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Red Potato Salad (Light on Mayo)

Red potato salad (light on mayo) with a creamy Greek-yogurt dressing instead of a mayo-heavy base. Boiled red potatoes are tossed with dill, celery, and green onions, then chilled until the flavors meld.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Greek-yogurt dressing
  • 0.5 cup plain Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • salt and pepper to taste
Fresh mix-ins
  • 0.25 cup fresh dill, chopped
  • 0.25 cup green onions, sliced
  • 0.5 cup celery, diced

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil and cook cubed red potatoes at 100°C (212°F) until tender, 10-15 minutes. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and spread them out to cool for 5-10 minutes. The surface should look dry and no longer steaming.
Make the light dressing
  1. In a bowl, whisk plain Greek yogurt, mayonnaise, Dijon mustard, and white wine vinegar until smooth. Mix until no streaks of mayo remain and the dressing looks glossy.
  2. Season the dressing with salt and pepper to taste. Add a pinch at a time, tasting as you go, until it’s balanced.
Assemble and chill
  1. Add the cooled potatoes, fresh dill, green onions, and celery to a large bowl and toss to combine. Coat all potato pieces so the herbs and vegetables are evenly distributed.
  2. Pour the dressing over the potato mixture and toss well until every bite looks lightly coated. The dressing should cling rather than pool at the bottom.
  3. Refrigerate the potato salad for 2 hours before serving. Chill until it feels firm and cold, and the flavors taste more settled.

Notes

For best texture, cool the boiled potatoes briefly before mixing so the dressing stays creamy instead of thinning. Refrigerate leftovers in an airtight container for 3-4 days; freezing is not recommended because the potatoes and yogurt dressing can break. If you want it even lighter, swap to reduced-fat or fat-free Greek yogurt while keeping the same amounts.