking for other recipes to try. Of immediate interest is your curry chicken salad and cole slaw. If they’re as great as your potato salad, we’re in for a real treat! Thank you so much for sharing!
Jessica Gavin says
Yay Carol! I’m so happy that your family was pleased with the yogurt version, the mayo base is hard to beat! I’m sure your potato salad version is amazing. I can’t wait to hear what you think about the other recipes! Happy cooking 🙂
Carol says
Very delicious dressing….love the idea it is mostly yogurt…I used my homemade soy yogurt..!!.
M says
I can appreciate mayonnaise–a smear or two on a sandwich–but the thought of copious amounts makes me a bit queasy so thank you for sharing this recipe! Aside from using full-fat yogurt (personal preference), I followed the recipe as is and it turned out flavorful and had good consistency 🙂
Jessica Gavin says
I totally agree with you! I love that you used full-fat yogurt, I’m sure it made it extra creamy yet still healthier 🙂
Carly Cooley says
Thanks for the recipe Jessica! It’s delicious!
I added an extra HB egg, a dash or two of paprika, and 4 slices of bacon (well-chopped) to take to a potluck cook-out. It’s a winner!
I’m a Registered Dietitian Nutritionist too and love the Greek yogurt aspect of this… I plan on sharing it with clients!
Best,
Carly
Jessica Gavin says
I’m so happy to hear that you enjoyed the recipe Carly! I love the addition of the bacon 🙂
Amy B says
Thank you, thank you, thank you!! Just staring my weight loss journey and potato salad is one of my weaknesses. I was so happy to find your recipe, my husband loved it and he had no idea I but out the mayo! Also a big thank you for the nutrition info as every calorie counts!
Lucia Karla Armstrong-Joof says
Love the recipe! My only complaint is that serving size was not specified. Other than that, this is great!
Sonya says
I saved this lighter version of your salad too. I’m curious why this salad does not call for vinegar and the other version does.
Jessica Gavin says
Hi Sonya- I’ve found that since greek yogurt is more tart than the all mayonnaise version, you don’t need the extra acidity from the vinegar.
Susan says
Great recipe! But I’m wondering if using whole milk Greek yogurt instead of fat free, would eliminate the need for mayonnaise?
Jessica Gavin says
Yes, you can use whole milk Greek yogurt. You could omit the mayonnaise. It may taste tangier without the mayo.
enya says
love your recipe! but how much calories would be in a cup of your potato salad?
Bella Bowman says
I am so happy that I came across this recipe! It is by far the best healthier version of potato salad out there! I love the creaminess that the yogurt gives the dish and how you’re able to enjoy the classic flavours with added health benefits! My entire family loved this dish and went back for seconds. This recipe is truly the perfect summer side dish and I can’t wait to make it again!
Jessica Gavin says
Thank you so much Bella! I’m thrilled to hear that you enjoyed the healthier version of potato salad.
Melissa says
I made this tonight and it was delicious! I follow weight watchers purple plan and its very low point. I would recommend this recipe to anyone. My husband could not even tell that it has Greek yogurt in it. Thanks for the recipe!
Jessica Gavin says
Thank you for your feedback! Great to hear that the recipe works well in your program.
A. Santos says
What would be the quantity per serving?
Jessica Gavin says
About 1/2 cup of potato salad per serving.
Cdawg says
How long would this last in the fridge (for meal prepping?)
Jessica Gavin says
The potato salad will last about 5 days in the refrigerator.
Emilia H says
Hi love ur cooking skills (p.s I’m a big fan of ur work)
Jessica Gavin says
Thank you so much, Emilia!
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.)
Jessica Gavin says
Awesome to hear, Ellen! Love your substitutions for the recipe, sounds yummy!
Christine @ myblissfulmess.com 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.
Jessica Gavin says
Thank you, Christine! Yes, I love this lightened-up potato salad version!
kerri says
making it today
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.
Jessica Gavin says
Great to hear that you enjoyed the potato salad! Sweet pickle relish has some extra sweetener when pickle relish does not.