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:

• 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.

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:

- Burgers of any kind — like BBQ chicken burgers, cheddar chicken burgers or easy chickpea burgers - are a great pairing with potato salad.

- So is grilled chicken. Try adobo grilled chicken for a little heat or lemon grilled chicken to keep it light. Or check out these 10 easy grilled chicken recipes.

- Other great veggie sides to add include broccoli apple salad, summer corn salad, creamy pea salad with bacon or black bean and mango salad. Or make a summer veggie skillet to celebrate the season.

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

Make Ahead Tips:

- Potato salad can be assembled entirely ahead of time. It needs to chill in the refrigerator for at least 2 hours and up to 24 hours, so you can easily make it up to a full day in advance.

- 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, but it’s still delicious.

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

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