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
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* 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. Judy says


    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.

  2. Maggie Morris says

    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,

  3. 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 🙂

  4. 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 🙂

  5. 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!

  6. 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!

  7. Lucia Karla Armstrong-Joof says

    Love the recipe! My only complaint is that serving size was not specified. Other than that, this is great!

  8. 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.

  9. 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!

  10. 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!

  11. 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.)

  12. 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.

  13. 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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