Healthy Potato Salad without Mayo

This creamy and easy Healthy Potato Salad is everything you love about a traditional potato salad recipe, except it’s lighter! It’s made without mayo and uses Greek yogurt instead!

Adding dill pickles and fresh herbs gives adds a huge punch of flavor!

I’m guessing if you’re here you are a potato salad lover and are trying to find either a healthier potato salad recipe, OR maybe you just don’t like mayo and your trying to find a Greek yogurt potato salad recipe!

Either way you’re in luck!

For the longest time I didn’t really like mayonnaise, so I switched up most of my creamy salad recipe and substituted Greek yogurt instead.

It works great! Check out my Greek Yogurt Chicken Salad, Greek Yogurt Sandwich Spread, Healthy Apple Salad, and Creamy Strawberry Salad Dressing!

Potato salad ingredients

There are quite a few ingredients in this potato salad recipe, but don’t let it scare you!

Most of them are pretty simple and you probably already have quite a few of them.

I’ll give you suggestions for substitutions…just in case you don’t have something and don’t want to go to the store (or in my case…you can’t)

• POTATOES: Use fresh potatoes. Yukon gold and red potatoes are the best potatoes for potato salad because they hold their shape after cooking and won’t crumble. The flesh of Yukon gold potatoes is yellowish.
• ONIONS: Sweet onions, Walla Walla, White, or Yellow
• EGGS
• PICKLES: Dill is my fave. Sweet pickles can be used too, although it will give the salad a completely different taste.
• PLAIN GREEK YOGURT: Make sure it’s Greek yogurt, regular yogurt is thinner and will give your salad a much different consistency.
• SOUR CREAM: You can use Greek yogurt instead if you don’t have sour cream. I like the flavor of sour cream though.
• VINEGAR: White distilled. You can also use cider vinegar, white wine vinegar, red wine vinegar, or even lemon juice.
• YELLOW MUSTARD: Plain yellow mustard really is the best! You can try dijon if that’s all you have.
• SEASONINGS: Salt, Pepper, Celery Seed, Dill Weed, Paprika (for garnish, optional)
• FRESH PARSLEY: For garnish, optional

How to make Potato Salad

This is an easy potato salad recipe, but you should know that every potato salad is it’s own kind of man!

What I mean, is that you’ll need to adjust seasonings and some of the ingredients to taste.

If it’s bland, add more salt and pepper.

If it’s too thick, add a splash of milk or more yogurt. It will set up and get thicker as it sits so make sure it’s really creamy when you’re making it.

How to cook potatoes for potato salad

1. Peel and dice potatoes and onions if you’re using them. Trust me…it adds the best flavor! Red potatoes don’t need to be peeled if you don’t want to.
2. Put potatoes in an instant pot (pressure cooker) and cover with an inch of water. Add a teaspoon of salt.
3. Close valve. Set the pressure cooker to high-pressure. Set a timer for 5 minutes. Let cook, and quick release when it’s done.
4. Drain potatoes. Cool until just warm.

How to boil potatoes on the stove-top for potato salad

1. Peel potatoes and dice in 1/2 inch dice.
2. Put potatoes in a saucepan and cover with cold water. Add 1 tsp. salt.
3. Bring to a boil over high heat.
4. As soon as potatoes come to a boil, reduce heat just high enough to keep potatoes gently boiling.
5. Boil for about 8 minutes. Test to make sure they are soft.
6. Drain. Cool until just warm.

NOTE: You can also bake potatoes, cool until just warm, then peel and dice. Then add to potato salad. It’s an easy way of how to cook potatoes for potato salad, but you do have to plan ahead.

How to hard boil eggs in a pressure cooker

1. Set eggs on a rack in the pressure cooker.
2. Add 1/2 inch of water.
3. Close valve, set to high pressure for 5 minutes.
4. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes.
5. After 5 minutes, take lid off. Drain and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes.
6. Peel.

Mix creamy dressing for potato salad

1. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl.
2. Stir until smooth. You can taste test to see if you need to add ingredients.
3. Add warm diced potatoes, pickles, and hard-boiled eggs. (Adding warm potatoes helps them soak up some of the dressing and gives the potatoes the best flavor)
4. Gently stir until potatoes are coated with dressing.
5. Adjust seasonings to taste. I like salty potato salad so I load up!
6. How to fix dry potato salad? Add a splash, or two, of milk. Make sure it’s pretty creamy because it will get drier as it sits.

Other Easy BBQ Side Dishes

BBQ side dishes and salads are a super important part of any potluck or barbecue!

Here’s a list of some of our favorite, super easy, side dish recipes! Oh, and be sure to see all my tips on how to pick, cut, and store watermelon!

• Watermelon Salad
• Cauliflower Salad
• Chinese Cabbage Salad
• Smoked Baked Beans
• 3 Bean Salad
• Slow Cooker Baked Beans
• Cornbread Muffins
• Grilled Zucchini
• Marinaded Cucumbers

Grab my Healthy Potato Salad Recipe

There are a million potato salad recipes, but if you’re looking for a no mayo potato salad…THIS is it!

It’s a healthy potato salad with fresh herbs, and all the classic flavors (hello dill pickles) you love! I can’t wait for you to try it! Best homemade potato salad!

Greek Yogurt Potato Salad

This creamy and easy no mayo Healthy Potato Salad is everything you love about a traditional potato salad recipe, except it’s lighter! Greek yogurt makes it creamy. Pickles and fresh herbs give it the best flavor!

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Course: Salad, Side Dish

Cuisine: American

Keyword: Greek Yogurt Potato Salad, Healthy Potato Salad, No Mayo Potato Salad, Potato Salad with Greek Yogurt, Potato Salad without Mayo

Prep Time: 1 hour

Cook Time: 10 minutes

Chilling Time: 1 hour

Total Time: 2 hours 10 minutes

Calories: 110kcal

Author: Amy

Ingredients

• 2 pounds potatoes (Yukon Golds or red potatoes)
• 1/2 onion
• 6 eggs
• 1 cup plain Greek yogurt
• 4 Tbsp sour cream
• 1 Tbsp vinegar
• 2 Tbsp yellow mustard
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1/2 tsp dill weed or 1 tsp fresh
• 1/2 cup dill pickles chopped
• Paprika optional, for garnish
• parsley optional, for garnish

Instructions

To Cook Potatoes for Potato Salad (Instant Pot)

• Peel and dice potatoes and onions if you’re using them. Trust me…it adds the best flavor! Put potatoes and a teaspoon of salt in an instant pot (pressure cooker) and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, Cook, Quick release when it’s done. Drain potatoes. Cool until just warm.

To Hard Boil Eggs for Potato Salad

• Set eggs on a rack in the pressure cooker. Add 1/2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes.Peel.

To Make Potato Salad

• Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl.
• Stir until smooth. You can taste test to see if you need to add ingredients.
• Add cooled diced potatoes, pickles, and hard-boiled eggs.
• Gently stir until potatoes are coated with dressing.
• Adjust seasonings to taste. I like salty potato salad so I load up!
• Refrigerate for at least an hour.

Notes

POTATOES: 

• Red or Yukon Gold potatoes are my favorite kind of potatoes to use in potato salad because they hold their shape.
• I like using peeled potatoes. You can take the rustic approach and leave the peels on, especially with red potatoes. 
• Potatoes can be diced and cooked in a pressure cooker, on the stove-top. Or they can be baked in the oven, cooled, peeled, and diced.

ONIONS: 

• If you like raw onions you can definitely skip cooking them and use add raw diced onions instead. If you aren’t cooking them green onions, or scallions, would be fantastic!
• If you don’t have onions use 1 tsp onion powder instead.
• Onions may be left out if you really don’t like them!

HOW TO STORE POTATO SALAD: 

• Potato salad will keep in the fridge for up to 3-5 days.
• Do not store potato salad at room temperature.
• Freezing potato salad will change the texture of the salad. I don’t recommend it.

HOW TO ADJUST POTATO SALAD TO TASTE:

Potato salad is one of those recipes that will most likely need to be adjusted. You’ll need to taste test along the way.

How to fix dry potato salad: Add a pickle juice, milk, or more yogurt a Tablespoon at a time until it’s the right consistency. 

How to fix bland potato salad: Add more salt, pepper, celery seed, or dill weed. If it’s still lacking you can add more mustard or a splash of pickle juice to make it tangier.

Why is my potato salad watery? Be sure to drain the potatoes completely before adding them to the salad. After draining, you can put them in back in the warm pan for a few minutes and it will help dry the potatoes out. Some potatoes are waxy and won’t absorb as much moisture. They will also wick moisture as it sets. So, it’s important to let them dry. 

 

 

 

Nutrition

Calories: 110kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 170mg | Sodium: 533mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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