Healthy Potato Salad with Greek Yogurt

This Healthy Potato Salad is everything you love about a classic potato salad, just made a little lighter and a whole lot fresher. If you are looking for a creamy, flavorful, feel-good side dish that still brings all the comfort of the original, you are going to love this version. Made with tender red potatoes, crunchy veggies, fresh herbs, and a tangy Greek yogurt dressing, it is the perfect salad to bring to your next barbecue, picnic, or family dinner.

This Healthy Potato Salad keeps everything you love about traditional potato salad but with a lighter, fresher twist that you can feel good about. It is loaded with fresh herbs, a bright lemony kick, and a little Dijon punch that makes every bite seriously crave-worthy. If you are looking for more lightened-up favorites, you might also love this Mexican Street Corn Pasta Salad or our crowd-favorite Deviled Egg Macaroni Salad for your next gathering.

Why You’ll Love This Healthy Potato Salad

• You get all the creamy, hearty goodness without the heaviness.
• Greek yogurt brings a protein boost while keeping things fresh and tangy.
• It is loaded with fresh herbs like dill, parsley, and chives that make it taste so vibrant.
• Perfect for summer barbecues, family gatherings, or a meal-prep lunch.
• The red potatoes stay nice and tender without falling apart.

Ingredients Needed For Healthy Potato Salad

(You’ll find the full ingredients & instructions in the recipe card below.)

• Red Potatoes. These give the salad a lovely creamy texture with their thin skins and tender insides. I love using them because they hold their shape beautifully after boiling.
• Hard Boiled Eggs. Grating the eggs into the salad adds richness and body without feeling heavy. Plus, it helps the eggs blend more evenly into every bite.
• Celery. It brings that classic crunch you expect in a great potato salad. Go for fresh, crisp celery stalks.
• Green Bell Pepper. Adds a slightly sweet and bright pop of flavor. Choose a firm bell pepper for the best texture.
• Pickles or Relish. This is where the tangy magic happens! I like a finely diced kosher dill pickle, but relish works, too, if you want a sweeter bite.
• Red Onion. Gives just the right amount of sharpness and color. A quick tip: if you want a milder onion flavor, soak your diced onions in cold water for about 10 minutes first.
• Fresh Dill, Parsley, and Chives. These herbs are non-negotiable for that fresh, garden-bright flavor. Use fresh, not dried, for the best taste.
• Greek Yogurt. The creamy base that lightens up the traditional mayo-heavy dressing. Full-fat Greek yogurt gives the richest flavor, but 2% works great too.
• Extra Virgin Olive Oil. Adds a touch of silkiness to the dressing and brings healthy fats.
• Dijon Mustard. Adds a zippy, tangy note that deepens the overall flavor.
• Lemon Juice. Fresh lemon brightens the whole dish and keeps the flavors lively.
• Garlic. Just one clove, minced finely, goes a long way in adding depth to the dressing.
• Paprika and Cumin. A pinch of each adds a little warmth and smokiness that rounds everything out.
• Salt and Black Pepper. Essential for bringing all the flavors together. Always taste and adjust if needed!

Best Potatoes for Potato Salad: How to Pick the Perfect Ones

To make the perfect potato salad, the right potato really does make all the difference. I highly recommend using waxy potatoes like red potatoes or Yukon Golds. They hold their shape after boiling and have a creamy, tender bite without turning mushy. Stay away from russet potatoes, which are great for mashed potatoes but tend to fall apart in a salad. Always look for firm, blemish-free potatoes for the best results!

How I Make Healthy Potato Salad

(This is a quick overview of how I make Healthy Potato Salad, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Boil the potatoes and eggs together. Add your chopped potatoes and whole eggs into a big pot of water. Bring it all to a boil and then after about 15 minutes, remove the eggs and plunge them into ice water. Check the potatoes for tenderness and cook a little longer if needed.
2. Make the dressing. In a medium bowl, stir together the Greek yogurt, olive oil, Dijon mustard, lemon juice, garlic, paprika, cumin, salt, and pepper until everything is smooth and blended.
3. Drain and cool the potatoes. Once tender, drain the potatoes and rinse them under cold water. Let them cool slightly so they do not steam the dressing.
4. Prep the veggies and herbs. Dice your celery, bell peppers, pickles, and red onion. Chop the dill, parsley, and chives. Peel and grate or chop your eggs.
5. Assemble the salad. In a big bowl, combine the cooled potatoes, chopped veggies, herbs, and eggs, and pour the dressing over the top. Gently stir everything together until well mixed.
6. Chill or serve. You can enjoy it immediately, but it tastes even better after chilling in the fridge for at least an hour!

What to Serve with Healthy Potato Salad

This healthy potato salad pairs beautifully with grilled chicken, burgers, veggie skewers, or even a light soup. It is a perfect, hearty side for any summer picnic or a cozy weeknight dinner.

• Easy Air Fryer BBQ Chicken
• Air Fryer Chicken Tenders
• Salmon Bites in The Air Fryer
• Tuna Steak in Just 5 Minutes
• Big Mac Sloppy Joes With Secret Sauce

Can I Make Potato Salad Without Eggs?

Absolutely! If you prefer not to use eggs, simply leave them out. The salad will still be creamy and flavorful, thanks to the Greek yogurt dressing and all those crunchy, colorful veggies. You can even add extra chopped celery or pickles for more texture if you like. No eggs, no problem!

Variations

• Fold in crispy bacon bits if you love a smoky, savory bite. The salty crunch is heavenly against the creamy potatoes.
• Add diced avocado if you are craving extra creaminess and a buttery texture. Just be sure to add it right before serving to keep it fresh.
• Swap Greek yogurt with a dairy-free yogurt to make it vegan. I like unsweetened coconut yogurt for the closest match in texture and flavor.
• Use sweet pickles instead of dill if you like your salad a little more on the sweet and tangy side. It changes the flavor vibe in such a fun way!
• Toss in roasted corn or black beans for a Tex-Mex inspired potato salad that feels hearty and colorful. I love the pop of flavor and color they add.
• Add a sprinkle of crumbled feta or goat cheese if you want a creamy, tangy boost. It really elevates the whole dish into something special.

Storing and Freezing Healthy Potato Salad

Keep any leftovers in an airtight container in the fridge for up to 3 days. This salad does not freeze well because of the yogurt base and fresh veggies. Give it a good stir before serving any leftovers to freshen it back up.

How to Reheat Healthy Potato Salad

This salad is best enjoyed cold or at room temperature, so no reheating needed. If you prefer a slightly warm version, just let it sit out on the counter for about 20-30 minutes before serving.

FAQs About Healthy Potato Salad

Print