Make Healthy Potato Salad Without Mayo | Easy Recipe
Summer just wouldn’t be the same without potato salad. It’s right up there with juicy watermelon slices, sizzling hot dogs, and the unmistakable sound of lawn mowers in the backyard.
But, the truth is, traditional potato salad doesn’t exactly scream “light and healthy.” Between the heaps of mayo and the optional add-ins like bacon and eggs, it can weigh you down fast.
Still, the good news is you don’t have to give it up. It’s totally possible to whip up a healthy potato salad with no mayo that’s still creamy, flavorful, and worthy of a spot at every picnic table.
The secret is in a few smart swaps like Greek yogurt, and a generous helping of fresh herbs and mustard for zing.
Healthy Potato Salad Without Mayo? Yes, Here’s How
Potato salad is simple to make, easy to transport, and refreshing right out of the fridge. Plus, the ingredients like potatoes, celery, and onions are readily available in the summer months, which makes it feel extra seasonal.
Traditionally, the base includes boiled potatoes, mayonnaise, mustard, hard-boiled eggs, and crunchy raw veggies like onions, celery, and sometimes pickles. You’ll also find seasoning in the form of salt, vinegar, and fresh or dried herbs.
While it can include healthy elements like fiber-rich potatoes and antioxidant-rich onions, it’s the heavy-handed mayo and occasional bacon bits that tend to tip the scale on fat and calories.
The Problem with Traditional Potato Salad
One cup of traditional mayo-based potato salad can pack anywhere from 300 to 400 calories, not to mention the saturated fats and added sodium.
That might not be a dealbreaker for a one-off BBQ plate, but eating it in large portions or on the regular can sneakily contribute to health issues like high blood pressure, elevated cholesterol, and unwanted weight gain.
And, if you’re following a plant-based diet or looking for a vegan potato salad without mayo, the classic version is a definite no-go.
Greek Yogurt vs. Mayo in Potato Salad
Here’s where Greek yogurt steps in as the hero. It’s tangy, creamy, and lower in saturated fat than mayo. Plus, it delivers a solid protein boost, making it a great choice for a low-fat potato salad alternative.
Even better, Greek yogurt pairs beautifully with sharp mustard and a drizzle of olive oil to create that signature potato salad texture and flavor, without the heaviness of traditional recipes.
Some people like to mix in a bit of mayo with yogurt to mimic the classic flavor but, for a truly mayo-free potato salad recipe, you can skip it altogether and let the yogurt and seasonings shine.
Healthy Upgrades to Try
Aside from the mayo swap, there are other ways to level up your potato salad:
Add More Veggies: Chopped bell peppers, radishes, scallions, or fresh peas can add color, crunch, and nutrients.
Use Fresh Herbs: Dill, parsley, chives, or tarragon will add a garden-fresh pop.
Swap the Potatoes for Cauliflower: It’s a sneaky way to lighten things up and reduce the carbs.
Go Vegan: Skip the eggs and stick with dairy-free yogurt or tahini-based dressings.
Keep It Safe in the Sun
One quick reminder: potato salad should always be served cold. Leaving it out in the sun for more than two hours can invite foodborne bacteria, not the kind of guest you want at your picnic.
Keep it chilled in the fridge until it’s time to eat and, if you’re dining outdoors, nestle your serving bowl on a bed of ice or stash it in a cooler between servings.
Recipe: Mayo-Free Greek Yogurt Potato Salad
With all that said, here’s how to make a light, creamy, and healthy potato salad with no mayo that everyone at your cookout will devour:
Ingredients:
2 pounds baby potatoes (red or gold), halved
1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 tablespoons apple cider vinegar or lemon juice
1/2 cup chopped celery
1/4 cup finely chopped red onion
1/4 cup chopped dill pickles (optional)
2 tablespoons chopped fresh dill (or parsley or chives)
Salt and pepper to taste
Optional: 2 chopped hard-boiled eggs (unless you’re making a vegan version)
Instructions:
Boil the potatoes in salted water until tender, about 10 - 12 minutes. Drain and let cool.
In a large bowl, whisk the Greek yogurt, mustard, olive oil, and vinegar or lemon juice until smooth.
Stir in the chopped celery, onion, pickles (if using), and fresh herbs.
Gently fold in the cooled potatoes and eggs (if using), and season it with salt and pepper to taste.
Chill for at least 30 minutes before serving to let the flavors meld.
A Summer Classic, Lightened Up
Whether you’re looking for a protein-packed twist, a plant-based picnic option, or just want something a little easier on the waistline, this healthy potato salad with no mayo has you covered.
It’s creamy, tangy, and just as satisfying as the old-school version, minus the food coma. Give it a try at your next barbecue, and don’t be surprised when everyone asks for the recipe!