Healthy Potato Salad (No Eggs)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This healthy potato salad recipe is creamy, delicious, and so easy to make! It requires minimal effort and simple ingredients, making it the perfect go-to recipe for summer BBQs, birthday parties, picnics, get togethers, and potlucks. It is naturally gluten free and can be easily made vegan too!
Potato salad is one of my favorite side dishes for picnics and summer get-togethers. When I usually make this side dish, I cut some of the heavy creamy dressing with Greek yogurt for a still rich and creamy but healthier potato salad.
Traditional potato salad also often contains hard-boiled eggs, but I know so many people who either aren’t fans of the texture of hard-boiled eggs or have an egg allergy, so I wanted to create an egg-free easy recipe that everyone would enjoy!
Thanks to the addition of the Greek yogurt, this is also a low-fat potato salad recipe. Though I often make the recipe with classic mayonnaise and full-fat yogurt, you can use light mayonnaise and 2% or fat-free yogurt for a delicious low-calorie potato salad, too!
The dish is finished off with dijon mustard, capers, and fresh dill, elevated the delicious side dish to new heights. No matter how you make it, this salad is the perfect option for summer events and is a must-make for your next BBQ!
👩🏽🍳 Why You’ll Love This Healthy Potato Salad
- A Perfect Side Dish: With a creamy texture, savory potatoes, and a perfectly seasoned herbed dressing, there’s no way to go wrong with this healthier version of classic potato salad!
- Easy To Make: No hard-to-find ingredients or difficult cooking techniques needed!
- Naturally Gluten-Free: And easily made vegan and dairy-free! This egg free potato salad is a great option for allergy-free dining and accommodating special diets.
- BBQ-Ready: Consider this your go-to summer side dish! It’s a great recipe for everything from Fourth of July barbecues and cookouts to picnics and potlucks.
- No Eggs: Keep this simple recipe in your back pocket for anyone who doesn’t prefer or can’t eat hard boiled eggs.
Latest Recipe Video!
This easy recipe calls for simple ingredients with the classic flavors you know and love. For the exact measurements see the recipe card at the bottom of this post!
- Red Potatoes: The best potatoes for potato salad are waxy potatoes like yukon gold potatoes, red potatoes, or fingerling potatoes since they are best for boiling! Red potatoes are considered new potatoes or baby potatoes because of their small size and tender thin skin which is perfect for this recipe! If all you can find is larger potatoes, you can also make the recipe with cubed full-size yellow potatoes. I recommend avoiding russet potatoes (also known as white potatoes); they are considered starchy potatoes and are prone to falling apart in the salad.
- Green Onions & Celery: Adding in sliced green onion and crunchy celery gives this mustard potato salad a refreshing crunch and light herbal flavor. Chopped red onion or sweet onioncan substitute for the green onion in a pinch.
- Mayo: Mayonnaise is the creamy base for this dish. Choose traditional mayo, olive oil, avocado, or even light mayonnaise for a lighter take on this recipe. Alternatively, you can also use an emulsion of olive oil and red wine vinegar. I don’t recommend using miracle whip because it does contain more additives and sugar.
- Greek Yogurt: The addition of plain Greek yogurt makes for an extra-creamy potato salad while also lightening up the mayo dressing. Non-fat, 2% or whole milk yogurt are all great picks. Just be sure to use plain, not vanilla, yogurt. Greek yogurt is a good source of protein to leave you feeling full longer. You can also use full-fat or light sour cream if you have that on hand!
- Dijon Mustard: Dijon mustard is made from black mustard seeds giving it more of a spice and cream versus yellow mustard. It adds depth and a light kick to finish the dish, making it simply irresistible!
- Salt & Black Pepper: Just as salt enhances the flavor of other carbs like bread and pasta, it is an essential flavor booster for this potato salad without eggs. Stir in freshly-cracked pepper to taste for a well-balanced finish.
- Fresh Dill & Capers: Fresh dill is the best option, but 1 1/2 teaspoons of dried dill can be substituted if needed. Capers contribute a light tang to the dish, adding healthy and intriguing pops of flavor to this low sodium potato salad recipe without eggs.
🔪 How To Make Healthy Potato Salad
Our healthy version of homemade potato salad is so easy and comes together in just 25 minutes! Here is how to make it. See the recipe card below for the full instructions and recipe measurements.
Cook Potatoes: Add the small red potatoes to a large saucepan or large pot. Cover with cold water and bring to a boil over high heat. Boil until fork tender but not over cooked.
Drain Potatoes And Cool. Allow the cooked potatoes to cool to room temperature. To speed up this step, you can also move them to the refrigerator.
Prepare The Dressing: While the potatoes are cooling, prepare the dressing by whisking the mayo, Greek yogurt, dijon mustard, salt and pepper and fresh dill in a small bowl until smooth.
Stir In Seasonings. Fold in the capers and diced celery.
Dice Potatoes: Dice the cooled potatoes. Place them into a large bowl along with the sliced green onions, reserving some to sprinkle on top.
Mix And Chill: Gently fold ¾ of the dressing in with the potato mixture. Cover the salad and refrigerate for 2 hours to chill completely. Once chilled, gently stir.
Final Touches: Stir in the remaining dressing, season to taste with additional salt and pepper, and garnish with reserved sliced green onion. Serve this no egg potato salad recipe immediately!
💭 Expert Tips
- Cook the potatoes whole. For more the most flavor, keep the skin on while boiling so that the flavor and nutrients are not lost in the cooking process. Additionally, add 1 or 2 teaspoons of salt to the cooking water to enhance the flavor of the potatoes.
- Let the potatoes cool completely. Bring the potatoes to room temperature before stirring in with the sauce to prevent the salad from getting water. To speed up the chilling process, just pop the potatoes in the refrigerator.
- Optional: prevent potatoes from drying out. If the climate is dry where you are or you are concerned about the potatoes drying out as they cool, you can toss them in a tablespoon or two of apple cider vinegar or white wine vinegar after boiling.
- Recommended: make the dish ahead of time. This potato salad with Greek yogurt tastes the best when it has time for the flavors to develop. I recommend making this salad the night before or at least 3-4 hours before serving for the best results.
- Use smaller potatoes if possible. They will cook faster and more evenly than larger potatoes and are therefore easier to cook whole. If all you can find are large potatoes, however, you can cut them into large chunks before boiling for a shorter cooking time.
- Optional: cook the potatoes in the Instant Pot. To save on time or hassle, you can also boil the potatoes in the Instant Pot. Add the potatoes to the pot with 1 cup of water and pressure cook on high pressure for 6 minutes. Quick-release the pressure and continue with the recipe as directed.
- All Mayo Potato Salad: If you prefer an all mayo flavor, you can make the dressing with 2/3 cup of mayonnaise. To keep the recipe light, just use reduced-fat or olive oil mayonnaise.
- Extra Heat: Turn up the heat in this recipe by whisking spices like cayenne pepper or chopped jalapenos into the dressing.
- Try Different Potatoes: For a variation on healthy red potato salad, try it with sweet potatoes! You can use the same dressing but instead of boiling, bake cubed potatoes, cool, and then toss with the dressing.
- Eggs: If you prefer potato salad with hard-boiled eggs (or you just want some extra protein), fold in 3 or 4 hard cooked eggs. For the easiest peeling, boil the eggs the day before making the recipe.
- Other Mix-Ins: Try substituting diced red onion or sweet onions for the green onion; chopped dill pickles, sweet pickles, or sweet pickle relish for the capers; or fold in additional chopped red or green bell pepper for additional crunch and sweetness.
- Add Fresh Herbs & Spices: Play around with different flavors by adding in ingredients like celery seed, rosemary, garlic powder, or oregano.
🍽 Serving Suggestions
Serve this easy healthy potato salad cold with any of your favorite summer main dishes, such as high protein veggie burgers, vegan chicken sandwiches, or black bean quinoa burgers! For a complete summer salad spread, serve it alongside Hawaiian macaroni salad, Mexican fruit salad, and gluten-free pasta salad.
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.
🙌 Dietary Adaptions
- Vegan & Dairy-Free: To make this recipe vegan and dairy-free, simply substitute the mayo and Greek yogurt for ⅔ cup vegan mayo.
- Low Carb: Reduce the carbs in this dish by making low carb cauliflower potato salad. Use equal parts cauliflower florets and potatoes or mix them in a 1:4 ratio. Boil the potatoes for 6 minutes before adding the cauliflower in to boil and following the rest of the recipe as directed.
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It does not freeze well, unfortunately, so it is best to enjoy within a few days.
It all depends if potato salad is good for you! Most restaurant or store bought potato salad is made with unhealthy oils, modified ingredients, and is high in calories – making it more of a once-in-a-while indulgence than a daily side dish.
Making your own potato salad at home is the healthiest choice! This recipe for light potato salad is made with nutritious and simple ingredients that you can feel good about eating. Since this recipe contains healthy fat, fiber, and protein it is never a bad idea to serve it with your favorite meal.
If you notice that your salad is watery the next day, chances are you did not let your potatoes cool completely. Warm potatoes will continue to release water and need time to drain. To avoid watery potato salad, make sure your potatoes are completely cooled and drained before assembling.
The decision of what not to put in your potato salad can be a personal one, so always go with your taste and health preferences when making the dish. If you are looking to reduce calories, fat, or sodium, you will want to limit the amount of mayonnaise, added salt, or oil added to the recipe. Otherwise, all of the usual potato salad ingredients are safe to add to the recipe.
Yes, you most definitely can make it ahead of time. In fact, since the flavors have more of a chance to marry together overnight, this yogurt potato salad recipe actually tastes the best the day after you’ve made it!
🍛 More Healthy Side Dish Recipes!
- Beetroot And Feta Salad
- Roasted Green Beans And Potatoes
- Butter Bean Hummus
- Stuffed Zucchini Flowers
- Mushroom Fritters
- Deviled Eggs Without Mayo
- Miso Mushrooms
- Healthy 7 Layer Taco Dip
- Bruschetta Burrata
- Parmesan Truffle Fries
- Gluten Free Pasta Salad
Love this vegetarian side dish recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Healthy Potato Salad (Without Eggs)
- 8 Red Potatoes
- 2 Green Onions sliced
- Add the potatoes to a pot, cover with water and bring to a boil. Boil until tender but not over cooked, or for about 15-20 minutes.
- Drain and allow to cool to room temperature.
- Meanwhile prepare the dressing by whisking the mayo, yogurt, dijon mustard, salt and pepper and dill until smooth. Adjust seasoning to taste.
- Fold in the chopped capers and diced celery.
- Dice the cooked and cooled potatoes, place into a mixing bowl along with the sliced green onion (reserving some to sprinkle on top).
- Mix through ¾ of the dressing. Cover the potato salad and refrigerate for 2 hours to chill completely, gently stir once while chilling.
- Just before serving stir through remaining dressing and top with reserved sliced green onion.
- Store leftover potato salad covered in the fridge for up to 3 days. It does not freeze well.
- I recommend making this salad the night before or at least 3-4 hours before serving so that the flavors have a chance to blend together.
- An Important Food Safety Tip: If at a potluck or picnic, only keep the salad at room temperature for up to two hours or up to 1 hour in warmer temperatures. After this period of time, the low acidic profile of the potatoes interacts with the mayonnaise in a way that makes it unsafe to eat.
- Vegan: To vegan-friendly potato salad, substitute the mayo and greek yogurt for just ⅔ cup vegan mayo.
- You can use light mayo and low fat Greek yogurt to reduce the calories even further. Nutritional information has been calculated using full fat mayo and whole milk Greek yogurt.
- Cooking the potatoes whole produces a more flavorful potato salad.