Healthy potato salad is an easy to make lighter version of the favourite side dish. Still deliciously creamy, yogurt helps to make it lower in calories!
Folks are you looking for a great potato salad that tastes just like the classic recipe but one that doesn't contain the classic recipes calories?
Then look no further than this healthy potato salad!
Tasting just as creamy as the good old fashioned recipe you love, this is the perfect make-ahead side dish.
It's ideal for picnics and BBQ's; your friends/guests will love this.
Unfortunately the majority of shop bought potato salads are not that healthy to eat.
A lot of them are made with lots of full fat mayonnaise and some even contain an even higher fat ingredient, sour cream.
There's also all the other additives if you have time to check their recipe list.
So, this home made healthy potato salad recipe is made entirely from scratch ensuring you'll know exactly what ingredients are in it!
In order to make this a healthy potato salad I have made a few changes and substitutes.
Some potato salad recipes have hard-boiled eggs in them. To be honest I've never been a fan of having those in my salad so I've removed them altogether.
I have used a small amount of low fat mayonnaise to keep the recipes authenticity but I've combined it with 0% fat Greek yogurt and Dijon mustard.
It's a dressing that still tastes absolutely delicious. It has all the tanginess and creamyness of the original but it's much lower in calories and fat.
The texture of the potato salad still has that slight crunch from the celery and red onion and topped with the snipped chives makes it perfect!
Why not give this alternative healthier potato salad recipe a go?
Tips for How To Make A Healthy Potato Salad
- Make sure you use waxy potatoes like Charlotte, Maris Peer or Jersey Royals. These will not end up mushy like starchy potatoes.
- To ensure each potato is cooked through peel and cut each potato into 2cm pieces.
- Don't use boiled water for the potatoes. Use fresh cold water, just enough to cover the potoatoes.
- Make sure not to cook the potatoes for too long. You want them to be just slightly tender. Still with a bit of a "bite".
- When you drain the potatoes with the colander, rinse them under a little cold water which will help to stop them cooking any more.
- Once the potato salad has been removed from the fridge check the seasoning again before serving.
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Other Popular Healthy Side Recipes You Might Also Like
- Cherry tomato salad is the perfect summer side dish for your BBQ. Made even more delicious with a sweet and tangy dressing!
- Creamy kale coleslaw with apple is a delicious and healthy alternative to traditional coleslaw. Plus it’s perfect at any time of the year!
- Easy healthier coleslaw is the perfect side for your BBQ’s and salads. Made with a lower calorie dressing this creamy coleslaw serves up to 8 people.
- Easy British baked beans. Homemade tasty baked beans in just 15 minutes from just 5 ingredients. So much healthier than canned beans!
Healthy Potato Salad Recipe
You can make your potatoes in advance if you wish and keep them in the fridge before adding the dressing and rest of the ingredients.
Leftover boiled potatoes are fine to use too as long as not too mushy.
Make sure you allow sufficient time for the salad to marinate in the fridge before serving.
Your healthy potato salad should last in the fridge for 4 - 5 days. It is not suitable for freezing.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Healthy Potato Salad Recipe
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- 1 kg waxy potatoes like Charlotte, Maris Peer or Jersey Royals.
- 1 teaspoon salt
- 150 g 0% fat Greek yogurt
- 50 g low fat mayonnaise
- 2 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- Freshly ground salt and pepper
- 1 stalk celery finely diced.
- ½ small red onion finely diced.
- 2 tablespoon chives snipped into small pieces.
- Peel and cube the potatoes into cubes (about 2cm size each).
- Place potatoes into a large saucepan. Cover with water, add salt. Bring to a boil then reduce the heat to a simmer. Cook the potatoes until slightly tender but not falling apart for about 10 minutes. Drain using a colander and transfer to a large mixing bowl.
- In a small Pyrex bowl combine the yogurt, mayonnaise, mustard, and vinegar. Season to taste with the salt and pepper. Add to the potatoes and gently stir to combine.
- Add the celery, red onion, and chives to the potato mixture, stir to combine. Check seasoning. Add more salt and pepper to taste if required.
- Cover and refrigerate for about 1 hour before serving to allow the salad to marinate and chill.