Go Back
+ servings
Healthy potato salad without eggs served on a white plate with a wooden spoon.
Print Recipe
4.91 from 21 votes

Healthy Potato Salad (Without Eggs)

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! 
Prep Time10 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 Servings
Calories: 259kcal
Author: Anjali Shah

Ingredients

Salad Ingredients

Dressing Ingredients

Instructions

  • 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.

Video

https://youtu.be/ASpYwAg2yCs

Notes

Storage Directions:
  • Store leftover potato salad covered in the fridge for up to 3 days. It does not freeze well. 
Expert Tips: 
  • 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.

Nutrition

Calories: 259kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 344mg | Potassium: 1328mg | Fiber: 5g | Sugar: 4g