Healthy Potato Salad

Once grilling season starts, potato salad is one of the first side dishes I put on the menu. It belongs next to grilled chicken, The Best Coleslaw (with Greek Yogurt!), burgers, corn on the cob, and anything covered in barbecue sauce!

This version still has that creamy, tangy flavor I want from traditional potato salad, with a little crunch from the celery and plenty of freshness from chives and dill. The Greek yogurt keeps the dressing thick and creamy, while a smaller amount of light mayo gives it that familiar potato salad richness.

It’s also a great make-ahead recipe for summer BBQs, 4th of July, potlucks, picnics, and family dinners. Give it at least an hour in the fridge, then grab a fork and taste it again before serving!

Before You Get Started

A few ingredient choices will help you make this potato salad recipe exactly how you like it.

• Choose your potatoes: Baby red potatoes, yellow potatoes, and Yukon Golds hold their shape well in salads. Russet potatoes also work, but they create softer, fluffier edges and need gentler handling. Waxy potatoes are commonly recommended for salads because they stay intact after cooking.
• Pick your Greek yogurt: Use plain, unsweetened Greek yogurt. Whole-milk or 2% yogurt creates the creamiest dressing, while nonfat Greek yogurt gives it a slightly tangier finish.
• Choose your relish: Sweet relish adds a classic sweet-tangy flavor, while dill relish makes the dressing brighter and more savory.
• Prepare the eggs early: The hard-boiled eggs are optional, but they add protein and extra creaminess. Cook and peel them ahead so they’re cool and ready to chop.

How to Make Healthy Potato Salad

This recipe is easy, but giving the potatoes time to cool and chill makes a big difference.

1. Mix The Creamy Dressing

In a small bowl, whisk together the Greek yogurt, light mayonnaise, relish, white vinegar, Dijon mustard, celery salt, and black pepper.

Set the dressing aside while you prepare the potatoes.

• Pro tip: Taste the dressing before adding it to the potatoes. It should taste a little stronger and tangier than you want the finished salad since the potatoes will soften the flavors.

2. Cook The Potatoes

Place the washed and chopped potatoes in a large pot. Cover them with cold water, making sure the water sits 1 to 2 inches above the potatoes, then season the water generously with kosher or sea salt.

Bring the pot to a boil, reduce it to a steady simmer, and cook for 15 to 20 minutes. Start checking the potatoes early so they don’t overcook.

• Pro tip: The potatoes are ready when a fork slides into the center without much resistance, but the pieces should still hold their shape when lifted from the water.

3. Drain And Cool

Drain the potatoes thoroughly and let them cool to room temperature. Spread them out on a baking sheet or large plate if you want them to cool more quickly.

Make sure the potatoes look dry before assembling the salad. Water clinging to the surface can loosen the dressing.

• Pro tip: Avoid rinsing the cooked potatoes. Rinsing can remove some of the starch that helps the creamy dressing cling to each piece.

4. Assemble The Potato Salad

Add the cooled potatoes, chopped eggs, celery, chives, and fresh dill to a large bowl.

Pour the dressing over the top and fold everything together gently until the potatoes are evenly coated.

• Pro tip: Use a flexible spatula and scoop from the bottom of the bowl to keep the potato pieces intact.

5. Chill And Season

Cover the bowl and refrigerate the potato salad for at least 1 hour.

Stir gently before serving, then taste and add more salt, pepper, Dijon, or vinegar as needed.

Recipe Tips and Tricks

These details will help you fine-tune the texture and flavor every time.

• Make it a day ahead: Prepare the potato salad the night before your cookout so the dressing has plenty of time to season the potatoes. Save a few chopped chives or sprigs of dill for a fresh garnish before serving.
• Fix a loose dressing: Stir in an extra spoonful or two of Greek yogurt if the potato salad looks thinner than you planned. Let it chill for another 15 minutes before adjusting it again.
• Make it extra creamy: Mash two or three cooked potato pieces into the dressing before folding everything together. The potato starch naturally thickens the dressing and helps it coat the remaining pieces.
• Add smoky flavor: Sprinkle in smoked paprika or add chopped cooked bacon for a smoky variation that works especially well with grilled meats.
• Add another layer of crunch: Fold in sliced radishes, finely chopped dill pickles, or diced bell peppers for more color and crisp texture.
• Double it carefully: Use a wide pot or cook the potatoes in two batches when doubling the recipe. Crowding the pot can lead to unevenly cooked pieces.
• Keep it cold outside: Place the serving bowl over a larger bowl of ice at picnics and cookouts. Perishable foods should be refrigerated within 2 hours, or within 1 hour when the temperature is above 90°F.

Serving Ideas

This creamy potato salad fits right into summer cookouts, burger nights, and relaxed family dinners.

• With grilled chicken: Serve it with Best Grilled Chicken Thighs for juicy chicken and a cool, creamy side.
• With burgers: Add it to burger night with a Healthy Smash Burger or Barbecue Cheddar Turkey Burger.
• With pork: Pair it with Grilled Pork Chops for a simple summer plate with plenty of savory flavor.
• With seafood: Serve it alongside Grilled Salmon with Honey and Lime for a fresh dinner with sweet, tangy, and creamy elements.
• With more cookout sides: Build a colorful spread with Easy Grilled Vegetables and Grilled Watermelon Salad.

Storage & Reheating

Keep the potato salad chilled so the dressing stays creamy and the vegetables remain crisp.

• Storage: Store the potato salad in an airtight container in the refrigerator for 3 to 4 days. FoodSafety.gov gives the same refrigerated storage range for similar prepared salads.
• Freezer: Freezing isn’t recommended because the Greek yogurt dressing can separate and the potatoes may become watery or grainy after thawing.
• Reheating: No reheating is needed. Serve the potato salad cold or let it sit at room temperature for 10 to 15 minutes before eating.
• Leftovers: Spoon leftover potato salad over chopped greens with tomatoes, cucumbers, and an extra hard-boiled egg for a quick lunch plate.