This healthy potato salad is flavorful and has less than 150 calories per portion. If you want a traditional potato salad with all the creaminess but fewer calories and fat, this is the potato salad you want to try at your next BBQ!

This salad is great if you’re looking for a creamy potato salad that you’re used to having that is maybe full of extra calories. This way, you can have a potato salad that’s creamy and delicious, but you can feel like you’re indulging and not missing out on a BBQ standby salad. by omitting the mayonnaise or even sour cream. The benefit of using Greek yogurt in this recipe is that you then have a healthier version, but you also get the additional protein that you might not have gotten from a traditional potato salad, which is just as creamy.

Why you will love it

  • This potato salad comes together quickly; you can easily make it in less than an hour.
  • lower in fat than regular potato salad because we use a low-fat Greek yogurt that drops the calories from 400 to 150.
  • It can easily be made for a crowd, so you can easily double or triple it to make for as little or as many as you need.
  • Can be made ahead of time meaning you can make it first thing in the morning so it’s ready to go when your need to serve it.
potato salad

Ingredients needed for healthy potato salad

  • Potatoes There are so many varieties of potatoes, but for a salad, you want to look for a waxy potato because they will hold their shape when they are boiled. I like to use a baby potato or a Cornish potato, and I also make sure they are all the same size so they cook at the same rate.
  • Greek Yogurt This is where the creaminess comes from for your dressing. I like to use low-fat Greek yogurt to keep the calories low, but if you’re just looking for a healthier version and not worried about the calories, you can use a higher-fat yogurt. You can also choose yogurt with a higher protein content as well.
  • Mustard  I like to use mustard in my salad dressings; it adds a bit of additional flavor and tanginess to your salad. You can use your favorite type of mustard; we like to use whole-grain mustard or Dijon mustard.
  • Parsley and dill By adding fresh herbs to this salad, you get the flavor of the herbs as well as a nice pop of color. You can use just parsley or add fresh dill on its own.
  • Onions you can use finely diced shallots or we like to use a few spring onions to add a nice crunch.
  • Celery for some added crunch a few pieces of celery diced up is really nice addition but can be optional.
  • Gherkins When you switch from using mayo to Greek yogurt, this can make the salad a little bit tart, which is why we add a sweet pickle like a gherkin. If you don’t like these little pickles, you can use a splash of cider vinegar instead.

How to make healthy potato salad

  • Start by dicing your potatoes into 12-inch cubes. Place them in a medium saucepan and cover them with water and a generous pinch of salt. If you’re using baby potatoes, you can skip the step of dicing them and leave that for when they’re cooked.
  • An alternative to boiling them is to steam them; this allows you to keep more of the nutrients in the potatoes. Place them in a steamer basket; it will take 15–20 minutes for them to be fork-tender.
  • Allow the potatoes to cool by running cold water over them, then combine the potatoes with the rest of the ingredients, including the Greek yogurt.
  • Chill and serve with your favorite BBQ items.
potatoes boiled
potatoes boiled

What to serve with healthy potato salad?

You can serve this potato with so many great grilling recipes; it’s a great side dish along with other salads you are putting together for a cookout or picnic.

Recipe Tips for making potato salad

  • Once the potatoes have cooled, toss with a Greek yogurt dressing with dill and mustard. I also like to brighten up the salad with a little squeeze of lemon juice and a touch of onion powder. This combo packs a lot of flavor without all the mayo.
  • As a food prep, I like to make the dressing a day ahead of needing it, so all I need to worry about are the veggies and the potatoes and mixing them all together, and the salad is even quicker to make then.
  • Sometimes having to cut all the potatoes into little pieces can seem tedious, so I like to find baby potatoes and put those into a pot of boiling water, and if they still seem too big, slice them in half once they have cooked.

Frequently Asked Questions

How long do you boil potatoes for a potato salad?

As long as all your potatoes are cut to the same size, they should be fork-tender in about 10 minutes. You don’t want to overcook them; otherwise, the potatoes will turn out mushy.

Is no mayo potato salad gluten free?

Yes, as long as you make sure there is no cross-contamination, this can be gluten-free. This just means if you’re making other dishes, beware that they can cross-contaminate, and then there might be gluten particles in the air.

Why is my potato salad watery?

The best way to prevent your potato salad from becoming soggy is to make sure the potatoes are drained thoroughly before you combine the dressing. Allow the potatoes to sit in a colander to cool if time allows.

How do you cut hard boiled eggs for potato salad?

When you make a potato salad, it can taste bland and not have much flavor, but adding a bit of acid in the dressing, such as apple cider vinegar or lemon juice, will brighten up the salad right away.

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Healthy Potato Salad

This healthy potato salad is flavorful and has less than 150 calories per portion. If you want a traditional potato salad with all the creaminess but few calories and fat, this is the potato salad you want to try at your next BBQ!
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, lunch, Salad
Cuisine American
Servings 4 servings


  • 1.1 lbs new potatoes
  • 6 tbsp Greek yogurt
  • 1 tbsp whole grain mustard
  • 2 garlic garlic cloves minced and crushed
  • 1 tbsp garlic powder
  • salt and pepper
  • 4 tbsp fresh parsley minced
  • 4 spring onions chopped
  • 3 Gherkins diced


  • Add New potatoes to a pan of boiling water and simmer until they are just tender, around 10 minutes.
  • Drain them and rinse them and put them in a large bowl.
  • Add 6 tablespoons 0% Greek yogurt to the potatoes and mix well
  • Put 3 Gherkins and 4 Spring onions (Scallion) on top of the potatoes
  • Then add Sea salt and black pepper, 2 Garlic clove, 1 tablespoon Garlic powder, and 1 tablespoon Wholegrain mustard.
  • Add 4 tablespoons of Fresh parsley.
  • Mix well and serve.
Keyword healthy, potatoes, salad
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