Healthy Homemade Potato Salad (with Yogurt & Mayo)

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🥔 The “Light & Tangy” Greek Yogurt Potato Salad

This version is probiotic-friendly and significantly lower in saturated fat, but it keeps the “Yellow Salad” look we all grew up with thanks to a pinch of turmeric or mustard.

CategoryDetails
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes (plus chilling)
Yield6 servings

🍴 Ingredients

  • 2 lbs Yukon Gold potatoes (peeled and cut into 1-inch cubes)
  • 1 tbsp Apple cider vinegar (for the “steam” step)
  • ½ cup Plain Greek yogurt (2% or Full Fat works best for creaminess)
  • ¼ cup Avocado oil mayonnaise (or light mayo)
  • 1 tbsp Yellow mustard or Dijon
  • 3 Hard-boiled eggs, chopped
  • 2 Stalks celery, finely diced (for crunch)
  • ¼ cup Red onion, finely minced
  • ¼ cup Fresh dill or parsley, chopped
  • Salt and Black Pepper to taste

👩‍🍳 Instructions

1. The Perfect Boil

  • Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 10–12 minutes until tender but not falling apart.
  • The “Clean Cut” Tip: Using Yukon Golds ensures a creamy texture that holds its shape; Russets tend to turn into mashed potatoes when tossed.

2. The Vinegar Steam

  • Drain the potatoes well. While they are still steaming hot, drizzle the apple cider vinegar over them and toss gently. Let them cool for about 10 minutes. This creates a flavor “base” so you need less salt later.

3. The Probiotic Dressing

  • In a medium bowl, whisk together the Greek yogurt, mayo, and mustard.
  • The yogurt provides the bulk of the creaminess, while the small amount of mayo provides the familiar “mouthfeel” we expect from a classic deli salad.

4. The Fold

  • Add the celery, red onion, chopped eggs, and fresh herbs to the potatoes.
  • Pour the dressing over the top and fold gently with a rubber spatula.

5. The Chill

  • Cover and refrigerate for at least 1 hour. This allows the yogurt dressing to thicken and the flavors of the dill and onion to meld.

The “Herb” Wisdom: If you find Greek yogurt too “sharp,” add 1 teaspoon of honey to the dressing. It neutralizes the acidity of the yogurt and mimics the sweetness found in traditional “Miracle Whip” style salads.

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