If you’re craving a creamy, flavorful side dish that won’t weigh you down, you’re going to love this Healthy Potato Salad!
It’s made with tender potatoes, crunchy celery, chopped sweet pickles and red onions, then tossed with light mayo and nonfat yogurt for a perfectly balanced bite. A touch of Dijon mustard adds just the right zip.
I love potatoes in any form, and this delicious potato salad skips the eggs and uses better-for-you swaps like yogurt instead of sour cream or full-fat mayo, so you can feel good about every bite.
This creamy potato salad is the perfect recipe for summer grilling season. One of the best things about potato salad is that you can make it ahead of time. When it’s time to fire up the grill, you’re free to be outside tending to the food. Or, if you’re like me, spending time with your husband while he does the grilling, instead of being stuck in the kitchen.
It also makes a great side dish for recipes like Herb Roasted Pork Tenderloin or Air Fryer Cube Steak. Add a simple veggie like Roasted Broccoli, and you’ve got a complete meal that’s easy, delicious, and nutritious. You can also double or triple this recipe to feed a crowd, making it perfect for gatherings or potlucks.
Potato salad is also one of my favorite sides for sloppy joes. See my What to Serve with Sloppy Joes guide for more side dishes, vegetables, and desserts that pair perfectly with them.
This post was originally published in August 2016 and updated in July 2025. I swapped the regular yogurt for Greek yogurt because it’s easy to find in a single-serving container, making it more cost effective. I also added a splash of vinegar to adjust for the thicker consistency. I also added fresh, new photos.
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Ingredient Photo
Ingredient Notes
- Potatoes: We prefer to use waxy potatoes like red, fingerling, or Yukon Gold. You can use Russet potatoes if that’s what you have.
- Celery: This adds a nice crunch and a bit of a peppery flavor.
- Pickles: I like sweet pickles, but you can use sweet pickle relish instead. It’s your potato salad though, so use dill pickle relish or chopped dill pickles for a more robust flavor.
- Onion: We prefer red onion but white or yellow onion, or even green onions will all work. If raw onion is too strong, you can either leave it out or soak the onion in cold water for a few minutes to mellow it.
- Mayonnaise: Light or the type made with olive oil are best to keep this healthier. You can swap the may to add the “tangy zip of Miracle Whip”, just use the light variety if you’re trying to keep this on the healthier side. Traditional mayonnaise contains eggs. If you need this recipe to be egg-free, use your favorite egg-free mayonnaise substitute.
- Yogurt: This is used in place of some of the mayo to cut calories and fat. The added protein is also a bonus.
- Mustard: I’m a fan of Dijon mustard, but you can use grainy brown or regular yellow mustard if you prefer.Dry mustard can be used, about 1 teaspoon.
- Vinegar: Regular white vinegar adds the right amount of acidity. You can use white wine vinegar or apple cider vinegar to give it a little something extra.
- Seasonings: We use a little sugar, salt, and black pepper to give this dish the best flavor.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Wash potatoes and cut into bite-sized pieces.
Step 2: Cook until the potatoes are tender, about 12-15 minutes.
Step 3: In a small bowl mix the yogurt, mayonnaise, Dijon mustard, sugar, salt, and pepper until well combined.
Step 4: In a large bowl combine the potatoes, celery, pickles, and onions.
Step 5: Add the sauce mixture and toss to coat.
Additional Add-Ins
Our potato salad has all the classic flavors but there are many different things you can add. Below are a few ideas:
- Hard-boiled eggs aren’t included in our version, but a classic add-in if you want extra richness and protein, a couple should be good.
- Fresh dill or parsley adds brightness and freshness, about 1–2 tbsp.
- Garlic powder will add a subtle depth that blends well with mustard and vinegar, about ¼-1/2 tsp.
- Smoked paprika for a smoky note and visual appeal, just a pinch.
- Finely chopped bell pepper adds crunch and color, maybe 2-3 tbsp.
- Shredded carrots for sweetness and crunch – add a small amount, maybe a couple of tablespoons.
Frequently Asked Questions
Yes. Traditional mayonnaise contains eggs, but you can substitute an egg-free mayonnaise to make this recipe suitable for those avoiding eggs.
Of course! To make vegan potato salad just use your favorite brand of vegan mayonnaise and Greek style yogurt.
Potato salad will keep in the refrigerator for 3-4 days when stored in an airtight container. Be sure to keep it chilled until ready to serve, and don’t leave it out at room temperature for more than 2 hours. If it gets a little watery just give it a good stir before serving.
Try These Delicious Salads Next!
- Asparagus Strawberry Mixed Green Salad – A simple and healthy 6-ingredient salad – dressing included.
- Hellman’s Original Potato Salad – This is a more classic potato salad recipe.
- Orzo Salad with Feta and Dried Cranberries – The perfect side dish for family dinners, summer cookouts or potlucks!
Love this recipe?
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Healthy Potato Salad (No Hard-Boiled Eggs)
Ingredients
- 2 pounds red potatoes 5-6 medium
- ½ cup light mayonnaise
- 1 tub plain Greek yogurt 5.3 ounces
- 1 tablespoon Dijon mustard
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup celery
- ½ cup sweet pickles
- ¼ cup red onion
Instructions
- Wash potatoes and cut into bite-sized pieces.2 pounds red potatoes
- Place the potatoes into a medium saucepan and put enough water in the pan so that it is about an inch over the potatoes. Bring to a boil over medium-high heat; reduce heat to medium-low and cook until the potatoes are fork tender, about 12-15 minutes. Drain and rinse with cold water to stop the cooking process and cool them down quicker.
- In a small bowl mix the mayonnaise, yogurt, vinegar, Dijon mustard, sugar, salt, and pepper until well combined.½ cup light mayonnaise, 1 tub plain Greek yogurt, 2 teaspoons white vinegar, 1 teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon Dijon mustard
- Chop the celery, pickles and onion.1 cup celery, ½ cup sweet pickles, ¼ cup red onion
- In a large bowl combine the potatoes, celery, pickles, onions, add sauce mixture and toss to coat. Chill before serving, if desired.
Video
Notes
Nutrition
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Sorry this recipe won’t work for someone whose is allergic to eggs since it has map allergic to eggs since it has mayo. Not a true no egg recipie
Thanks for your feedback, Rich. This recipe was intended to be a potato salad without hard-boiled eggs, but you’re correct that traditional mayonnaise does contain eggs. I’ve added a note to clarify that and suggest using an egg-free mayonnaise substitute for anyone with an egg allergy. I appreciate you taking the time to point that out.
I love yogurt in potato salad! Potato salad is one of the few things my entire family will eat, so we’ll pretty much try any recipe that looks delicious– this one will be next! 🙂
It is definitely a good way to make it better for us. Thanks
Such a satisfying and delicious salad! Thanks for sharing, Mindy.
Your welcome, thanks for stopping by!
Healthy Salad..
I love potatoes, so I had to try to healthify potato salad somehow.