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Red Potato Salad (Light on Mayo)

Red Potato Salad (Light on Mayo) is a creamy, lighter potato salad made with Greek yogurt instead of extra mayo. Boiled red potatoes get tossed with a tangy Dijon-white wine vinegar dressing and plenty of fresh dill, celery, and green onions, then chills for best flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potato salad base
  • 3 lb red potatoes
  • 1 / plain Greek yogurt
  • 0.25 cup mayonnaise Use reduced-fat if desired.
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.25 cup fresh dill Chopped.
  • 0.25 cup green onions Sliced.
  • 0.5 cup celery Diced.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes and cook until tender, about 10 to 15 minutes. Visual cue: you should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool. Visual cue: the cubes should look matte and not steaming hot.
Make the light dressing
  1. In a bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy. Visual cue: the dressing should look evenly speckled and glossy.
Assemble and chill
  1. In the mixing bowl, combine the cooled potatoes with the chopped fresh dill, sliced green onions, and diced celery. Visual cue: herbs and vegetables should be distributed through the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: the salad should look lightly creamy, not oily.
  3. Cover and refrigerate for 2 hours before serving to let flavors meld. Visual cue: the salad will thicken slightly and taste brighter after chilling.

Notes

Pro tip: cool the potatoes completely before adding the dressing so the Greek-yogurt mixture stays creamy instead of runny. Refrigerate leftovers in a covered container for up to 3 to 4 days; freezing is not recommended. Dietary swap: for a dairy-light option, use plain lactose-free Greek yogurt or a plain dairy-free yogurt with similar consistency.