I have seen the future, and it involves you making a batch of this Healthy Classic Potato Salad for a summertime backyard cookout and then in turn everyone asking you for a copy of the recipe. Trust me, nobody will even know that it is a healthy version because it 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. Read on to find out more about this recipe and about what your future holds!

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

Why You’ll Love This Healthy Potato Salad

Okay joking aside, my guess is that you’re probably here because you are looking for a healthy version of potato salad with classic flavor. Well, the search is over and you have arrived at the perfect Healthy Potato Salad recipe!

I am all for non-traditional potato salads: From my Horseradish Potato Salad, this Red, White and Blue Potato Salad, and this healthy Vegan Potato Salad with lots of Herbs to my Warm 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.

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!

Ingredient Notes For This Recipe

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.

Step-By-Step Instructions For This Potato Salad

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

Expert Tips And 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.

Can this be made ahead?

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.

How to store leftovers

Store leftover potato salad 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.

Variations To Try

  • 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.
classic potato salad in a white bowl with backlight

More Healthy Picnic Salad Recipes For A Summer Cookout

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!

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

Print
classic potato salad in a white bowl with backlight

Healthy Classic Potato Salad (with Hard Boiled Eggs)

  • Author: Katie Webster
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 9 cups 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

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!


Scale

Ingredients

2 ½ pounds thin-skinned potatoes, cut  into about 1-inch chunks (about 8 cups)

3 large eggs

¾ cup plain non-fat Greek-style yogurt

¼ cup mayonnaise

1 ½ teaspoons sugar (or agave)

2 teaspoons Dijon mustard

2 teaspoons relish (optional)

2 teaspoons apple cider vinegar

1 teaspoon salt

½ teaspoon freshly ground pepper

3 stalks celery, finely chopped

½ 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.


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