If you’re looking for a healthy potato salad with classic flavor, the search is over. Since my days developing recipes in the EatingWell Test Kitchen, it’s been my specialty to give classic comfort foods a healthy make-over! So, rest assured you have arrived at the perfect Healthy Potato Salad recipe!

creamy potato salad from the side in a white straight-sided bowl

Why You’ll Love This Healthy Potato Salad Recipe

Today’s recipe has all the hallmarks of traditional mayo potato salad, but with a few healthier twists. First of all, we used non-fat Greek Yogurt in place of most of the mayonnaise, slashing 584 calories. We have also upped the veggies and left the skins on the potatoes for additional fiber. Once you try it you’ll see that there’s no need to go back to high-calorie versions of potato salad. This is just as delicious and satisfying and you’ll save 150 calories per serving!

I am all for non-traditional potato salads: From my Horseradish Potato Salad, this Patriotic Potato Salad, and Oil and Vinegar Potato Salad to my German Potato Salad… I love them all. But sometimes you just want old-school creamy potato salad. One to pair with barbecue chicken, hot dogs and burgers. You know the kind, like grandma made, with hard-boiled eggs and a little paprika sprinkled on top. Summer’s perfect side dish. This is that recipe!

WATCH: How to Make Healthy Potato Salad with Egg

Healthy Potato Salad Ingredients

ingredients for the potato salad with text overlay
  • Potatoes – For potato salad, you’ll want thin-skinned waxy potatoes such as red, white or gold. Do not use starchy potatoes like russets because they are too dry and starchy. I have tested this with both small new red-skinned potatoes (that I either cut in half or quarters) and medium-sized Yukon gold potatoes. Both work well. You could also use a blend or even try fingerlings! Just be sure to cut them all to about 1-inch pieces so they cook evenly.
    • Note: I find that with the larger potatoes, some of the skins fall off when they are cooked. If this happens to you, when they are cooling, you can simply discard any loose skins.
  • Vegetables: Celery and Red Onion – You’ll need three stalks of celery and a half cup of finely chopped red onion. I like to include the celery leaves as I find the slightly bitter flavor a nice balance to the other tastes. You can also use scallions instead of the red onion. Cut them lengthwise before slicing so that they mix into the salad more evenly.
  • Hard-Boiled Eggs – Classic homemade potato salad wouldn’t be complete without hard-cooked eggs added in. I found that three was just enough to add some to each bite without overdoing it on adding in too much extra cholesterol and fat calories.
  • Greek Yogurt – I use fat-free plain Greek yogurt for this dressing, but if you have low fat or full-fat that works as well. You’ll need 3/4 cup for the batch. Bonus, not only does this save fat calories as I mentioned above, but it also adds extra protein to each bite!
  • Mayonnaise – The key to getting classic taste is to use a little bit of the mayonnaise to give it that special taste only mayonnaise can. But you don’t have to go overboard. 1/4 cup (or 4 tablespoons) is plenty and you’ll see the dressing really does taste great without using a full cup.

Flavor Boosters

Having been a professional recipe developer for 20 years, I know full well that you can’t just take nearly 600 fat calories out of a recipe and expect it to taste right. That’s why I have learned to call for some favorite “flavor boosters.” These ingredients really help to make that low-fat dressing pop with flavor, and you’ll never miss the extra fat!

  • Dijon Mustard: this adds a little spicy kick and helps to make the dressing more savory tasting.
  • Relish: if possible, use dill relish not the sweet kind. We are adding sweetener separately, and you need the tangy flavor of dill relish.
  • Apple Cider Vinegar: this is key! Potatoes really soak up flavor, and the addition of vinegar really helps keep the flavors bold and bright. You can also use white vinegar instead.
  • Sugar: Classic potato salad always has a little bit of sweetness to it. So I found that a mere 1 1/2 teaspoons worked perfectly to sweeten the dressing ever so slightly and give it that classic potato salad taste.
  • Salt and Black Pepper: Another key is to season the salad more than you think. As it cools the flavors become less pronounced. I found that 1 teaspoon of salt was perfect for my palate. If you are salt sensitive, feel free to add it only to taste. Make sure to taste again after chilling the salad and adjust it if necessary.

How to Make Potato Salad With Eggs

the potatoes in a pot with a steamer basket

Step 1: Steam The Potatoes

For potato salad, I prefer to steam the potatoes. It is much faster! Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer. Bring to a boil. Place potatoes in the steamer basket, cover and cook until just tender, about 15 minutes. Make sure that the water doesn’t boil away.

boil the eggs

Step 2: Make Hard-Boiled Eggs

  • To hard-boil the eggs, place three eggs into a small saucepan and cover with cold tap water.
  • Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain the gentle boil.
  • When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs.
  • Lastly, peel and chop the eggs.
cooling the potatoes on a sheet pan lined with parchment

Step 3: Cool Potatoes

When the potatoes are fork-tender, spread the potatoes out over a baking sheet to cool slightly. If any of the potato skins come loose, simply discard them.

whisking the dressing together in a bowl

Step 4: Make Greek Yogurt Dressing

Meanwhile, whisk 3/4 cup fat-free Greek yogurt, mayonnaise, sugar, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.

stirring the potato salad together

Step 5: Stir The Potato Salad Together

Stir in the cooled potatoes, celery, eggs and onion (or scallions.) Serve immediately at room temperature or chill completely before serving, about 4 hours or overnight. Garnish with paprika and parsley if desired, before serving.

classic potato salad in a white modern bowl from overhead with a white napkin

Healthy Potato Salad Recipe Variations

  • You can mix up this potato salad by adding in fresh herbs. We particularly love the taste of fresh chopped dill in it. Tarragon is also lovely too, especially paired with grilled chicken.
  • Add crumbled cook bacon at the end for another twist on the classic.
  • If you do not like hard-boiled eggs, you can omit the eggs altogether.
  • For more veggies, add in finely diced red bell pepper.
  • Add finely chopped capers instead of the relish or chopped baby gherkins or cornichons.
  • Use coarse grain mustard instead of Dijon for a slightly more rustic taste.
  • Garnish with sliced green onions or California ripe black olives for a classic look.

How to Store Potato Salad With Eggs

Leftover potato salad can be stored in an airtight container for up to three days. Note: if your potato salad sat out on a picnic table or at room temperature it should be consumed within two hours. Keep the potato salad refrigerated in an air-tight container or covered with plastic wrap. When you’re ready to serve, gently stir and adjust the seasoning if necessary. Then garnish just before serving.

Healthy Potato Salad FAQs

Is potato salad healthy?

Traditional mayonnaise potato salad is high in fat and calorie-dense, therefore it should only be enjoyed in moderation. A typical 1-cup serving of potato salad is about 357 calories. Whereas this healthy version has only 204 calories per cup. For more ways to cut out the fat and calories for your backyard cookout favorites check out these tips for Healthy Barbecue Recipes with Jill Hussels, RD.

Which type of potato is best for potato salad?

A thin-skinned “waxy” potato is best for potato salad. These varieties include white potatoes, gold potatoes and red skinned ones as well. Even purple potatoes are considered waxy potatoes. Avoid “floury” potatoes, like Russets or Idaho potatoes, which are better suited for dry heat cooking methods and have a dry fluffy texture. Russet potatoes fall apart in potato salad and do not hold their shape as well as waxy potatoes.

Why does my potato salad taste so bland?

Potatoes notoriously suck up fat and salt and still can taste quite bland. Having worked in restaurant kitchens for years I can attest to how much butter and cream can be added to potatoes to make them taste good! The key to making potato salad taste great (without adding a ton of fat and calories) is to introduce a tangy or sour element and to balance it with the salt. In this recipe I use a blend of mayo, Greek yogurt and a little vinegar to brighten up the flavors. I also added in a little smidge of sweetness which helps to tame any tart notes. The end result- a flavorful potato salad without all the calories!

Why does my potato salad get watery?

Many ingredients in potato salad, such as celery and onion, have water in them. When mixed with salt and salad dressing the moisture is drawn out of these veggies and can make the potato salad watery. Greek yogurt is also a source for moisture, and can weep after a day or so.

Why is my potato salad gummy?

Gummy potato salad occurs when the wrong potatoes are used. Use waxy potatoes like red potatoes, Chef’s potatoes or Yukon gold potatoes to ensure the best texture. Overcooked potatoes can fall apart and mash as the potato salad is mixed together, this can cause a gummy texture. Avoid this by testing for doneness with a fork or tip of a knife to see if the potatoes are tender. Do not overcook.

Which ingredient is high risk in a potato salad?

Mayonnaise is associated with food born illness when left at room temperature. However any foods, even those without mayonnaise, which have a relatively neutral PH, a moist texture or those high in protein are at risk for food born pathogens to reproduce when left at room temperature. The warmer the ambient temperature the faster the pathogens can reproduce. To stay on the safe side, keep cold foods cold and hot foods hot. Only leave your potato salad for a maximum of one hour (whether or not it has mayonnaise in it.)

classic potato salad in a white bowl with backlight

More like this Potato Salad Recipe with Egg:

Whether you are planning a Memorial Day barbecue, a Fourth Of July celebration or a relaxed get-together around the grill, here are some healthier barbecue sides that won’t get in the way of your healthy eating goals!

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the potato salad in a modern white serving bowl with parsley leaves garnishing the side of the bowl

Healthy Potato Salad with Egg


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5 from 8 reviews

Description

Our Healthy Potato Salad has all the traditional flavors of a classic potato salad recipe: zippy creamy dressing, crunchy celery and chopped hard-boiled eggs all tossed together with perfectly tender potatoes but it has 150 fewer calories per serving!


Ingredients

Scale

2 1/2 pounds thin-skinned potatoes, cut into about 1-inch chunks (about 8 cups)

3 large eggs

3/4 cup plain non-fat Greek-style yogurt

1/4 cup mayonnaise

1 1/2 teaspoons sugar (or agave)

2 teaspoons Dijon mustard

2 teaspoons relish (optional)

2 teaspoons apple cider vinegar

1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 stalks celery, finely chopped

1/2 cup finely diced red onion or scallions

Paprika and chopped fresh parsley for garnish


Instructions

  1. Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer. Bring to a boil, add potatoes, cover and cook until just tender, about 15 minutes. Make sure that the water doesn’t boil away.
  2. Meanwhile, hard boil the eggs. See instructions below in the notes section. Peel and chop them.
  3. Spread the potatoes out over a baking sheet to cool slightly.
  4. Meanwhile, whisk Greek yogurt, mayonnaise, sugar, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.
  5. Stir in the potatoes, celery, eggs and onion (or scallions.) Serve immediately or chill completely before serving, about 4 hours or overnight. Garnish with paprika and parsley if desired, before serving.

Notes

How To Make Hard-Boiled Eggs

  • To hard-boil the eggs, place three eggs into a small saucepan and cover with cold tap water.
  • Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain the gentle boil.
  • When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs.
  • Lastly, peel and chop the eggs.

Make-Ahead Instructions

This potato salad can be made two days ahead. Keep refrigerated in an air-tight container or covered with plastic wrap. Stir well and adjust the seasoning. Then garnish just before serving.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 204
  • Sugar: 3 g
  • Sodium: 367 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 6 g