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Red Potato Salad (Light on Mayo)

Red Potato Salad with less mayo uses a creamy Greek yogurt dressing instead of heavy mayonnaise. Cubed red potatoes are boiled until tender, tossed with fresh dill and green onions, then chilled for a bright, well-seasoned bite.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Red potato salad base and dressing
  • 3 lb red potatoes
  • 0.5 cup plain Greek yogurt preferably reduced-fat
  • 0.25 cup mayonnaise 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
  • salt to taste
  • pepper to taste

Equipment

  • 1 large pot

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil over high heat, then add cubed red potatoes and boil until tender, 10 to 15 minutes, until a knife slides in easily. Visual cue: the cubes should be fork-tender but not breaking apart.
  2. Drain the potatoes in a colander and let them cool until no longer steaming, about 10 minutes. Visual cue: they should look matte and hold their shape.
Make the light yogurt dressing
  1. In a bowl, mix plain Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy, 1 to 2 minutes. Visual cue: the dressing should look evenly blended without streaks.
Assemble and chill
  1. Combine the cooled potatoes with fresh dill, green onions, and celery, and gently stir to distribute the add-ins evenly. Visual cue: herbs and vegetables should be visible throughout.
  2. Pour the dressing over the potato mixture and toss well until every piece is lightly coated. Visual cue: the salad should look glossy and evenly tinted from the dressing.
  3. Refrigerate the salad for 2 hours before serving, covered. Visual cue: chilled salad will look firmer and flavors will taste more blended.

Notes

For the best texture, cool potatoes thoroughly before mixing so the dressing stays creamy instead of watery. Store leftovers covered in the refrigerator for 3 to 4 days; freezer not recommended as the herbs and potatoes can get grainy. For a lighter swap, use 1/4 cup reduced-fat mayonnaise or replace some mayo with extra Greek yogurt (use 3/4 cup total dairy) to reduce fat while keeping the tang.