This healthy potato salad is made with just eight simple ingredients (and no mayo!) for a wholesome side dish that is creamy, savory, and full of protein and healthy fats. Whip it up in minutes for a crowd-pleasing recipe that’s perfect for barbecues, picnics, and every occasion in between!
In my opinion, nothing says summer quite like a dill potato salad! It’s a must-have recipe at every gathering. However, while I love the original version, it isn’t exactly the healthiest thing in the world. Of course, I’m all about balance, but if I’m going to splurge, I’d rather it be on a slice of oat flour cake or a freshly baked brownies.
That’s where this no mayo potato salad comes in to save the day! Made with all the texture and flavor you love, it features better-for-you ingredients for a dish you can feel good about. The best part is, no one will be able to tell that it's healthy.
Why You’ll Love This Recipe
- Quick and easy
- Gluten free and dairy free-friendly
- Full of vitamins, minerals, fiber, and protein
- Great to make in advance
Ingredients & Notes
- Potatoes - I use baby potatoes, but any small potatoes will work.
- Greek yogurt - Make sure you use plain flavored yogurt. This takes the place of mayonnaise, replicating the same creamy texture with less fat and more protein.
- Lemon juice - Fresh lemon juice is best, but bottled varieties can be used. The acidity helps cut through the heaviness of the fats, creating a vibrant, well-rounded flavor.
- Olive oil - Combines with the yogurt to form an emulsion, creating a smooth, rich dressing.
- Aromatics - Shallots and garlic add a savory flavor for extra depth.
- Fresh dill - This adds a refreshing, almost citrusy taste that balances out the rest of the ingredients.
What potatoes are best for potato salad?
Smaller potatoes are best for this healthy potato salad because of the skin to “potato meat” ratio. The skin of smaller potatoes will help keep the potato shape. However, larger potatoes like Russet potatoes or sweet potatoes won’t hold a small bite-sized shape when cut up.
I recommend sticking to waxy potatoes like red potatoes, new potatoes, fingerling potatoes, or baby potatoes (some call them nibbles).
The only cooking required for this dill potato salad is boiling the potatoes! As a result, it’s super simple to make and is ready to eat in no time.
Step 1: Boil the potatoes. Place the potatoes in a large pot, and submerge them in water. Add a generous amount of salt, and heat on the stove until the potatoes are tender enough to pierce with a fork.
Drain the water, and set the boiled potatoes aside to cool.
Step 2: Prepare the dressing. Whisk the dressing ingredients together in a small bowl until smooth.
Step 3: Toss the potato salad. Slice the potatoes into halves or quarters while they’re still warm, and place them in a large bowl.
Spoon the dressing on top, reserving a few big spoonfuls for later. Toss to combine and completely coat the potatoes.
Step 4: Chill and serve. Refrigerate the healthy potato salad until you’re ready to serve. Then, add the remaining yogurt dressing, toss, and enjoy!
- Toss in grilled or pulled chicken for some protein.
- Include some turkey bacon pieces to the mix for added crunch.
- Sprinkle some capers over top which is a common potato salad ingredient.
- Fold in pieces of hard-boiled egg for a “classic” potato salad flavor.
- Salt the potatoes! When boiling the potatoes, add a generous pinch of salt to the pot so it can cook into the potatoes. If you’ve ever had an unsalted French fry before, you know why salt is your friend when it comes to potatoes.
- To make sure the potatoes are cooked, gently press the back of a fork into one of the potatoes while it’s still in the pot of water. If the potato gives a little, they’re done. If it’s still stiff and hard they need another few minutes to cook.
- Toss the potatoes with the yogurt dressing while they are still warm. This allows the potatoes to soak up the dressing better.
- Reserving a little yogurt dressing isn’t mandatory, but it will provide a creamy consistency when you’re ready to serve your healthy potato salad. Because the dressing is yogurt based, it will thicken up a bit while the potatoes cool. When ready to serve, adding a few spoonfuls of the dressing will give the potato salad a more classic look and feel.
Can I make this dill potato salad ahead of time?
You can make this up to 24 hours before you plan on serving it. Prepare the recipe as directed below. However, I recommend reserving a few extra spoonfuls of the dressing to add to the potato salad when it’s game time. If needed, mix a little warm water into the reserved dressing to loosen it up a bit. Then, toss into the potatoes.
How to Store
Store leftover no mayo potato salad in an airtight container in the fridge for up to a week. The potato salad can be enjoyed cold right out of the fridge. If desired add a small splash of warm water to the potatoes, and toss gently to help loosen up the yogurt dressing.
What to serve with dill potato salad
Frequently Asked Questions
Yes, potatoes are naturally gluten free. As always, check the labels on the ingredients you are using.
The consistency of the dressing will be a little thinner with dairy free yogurt but it will work. For the best results, I recommend using a greek-style dairy free yogurt.
This no mayo potato salad will last in the fridge for up to a week when stored in an airtight container. However, it’s best to enjoy it within a few hours if it’s left out at room temperature.
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Healthy Potato Salad
- 2 lbs baby potatoes
- ⅔ cup greek yogurt - plain and unsweetened
- 1 lemon - juiced (approx. 4 Tbsp)
- 1 tablespoon olive oil
- ¼ shallot - finely diced
- 1 garlic clove - finely chopped
- ¼ teaspoon sea salt - plus more to cook the potatoes
- 3 tablespoon dill - loosely chopped
- Place the potatoes in a large pot and fill with water until they’re fully submerged. Sprinkle the potatoes generously with sea salt. Heat on the stove over medium-high heat for 10 - 15 minutes until tender enough to poke with a fork. Once done, drain the potatoes and set aside to cool slightly.2 lbs baby potatoes
- Prepare the dressing by adding the greek yogurt, lemon juice, olive oil, diced shallot, chopped garlic, sea salt, and dill to a small bowl. Mix well to combine. Set aside.⅔ cup greek yogurt, 1 lemon, 1 tablespoon olive oil, ¼ shallot, 1 garlic clove, ¼ teaspoon sea salt, 3 tablespoon dill
- While the potatoes are still warm, cut them in half (or quarters if your potatoes are bigger) and add them to a large bowl. Reserve a few big spoonfuls of the dressing and spoon the rest over the potatoes and toss well to coat.
- Refrigerate the potato salad until ready to serve.
- When ready to enjoy, add the reserved yogurt dressing, toss gently, and serve.