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Red Potato Salad (Light on Mayo)

Red potato salad with less mayo made lighter with Greek yogurt. Tender cubed red potatoes are boiled, tossed with a tangy Dijon-vinegar dressing, and chilled for a thicker, cohesive texture.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Greek yogurt dressing base
  • 0.5 cup plain Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • salt and pepper to taste
Vegetables and herbs
  • 0.25 cup fresh dill, chopped
  • 0.25 cup green onions, sliced
  • 0.5 cup celery, diced

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, then add the cubed red potatoes and cook at a steady boil for 15–20 minutes, until easily pierced with a fork (no hard centers). The cubes should look tender and just starting to soften at the edges.
  2. Drain the potatoes in a colander and spread them out to cool for about 10 minutes, until warm rather than hot. You should see steam fade and the surface look matte, not wet.
Make the light dressing
  1. In a mixing bowl, whisk together plain Greek yogurt, mayonnaise, Dijon mustard, and white wine vinegar, then season with salt and pepper to taste. The dressing should look smooth and thick enough to coat a spoon.
Assemble and chill
  1. Add the cooled potatoes, fresh dill, green onions, and celery to a bowl and toss to distribute the herbs and vegetables evenly. The mixture should be evenly speckled with green.
  2. Pour the dressing over the potato mixture and toss well until every piece is lightly coated. The salad should look glossy but not swimming in sauce.
  3. Cover and refrigerate for 2 hours before serving. After chilling, the flavors should taste more blended and the dressing should cling to the potatoes.

Notes

For the best texture, cool the potatoes to warm (not piping hot) before dressing so the Greek yogurt mixture thickens instead of thinning. Refrigerate in an airtight container for up to 4 days; freeze is not recommended since potatoes and yogurt-based dressing can change texture. If you want a reduced-fat option, use light mayonnaise (or replace the mayonnaise entirely with additional Greek yogurt) for an even lighter dressing.