Healthy Potato Salad

This healthy potato salad is perfectly creamy and lightened up using half Greek yogurt and half mayonnaise, plus a trick to add tons of extra flavor! It’s great for BBQs, cookouts, potlucks and picnics!

 

Potato salad is a summer picnic, potluck and BBQ staple. And for good reason.

It’s cool on a hot day, it’s creamy and delicious, plus it’s loaded with potato goodness.

I’m an admitted potato junkie. Love all the kinds of potatoes, served all the ways! ❤️

See my easy spicy roasted potatoes and paprika roasted potatoes for more potato love. And of course, my easy microwave baked potatoes are a weekly staple in our house.

Admittedly though, I’m a little shy when it comes to most potato salad.

It’s usually way too creamy and heavy for me. I don’t want a mouthful of mayonnaise and nothing else. You know what I mean?

It also bothers me on a deeper level because I’m sorry, you are then disguising my beloved potatoes!

They are the namesake and the star of the dish; let’s let them shine!

Enter, my homemade version that is the Goldilocks “just right” style.

This healthier potato salad is just the right amount of creamy. And it has the right mix of tang from using half mayonnaise and half Greek yogurt. Cause it’s all about balance, right?

Also, I’m a fan of celery and green onions in my potato salad. I love the color, crunch and flavor they add.

OK, let’s get cooking so you can dig in!

Now, I’ve got some notes and tips coming up below on how to make healthy potato salad. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

As mentioned, I love the green onions and celery in my potato salad.

I don’t usually use sliced hard-boiled eggs, however. It wasn’t traditional for me growing up. Feel free to add those if it’s a must have for you.

You know I’m all about making a recipe your own!

And if you want a more decadent, loaded up version, check out this cheddar, corn and bacon potato salad. So delicious!

Ready to eat? Me too.

If you need some ideas on rounding our your meal, I’ve got you.

Serving Ideas:

OK, let’s talk about making ahead and storing leftovers.

Make Ahead Tips:

So there you have it! Just a few slight tweaks to classic potato salad to make it even tastier and healthier as well.

I hope you take this easy potato salad to your next gathering – or just make it for your family one weekend when you’re having burgers or grilling out!

And finally enjoy the taste of potato in your potato salad.

XO,

Kathryn

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Healthy Potato Salad

This healthy potato salad is perfectly creamy and lightened up using half Greek yogurt and half mayonnaise, plus a trick to add tons of extra flavor! It’s great for BBQs, cookouts, potlucks and picnics!

Prep Time15 minutes mins

Cook Time30 minutes mins

Additional TimeInactive Time2 hours hrs 15 minutes mins

Total Time3 hours hrs

Yield: 8 servings

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Cook Mode

Ingredients

• 6-7 small (2-3-inch long or so) Yukon gold potatoes - you could also use 3 medium russet potatoes
• 2 tablespoons plus 1 teaspoon white wine vinegar, divided
• ½ cup mayonnaise (I use low-fat)
• ½ cup plain Greek yogurt (I use non-fat)
• 1 teaspoon granulated sugar
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup celery, chopped
• ½ cup green onions, chopped

Instructions

• Cook whole potatoes in boiling salted water for 20-25 minutes, until almost tender. Be sure to use a big pot so they are in an even layer on the bottom.
• Drain and let cool slightly, until cool enough to touch. Slice the potatoes into ½-inch pieces and place in a large bowl. Pour 2 tablespoons of the white wine vinegar over the potatoes while they are still hot. Let cool completely.
• Meanwhile, stir mayo, Greek yogurt, sugar, paprika, remaining teaspoon of white wine vinegar, salt and pepper together until well combined. Add to potatoes along with the celery and green onions. Cover and chill for at least 2 hours and up to 24 hours.
• When ready to serve, stir well, taste and adjust seasonings.

Notes

Potatoes: Yukon gold potatoes are my go-to for potato salad. They are creamy and soft, and you can use the skins or not. You could also substitute small red potatoes or russet potatoes if you’d like.

Potato peel: I personally like having the peel on my potatoes in potato salad, so I leave it. It’s rustic. However, you could peel these if you prefer, either before your boil them, or slip the peels off after they are boiled.

Mayo and Greek yogurt: I use a 50-50 split between these two and find that to be a great balance. However, you could certainly adjust this to suit your tastes. Also, regular or light versions are fine to use; whatever you have on hand,. 

Vinegar: This trick is one of my favorites! Tossing the hot, cooked potatoes with a little vinegar adds BIG time depth of flavor that you just can’t get later on once they are cooled. It absorbs right in and is gonna take your potato salad over the top.

Leftovers: Leftover potato salad can be stored, covered, in the refrigerator for up to 4-5 days. Stir well before serving. The celery and green onions might lose their crunch after a couple of days, but it’s still delicious.

Video

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 284mg | Fiber: 5g | Sugar: 4g

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This post has been updated with new photos and additional information. It was originally published in July 2015. (Here's an earlier photo.)