Healthy Potato Salad

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Nothing beats my Healthy Potato Salad without eggs, it’s a favorite dish at my house and always disappears fast! It’s so creamy and easy to make with simple ingredients like celery, dill, and potatoes. The perfect gluten-free side dish for BBQs, picnics, and potlucks.

I love a good potato salad but most traditional recipes are loaded with heavy cream, eggs, and extra calories, making them a bit too heavy. My healthy potato salad without eggs, it’s just as delicious but lighter, much like my healthy baked potato with broccoli and cheese recipe.

At a friend’s birthday party, I realized that not everyone loves hard-boiled eggs, some don’t like the texture, and others have allergies. So, I knew I had to create an egg-free potato salad that everyone could enjoy.

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🥘 Ingredients

I kept my healthy no-eggs potato salad recipe as simple as possible, no complicated ingredients, just everyday staples transformed into something truly delicious.

Red Potatoes: I love using red potatoes because they’re waxy, tender, and hold their shape perfectly after boiling. They make the salad creamy but not mushy!

Green Onions & Celery: Sliced green onions and crunchy celery add a refreshing crunch and a light, herby flavor that balances the creaminess of the dressing.

Mayo: Mayo gives this potato salad its classic, rich base. I prefer using traditional, olive oil, or avocado mayo for the best flavor.

Greek Yogurt: Mixing in plain Greek yogurt makes the dressing extra creamy while keeping it lighter and protein-packed, it’s my secret to making this feel indulgent but still healthy.

Dijon Mustard: Dijon mustard brings depth and a light kick that makes this salad simply irresistible. It’s spicier and creamier than yellow mustard, which I love for this recipe.

Fresh Dill & Capers: Fresh dill adds a bright, herby touch, while capers bring a light tang and a pop of flavor that makes this dish stand out.

Substitutions

Potatoes: If I can’t find red potatoes, Yukon Gold or fingerling potatoes work great! I avoid russet potatoes since they fall apart too easily.

Onions: If I’m out of green onions, I swap in chopped red or sweet onion for a similar flavor.

Mayo Alternative: Instead of mayo, I sometimes use an emulsion of olive oil and red wine vinegar for a tangy, lighter option.

Greek Yogurt Swap: Sour cream (full-fat or light) works just as well if I don’t have Greek yogurt on hand. Just make sure it’s plain, not flavored!

Dill Substitute: No fresh dill? No problem! I use 1½ teaspoons of dried dill instead.

🔪 How To Make

My healthy version of potato salad without eggs is so easy and comes together in just 25 minutes! Here is how to make it.

Cook Potatoes: I add the small red potatoes to a large pot and cover them with cold water. Then, I bring it to a boil over high heat and let them cook until they’re fork-tender but not overcooked.

Drain Potatoes And Cool. I let the cooked potatoes cool to room temperature before handling them. If I’m short on time, I pop them in the fridge to speed things up.

Prepare The Dressing: While the potatoes cool, I whisk together the mayo, Greek yogurt, Dijon mustard, salt, pepper, and fresh dill in a small bowl. I mix until it’s smooth and creamy, ready to coat every bite of potato.

Stir In Seasonings: I gently fold in the capers and diced celery, making sure they’re evenly mixed into the dressing.

Dice Potatoes: I dice the cooled potatoes into bite-sized pieces and place them in a large bowl. Then, I add the sliced green onions, making sure to save a little extra for topping later.

Mix And Chill: I gently fold in about ¾ of the dressing with the potato mixture, making sure everything is well coated. Then, I cover the salad and let it chill in the fridge for 2 hours so the flavors can blend. Once it’s nice and cold, I give it a final stir before serving!

Final Touches: I stir in the remaining dressing, making sure every bite is extra creamy. Then, I season to taste with a little more salt and pepper and sprinkle the reserved green onions on top for a fresh, flavorful finish.

📖 Variations

I love how easy it is to switch up this potato salad, it’s already creamy, tangy, and delicious, but adding a twist makes it even more fun.

All-Mayo: If you love a classic, all-mayo potato salad, just use ⅔ cup of mayo for extra creaminess. To keep it lighter, I go for reduced-fat or olive oil mayo!

Extra Heat: I like to spice things up by adding a pinch of cayenne pepper or some chopped jalapeños to the dressing. It gives the salad a bold, zesty kick.

Try Different Potatoes: For a fun twist, I swap red potatoes for sweet potatoes and bake them instead of boiling. The same dressing works perfectly, and it adds a sweet and savory balance.

Eggs: If you love hard-boiled eggs in potato salad, just fold in 3 or 4 chopped eggs for extra protein. For easy peeling, I boil them the day before, it makes life so much easier.

🍽 Serving Suggestions

This creamy, healthy potato salad without eggs is the perfect side dish for any occasion, whether it’s a summer BBQ, picnic, or cozy family dinner.

Mains: I love serving this chilled potato salad with my favorite summer mains like my high protein veggie burgers, vegan chicken sandwiches, or vegan carrot dogs. It’s the perfect cool, creamy side to balance out a hearty meal.

Salads: For a fresh and colorful spread, I pair this with Hawaiian macaroni salad, pasta salad or with my Mexican fruit salad. It’s a delicious way to mix flavors and textures for a feast!

An Important Food Safety Tip: If serving the Greek yogurt potato salad at a potluck or picnic, only keep it at room temperature for up to two hours or up to 1 hour in warmer temperatures. After this period of time, the acidic profile of the potatoes interacts with the mayonnaise in a way that makes it unsafe to eat.

🫙 Storage Directions

Refrigeration: I store leftover potato salad in an airtight container in the fridge, where it stays fresh for up to 3 days. It tastes even better the next day once the flavors have blended!

Freezing: I don’t recommend freezing potato salad since the mayo and yogurt-based dressing can separate, making the texture watery and grainy when thawed.

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