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potato salad with mayo
Faiza Shabir

Healthy Potato Salad Recipe

This Healthy Potato Salad Recipe is creamy, fresh, and lighter than traditional versions. Greek yogurt replaces most of the mayo while keeping the texture rich and satisfying. It’s packed with herbs and crisp veggies for extra flavor. Perfect for BBQs, picnics, or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 lbs baby potatoes halved
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/4 cup red onion finely diced
  • 1/4 cup celery diced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill optional

Method
 

  1. Boil potatoes in salted water 12–15 minutes until fork-tender, then drain and cool slightly.
  2. In a large bowl, whisk Greek yogurt, mayonnaise, Dijon mustard, vinegar, salt, and pepper.
  3. Add warm potatoes to dressing and toss gently to coat.
  4. Stir in red onion, celery, parsley, and dill.
  5. Chill at least 30 minutes before serving for best flavor.
  6. Stir gently before serving and adjust seasoning if needed.

Notes

  • Leave skins on for extra fiber and nutrients.
  • Use warm potatoes so they absorb dressing better.
  • Add chopped hard-boiled eggs for extra protein.
  • Store refrigerated up to 3 days and stir before serving.

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