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Red Potato Salad (Light on Mayo)

Red potato salad with less mayo, made creamy using Greek yogurt instead of a heavy dressing. Cubed red potatoes are boiled until tender, tossed with a tangy yogurt-mustard vinaigrette, and chilled for a fresh, herby bite.
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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
  

Potatoes and herbs
  • 3 lb red potatoes
  • 0.25 cup fresh dill
  • 0.25 cup green onions
  • 0.5 cup celery
Light dressing
  • 0.5 cup plain Greek yogurt
  • 0.25 cup mayonnaise Use reduced-fat mayonnaise if desired.
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.01 salt To taste.
  • 0.01 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil, drain, and cool
  1. Bring a dutch oven of water to a boil, then cook the red potatoes until tender, about 20 minutes. Visual cue: a fork slides in easily with no hard center.
  2. Drain the red potatoes and spread them on a sheet pan to cool. Visual cue: steam stops and the cubes look dry on the surface.
Make the light dressing
  1. In a bowl, whisk together plain Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Visual cue: the dressing looks creamy and evenly speckled.
Combine and chill
  1. Add the cooled red potatoes, fresh dill, green onions, and celery to the dressing and toss until coated. Visual cue: every potato cube has a thin, glossy layer.
  2. Cover and refrigerate for 2 hours before serving. Visual cue: the salad looks thicker and tastes fully combined after chilling.

Notes

For best texture, cool the boiled potatoes until they’re just warm or room temperature before tossing so the dressing clings instead of thinning. Refrigerate in a covered container for up to 3 days; for best flavor, stir once before serving. Freezing is not recommended for potato salad. If you want it dairy-light, use a plain lactose-free Greek yogurt to keep the same creamy, reduced-mayo effect.