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.
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.