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Looking for a lighter version of that summer cookout classic? This Healthy Potato Salad brings all the familiar creamy and tangy flavors with a wholesome spin! Summer BBQs and gatherings just aren’t the same without a big bowl of potato salad—so why not serve up the classic dish, made in a way that’s better for you?
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Not heavy, just Healthy Potato Salad! Enjoy the classic dish with all the creamy richness—minus the mayo, swapped for Greek yogurt, and packed with delicious flavor. Your summer gatherings won’t be the same without it!
Made with simple, wholesome ingredients like potatoes, eggs, Greek yogurt, green onions, Dijon mustard, olive oil, and seasoning, this salad offers all the same satisfaction of the mayo-based versions you’re used to, but lighter, higher in protein, and better for you!
Looking for more summer cookout salad recipes? Try this low calorie broccoli cauliflower salad, chickpea cucumber tomato salad, or Mexican corn salad recipe next!
Why You’ll Love This Recipe
- For the Health Conscious: This potato salad without mayo has significantly fewer calories and less fat than traditional recipes. The fat in this version comes primarily from healthy fats, making it a lighter, yet satisfying, alternative.
- Protein Boosted: Often overlooked, protein is key to a balanced diet, and thanks to the Greek yogurt, this salad gets a nice protein boost to help keep you full longer.
- Fresh and Simple: This salad is incredibly easy to make. The hardest part is simply boiling the potatoes and eggs, making it a quick go-to for any gathering.
- Summer Cookout Favorite: Bring this healthier potato salad to your next BBQ or family cookout and watch it disappear! With the same bold, familiar flavors, no one will even miss the mayo.
Low Calorie Potato Salad Ingredients
- Potatoes: The star of the dish! I used red potatoes, but you can also use fingerling, Yukon gold, or new potatoes. I don’t recommend russet potatoes for potato salad as they tend to become too starchy.
- Eggs: Hard-boiled eggs add a rich texture and a boost of protein to the salad. You can use whole eggs or just the egg whites, depending on your preference. If you prefer to skip the eggs, feel free to omit them entirely.
- Greek Yogurt: A lighter alternative, Greek yogurt gives the no mayo potato salad a creamy texture with fewer calories and more protein. I used low-fat Greek yogurt to keep the protein high and calories low, but you can use nonfat or full-fat Greek yogurt if you prefer. For a dairy-free option, look for a high-protein dairy-free yogurt.
- Celery Salt & Salt: This ingredient adds a distinct savoriness with a hint of peppery taste, enhancing the overall salad profile. Don’t skip it, as it’s key. Don’t be shy with the salt! It’s essential for balancing the other ingredients and ensuring the salad isn’t bland.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How To Make Healthy Potato Salad
Let’s whip up this lighter, Greek yogurt potato salad! In just 6 simple steps, you’ll have a creamy, protein-packed dish ready for its debut at your next summer gathering. Grab your food processor or blender, mixing bowl, and ingredients—let’s get started.
Step 1: Prep the Eggs. Boil the eggs, cool them, peel, and dice them roughly. Set aside in a small bowl.
Step 2: Boil the Potatoes. Place the potatoes in a large pot of water that covers them completely. Bring to a boil and cook for 10-20 minutes, or until fork-tender.
Step 3: Blend the Dressing. In a blender or food processor, combine Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, salt, and pepper until smooth.
Step 4: Drain, Cool and Dress the Potatoes. Once they are tender, drain the potatoes, slice them into 1-inch pieces, and place them in a large mixing bowl. Stir in 3/4 of the dressing until well combined, then let sit at room temperature for 10 minutes.
Step 5: Make the Salad. Mix in the celery, hard-boiled eggs, green onion, and the remaining dressing until evenly combined.
Step 6: Refrigerate and Serve. Refrigerate for at least 20 minutes, then transfer to a serving bowl and enjoy!
Serving Suggestions
Now that you’ve prepped, cooked and mixed this healthier potato salad, let’s talk about the possibilities for serving it at your next summer BBQ, picnic or gathering. Whether as a side dish, or just a fresh way to enjoy a classic, here are some ideas to complement your salad:
- Mix in some creamy avocado or your favorite guacamole for a fun and easy avocado toast with a unique spin! For a picnic, add sliced crunchy veggies like bell peppers to give it a bit more texture.
- Serve alongside classic BBQ dishes like simple chicken burger recipe, BBQ wings, or BBQ salmon and green beans.
- For a lighter meal, pair your potato salad with grilled seafood options like this mustard air fryer salmon, baked halibut, or lemon garlic lobster.
- This potato salad makes the perfect sidekick to sandwiches like chicken sloppy joes, healthy fish sandwiches, or a bell pepper sandwich.
Healthy Potato Salad Expert Tips
- Pre-Slice Your Potatoes: Slice or quarter the potatoes before boiling to help them cook faster and maintain their shape when mixing later.
- Boil and Cool the Eggs: Fully cool your hard-boiled eggs before peeling and dicing. This helps them hold their shape and texture in the healthy potato salad with Greek yogurt.
- Serving Temperature: Potato salad should not sit at room temperature for more than 2 hours. If it’s hot outside, limit it to 1 hour. Be sure to return it to a cooler or refrigerator after the 1-2 hour mark for safe consumption.
- Storing Leftovers: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. If needed, add additional seasoning or salt before serving again and give it a good stir.
Low Calorie Potato Salad Recipe FAQs
Unfortunately, no – it’s not recommended to freeze potato salad. Freezing can cause the potatoes and eggs to become mushy and lose texture.
Waxy potatoes like red potatoes, fingerling potatoes, Yukon gold potatoes, and new potatoes are best for potato salad. Avoid russet potatoes, as they won’t hold up well after cooking and tend to become too soft.
Yes, you can make this potato salad a day ahead. However, for the best freshness and taste, I recommend preparing it the same day if possible.
More Delicious Potato Recipes
If you tried this healthy potato salad recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Low Calorie Potato Salad
Ingredients
- 3 Hard Boiled Eggs
- 1 lb Mini Potatoes, washed and not peeled
- 2 Celery Stalks, diced small, Fennel bulbs are a great substitute for celery in potato salad. Green apples, cucumber, jicama or water chestnuts work too!
- ¾ cup Low Fat Greek Yogurt
- 2 tablespoons Extra Virgin Olive Oil, ny neutral tasting oil may be substituted.
- 2 tablespoons Garlic, minced
- 1 1/2 tablespoons White Vinegar
- 1 tablespoon Dijon Mustard, Any mustard can be used I the recipe.
- 1 teaspoon Celery Salt
- ¼ teaspoon Salt, or more to taste
- ¼ teaspoon Black Pepper
- 2 Green Onions, diced
Instructions
- Prepare the hard boiled eggs. Cool fully then peel and dice roughly.
- Place the potatoes in a large pot of water. Cover all the potatoes with the water. Bring the water to a boil and cook until fork tender about 10-20 minutes. Do not over cook the potatoes.
- Prepare the dressing while the potatoes boil by adding the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, salt and pepper to a blender or food processor. Blend the dressing until smooth.
- Drain the potatoes once cooked and cool fully. When they are cooled, sliced them into 1-inch pieces (halves or quarters depending on the size) then transfer them to a large mixing bowl.
- Pour 3/4 of the dressing over the potatoes then stir to combine very gently. Let it sit for 10 minutes at room temperature.
- Add the diced celery, chopped hard boiled eggs, remaining dressing and stir. Add the diced green onions to the bowl. Stir again then refrigerate 20 minutes or until ready to serve.
Notes
- Cool the Eggs: Fully cool your hard-boiled eggs before peeling and dicing them. This keeps them from breaking apart in the salad.
- Serving Temperature: Don’t let potato salad sit at room temperature for more than 2 hours, or 1 hour if it’s particularly hot outside.
- Season with Salt: Potato salad often needs salt to avoid blandness and ensure the consistency and flavors are well balanced.
- Servings: Recipe makes 6 servings. 1/6th of the recipe equals one serving. You can use a food scale to weigh the entire salad in grams and divide by 6 to figure out preciously in grams how much is one serving.
- Refrigerate: The salad should be refrigerated after 1 hour at room temperature for food safety purposes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was excellent! The mini potatoes I bought came in 1.5lb bags. So, I increased the dressing ingredients by 50%. However, I only used about 3/4 of the dressing. This is a great recipe if you want a lower calorie potato salad.
I didn’t have green onions, so just used some chopped up yellow onion. My husband and I really enjoyed it and will definitely make it again. Thanks for the recipe