Healthy No Mayo Potato Salad with Greek Yogurt Dressing

This Healthy No Mayo Potato Salad proves that you absolutely do not need mayo to make a creamy good potato salad! It works well warm or cold and is a hit with both mayo dressing lovers and haters! 

overhead shot of a healthy no mayo potato salad made with greek yogurt

This Healthy No Mayo Vegan Potato Salad with Creamy Greek Yogurt Dressing is the perfect side dish for those hot summer day, and upcoming picnics and barbecues.

Let’s be honest, it’s pretty hard to beat a homemade potato salad. There are two camps when it comes to this classic side salad – team mayo vs team anything-but-mayo. I personally do not care for mayo – mostly because I don’t like my carbs to be drowned in fat – especially when we are talking about a side dish.

However, I DO like a creamy potato salad so this Healthy No Mayo Potato Salad is my happy medium –  both camps will be happy with this one.

overhead shot of a white plate with healthy no mayo potato salad with greek yogurt dressing

If you’re trying for a healthy diet but are secretly team mayo dressing, here is some breaking news: There are a number of dressings that work equally well as a creamy potato salad dressing — like Greek Yogurt.

Yes, that tub of plain Greek yogurt in your refrigerator is one of the best substitutes for mayo – all ready and waiting for you to let it live to its full potential.

Why use Greek Yogurt for this Potato Salad Dressing?

There are three big advantages of using Greek Yogurt for our potato salad dressing: Yogurt makes the salad tangier, moister and more creamy.

I recommend you use full-fat Greek yogurt instead of low-fat for great taste. We also add olive oil to the mix which makes the dressing not just a little richer but also less inclined to just disappear into the potatoes.

How to make No-Mayo Creamy Potato Salad:

Prep:

  1. Bring a large pot of salted water to a boil. Add the potatoes in (I use a ladle to avoid the splashing), bring the water back to a boil, and then cook the potatoes for about 5-6 minutes or until fork tender (try one – be sure not to overcook them or they’ll be mushy)
  2. While the water is heating up and the potatoes are cooking, chop the veggies and make the dressing.

How to make No-Mayo Potato Salad Dressing:

two picture collage demonstrating how to make Greek yogurt dressing for potato salad

Step 1 & 2: In a medium bowl, combine all the dressing ingredients and set aside.

three picture collage demonstrating how to toss warm potatoes with Greek yogurt dressing

 

Step 3- Drain the potatoes then place in a large bowl. While the potatoes are still warm, pour the dressing and very gently toss to coat all the potatoes. Set aside to cool a bit.

Step 4 & 5– Once the potatoes have cooled, add cucumbers, celery, and red onion. Toss gently to combine.

Set aside covered in the fridge for a few hours (or ideally overnight) before serving, to let the flavors develop. Taste and adjust seasonings if needed.

Why toss potatoes with the dressing while still warm?

By tossing warm potatoes in dressing, they’ll absorb some of the dressing, producing a sort of magical cohesion and better flavor all around.

Tips:

  • It’s important to not add the veggies to the warm potatoes – they will get soggy and release water! Gross!
  • You’ll just want to opt for full-fat yogurt to achieve the richest, creamiest taste.
  • Sour cream can be used instead of Greek Yogurt
  • Chopped Avocado would be delicious in this
  • If you’re a lover of bacon bits, sprinkle some on top
  • If you’re a fan of the dill and potato combo, use dill instead of chives.
  • You can also add in some chopped arugula and sun-dried tomatoes for a Mediterranean twist.
overhead shot of a healthy no mayo potato salad made with greek yogurt
5 from 4 votes
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Healthy No Mayo Potato Salad with Greek Yogurt Dressing

This Healthy No Mayo Potato Salad proves that you absolutely do not need mayo to make a creamy good potato salad!It works well warm or cold and is a hit with both mayo dressing lovers and haters! 

Course side
Cuisine American
Keyword creamy healthy potato salad, no mayo potato salad, potato salad with yogurt
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 309 kcal

Ingredients

Salad:

  • 1 kg / 2 lb potatoes peeled peeled and cut into 2cm / 3/4" cubes
  • 1/2 cup cucumbers peeled, deseeded and finely sliced
  • 1/4 cup red onion finely diced
  • 1/2 cup celery finely diced (about 1 large celery stick)

Greek Yogurt dressing

  • 1 cup greek yogurt
  • 2 tbsp cup lemon juice
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp honey
  • 1 garlic clove finely minced
  • 1/4 cup fresh chives chopped
  • 1 tsp sea salt
  • freshly cracked pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the potatoes in (I use a laddle to avoid the splashing), bring the water back to a boil and then cook the potatoes for about 5-6 minutes or until fork tender (try one - be sure not to overcook them or they’ll be mushy)
  2. While the water is heating up and the potatoes are cooking, chop the veggies and make the dressing.
  3. In a medium bowl, combine all the dressing ingredients and set aside.
  4. Drain the potatoes then place in a large bowl. While the potatoes are still warm, pour the dressing and very gently toss to coat all the potatoes. Set aside to cool a bit.
  5. Once the potatoes have cooled, add cucumbers, celery and red onion. Toss gently to combine.
  6. Set aside covered in the fridge for a few hours (or ideally overnight) before serving, to let the flavors develop. Taste and adjust seasonings if needed.

Recipe Notes

  • It's important to not add the veggies to the warm potatoes - they will get soggy and release water! Gross! 
  • You’ll just want to opt for full-fat to achieve the richest, creamiest taste (although low-fat can be used if you prefer).
  • Sour cream can be used instead of Greek Yogurt
  • Chopped Avocado would be delicious in this
  • If you're a lover of bacon bits, sprinkle some on top
  • If you're a fan of the dill and potato combo, use dill instead of chives.
  • You can also add in some chopped arugula and sun-dried tomatoes for a Mediterranean twist.
Nutrition Facts
Healthy No Mayo Potato Salad with Greek Yogurt Dressing
Amount Per Serving
Calories 309 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 669mg29%
Potassium 1220mg35%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 8g9%
Protein 11g22%
Vitamin A 188IU4%
Vitamin C 56mg68%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you tried this No Mayo Potato Salad recipe don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

 

More healthy side dishes you will love: 

 

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Clean Eating Gluten free Holidays Meal Prep Quick & Easy Meals Recipes Salads Side dishes Vegetarian
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