This healthy potato salad is the perfect summer side dish. It’s light, refreshing, loaded with flavor, and super easy to make.
Potato salad is one of my favorite side dishes. Just the sight of it makes me feel like I should be outside enjoying a barbecue and a cold beverage. Unfortunately, most potato salads are pretty unhealthy. So I came up with this healthy potato salad recipe, which is not only better for you than most potato salads but more delicious, too!
Instead of just using mayonnaise, this recipe cuts the mayo in the dressing with some yogurt. I think it makes the potato salad taste smoother and creamier, but it also makes it healthier. Of course, it’s loaded with traditional potato salad ingredients too, like eggs, celery, and scallions. It’s everything you love about potato salad … just a little healthier.
Why You’ll Love This Easy Potato Salad Recipe
I make this recipe pretty much anytime I’m going to a barbecue. Here’s why I know you’ll love it as much as I do.
- So easy to make. Even though this potato salad has a ton of flavor, it’s really easy to make. It barely takes any effort, and it only uses ingredients that you’re likely to already have around your kitchen.
- Perfect for parties. I love to make this recipe when I’m hosting or attending a party or potluck. Everyone loves a good potato salad, and this is a really easy recipe to double or triple to feed a large crowd.
- Healthier. This is a guilt-free potato salad. It has a relatively small amount of mayo and isn’t loaded with bacon or any other unhealthy ingredients. You can eat a large plate of this side dish and still feel great.
Here’s everything you’ll need to make this easy and healthy potato salad side dish. Make sure to check out the recipe card at the bottom of the article to see the exact amounts for each ingredient.
- Potatoes – Gold or russet potatoes are best for this recipe.
- Onion – I prefer using a sweet white onion.
- Yogurt – Make sure to use unsweetened and unflavored yogurt.
- Red wine vinegar
- Yellow mustard
- Paprika – Use sweet paprika, not smoked paprika.
- Pepper – Always use freshly cracked pepper.
How to Make Healthy Potato Salad
Here’s how to make this easy summer side dish.
- Boil. In two separate pots, boil the eggs and the potatoes for 20 minutes, then drain. Let them cool.
- Cut the potatoes. When the potatoes are cool enough to handle, peel them and cut them into bite-sized pieces. Place them in a bowl.
- Add the eggs. Peel the eggs and cut them into small chunks. Add the eggs to the bowl with the potatoes.
- Add the veggies. Put the celery and onion in the bowl with the eggs and potatoes.
- Make the dressing. Place the yogurt, mayo, vinegar, mustard, and paprika in a bowl. Season with salt and pepper, and whisk until well combined.
- Mix. Pour the dressing over the potato and egg mixture, then fold it in until the potatoes, eggs, and veggies are well coated. Season to taste with salt and pepper.
- Chill. Cover the potato salad and place it in the fridge for at least 2 hours.
- Serve. When you’re ready to serve the potato salad, remove it from the fridge and sprinkle paprika and scallions on top.
Tips and Variations
Here are a few tricks and variations that you can try when you make this healthy potato salad.
- Make it vegan. If you’re a vegan, don’t worry … you can easily make this recipe vegan! All you have to do is replace the mayo and yogurt with dairy-free options, then either omit the eggs or replace them with garbanzo beans.
- Chill longer. This recipe calls for the potato salad to chill in the fridge for at least 2 hours. But if you leave it in longer, the flavors will get even better. I try to always make this potato salad a day in advance because the flavor and texture are best if it sits in the fridge overnight.
- Fold carefully. When you add the dressing to the potatoes and eggs, make sure to fold it in carefully. If you stir too vigorously, the eggs and potatoes will start to fall apart, and the texture will turn into mashed potatoes. Instead, fold it in carefully with a rubber spatula, so the potato salad maintains its chunky texture.
- Make it spicy or herby. Feel free to add some additional ingredients to this potato salad. My favorite things to add are fresh herbs, like parsley and basil, and diced chilis or jalapeños. A little kick of heat or herbs can take this healthy potato salad to the next level.
What to Serve It With
I’ll eat this potato salad with anything, but it’s especially good when served with some grilled foods or burgers. Here are some of my favorite entrees to eat with this side dish.
- Grilled Pork Chops
- Balsamic Grilled Tofu
- Grilled Pineapple and Tofu Kebabs
- Cilantro Quinoa Turkey Burgers
- Grilled Chicken and Avocado Panini
How to Store Leftover Healthy Potato Salad
This potato salad will last in the fridge for at least 5 days. Just make sure to store it in an airtight container at all times, and don't leave it out for too long.
Can I Freeze This Recipe?
I don’t recommend freezing potato salad. The texture of the potatoes, eggs, and dressing will get a little bit funky if it’s frozen and thawed.
More Summer Side Dishes
One of my favorite things about summer is the many different side dishes you can eat. Whether you’re picnicking, grilling, hiking, or just enjoying a sunny day inside, summer side dishes are perfect when the weather is warm. Here are some of my favorite recipes to try.
- Summertime Asian Quinoa Slaw
- Smoked Salmon Pasta Salad
- Strawberry Spinach Salad with Toasted Quinoa
- Grilled Peach Salsa
- Grilled Corn Quinoa Salad
Healthy Potato Salad
- Boil the eggs and potatoes in separate pots for 20 minutes. Drain the water from both pots and allow the eggs and potatoes to cool.
- Once cool to the touch, peel the potatoes and cut them into bite-sized chunks. Add the potatoes to a bowl.
- Peel the eggs and cut them into chunks. Add them to the bowl with the potatoes.
- Dice the onion and celery and add both to the bowl.
- In a small separate bowl, whisk together the mayo, unsweetened yogurt, red wine vinegar, mustard and paprika. Add a generous pinch of salt and pepper as well.
- Pour the dressing over the salad and fold together. Taste and add a touch more salt and pepper if desired.
- Cover the bowl and refrigerate the salad for at least 2 hours, and preferably overnight.
- When ready to serve, sprinkle with a touch of paprika and finely chopped scallions.
- Leftovers can be stored in the fridge in an airtight container for up to 5 days.
- To make this recipe vegan, replace the mayo and yogurt with dairy-free options, and the eggs with garbanzo beans.