Another Healthy BBQ Side: Red Potato Salad

Light Potato Salad Recipe

July 17, 2013   17 Comments

Yeah, baby, it is time for potato salad. I used to buy it at my local supermarket until I found out how much better it is when you make it fresh.

Many light potato salads use light mayonnaise to reduce calories. I have also seen recipes that use Greek yogurt. I like mayo a little too much to get rid of it all together.

My solution? I use plain yogurt (can be Greek if you have it) and ¼ cup mayo as a flavoring agent. My potatoes are not swimming in mayo, but the result is creamy and perhaps NO ONE will notice it isn’t all mayo.

The taste is a bit like buttermilk (which goes well with potatoes). The dill is fantastic here because it adds a brightness to the flavor. I LOVE this potato salad.

Finally, red potatoes are the best because you don’t have to peel them. I scrub them hard with a vegetable scrubber because they can be dirty, chop, and voila.

Do you have a light version of potato salad? Please share.

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Red Potato Salad Recipe

Makes 8 servings, ½ cup per serving

2 pounds red potatoes, skin on, ¾ inch dice
¾ cup plain yogurt (Greek, if you have it)
¼ cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons fresh dill, chopped

Add potatoes and enough cold water to cover to a stockpot. Cover and simmer on medium until tender (about 20 minutes). While the potatoes are cooking, mix together the yogurt, mayo, Dijon, and dill in a large bowl. Add the potatoes to the bowl and mix. Chill salad until ready to serve.

130 calories, 3.1 g fat, 22.2 g carbohydrates, 3.3 g sugar, 3.9 g protein, 2.2 g fiber, 143 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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You can also thin your mayo and or mayo/yogurt mix with a little dill pickle juice. It will seem like more mayo and give added dill flavor. Start with a teaspoon. It will thin the dressing more than you think. I also like some crunch in my potato salad. I chop celery very fine for this. Most ingredients (onions especially) taste stronger if chopped very fine but not celery. If you want a little sweet, try red bell pepper.

on July 17, 2013

For years I have added chopped green onion and sliced radishes to give it a little extra zip. Made it for a Fourth of July party and it was a big hit!

on July 17, 2013

This looks yummy. My husband cannot have dairy & so that he can enjoy potato salad I just use fresh lemon juice, green onions dill & red potatoes.

on July 17, 2013

Wonderful recipe! My mom likes adding sliced beets to her potato salad and started using red potatoes a while back instead of gold/yellow potatoes.

on July 17, 2013

I just bought some red potatoes with the intent of roasting them. I don't know why red potato salad didn't enter my mind. Thanks for the inspiration!

on July 17, 2013

Since vinegar is used in mayo, maybe adding a little to the yogurt will help it taste more like it's all mayo for those of us who love that flavor. Will have to give it a try! Looks really delicious!

on July 17, 2013

This looks amazing! I love Dill but it can be overpowering to the family sometimes. I love everyone's tips too. Thank you for a great post!

on July 17, 2013

The only thing different in the salad I make is hard boiled eggs, celery, green onions and black pepper...yum, now I want some...

on July 17, 2013

I used to put hard boiled eggs in mine. Accidently left them out once. Have left them out on purpose ever since because no one missed them.

on July 17, 2013

I enjoy your recipes and everyone's tips and comments. I cannot have soy which is in most mayo. I am allergic to eggs too, but can have a tiny amount here and there. Any tips for making it minus those two items? Or I can do like one of the tips and skip the dressing. :) Thanks for all you do. Great recipes and ideas!!!

on July 17, 2013

If you can't tolerate dairy there is an Americas Test Kitchen recipe for Austrian potato salad that is good, and has no dairy in it.

on July 17, 2013

I can't have dairy so I make a European style potato salad with a vinegar and olive oil dressing instead of mayo or yogurt. We also like dill in it and chopped red bell pepper and onion. It can be served warm or cold.

on July 17, 2013

I am not a fan of traditional potato salad, so I make a baked potato salad. It is always a hit at gatherings. Sorry for the lack of measurements, unless I'm baking I cook to taste.
Red Potatoes
Sour Cream (to make lighter you can use light or mix 1/2 with plain greek yogurt)
A few slices of bacon
Shredded Cheese of choice (Colby jack is my go to, but I have used cheddar, pepper jack, and various blends)
Chopped green onions
Kosher or sea salt
Spice blend (1tsp each paprika, coarse black pepper, & dried basil)+(1/2tps each:dried oregano, dried parsley,& cayenne)
Bake, boil, or microwave the potatoes until just tender. Cut into bite sized chunks.
While the potatoes are cooking, mix the spices together, add them to the sour cream (probably about 1C), add salt to taste, then refrigerate.
Cook the bacon until crispy, drain, and chop.
Fold the sour cream mixture into the potatoes. I don't always use the whole amount, just until the potatoes are just coated. Sprinkle the cheese and bacon over the top and gently mix in. Garnish with green onions. It can be served warm, cold, or @ room temp.

I use the left over sour cream mix as a dip for veggies, as a sandwich spread, or pretty much anytime I want something creamy with flavor.

on July 17, 2013

I forgot to add onion powder and garlic powder to my spice mix in the recipe above!

on July 17, 2013

I love potato salad made from red potatoes. This is a definite try. After I dry the potatoes, I toss them with a bit of vinegar which the warm potatoes absorb, to add a little flavor. Other than that, I'll follow the recipe as submitted before any other additions. Fresh dill is growing on the balcony. THANKS

on July 17, 2013

If you don't want dairy, soy or egg in your potato salad, you can always make a mustard vinaigraitte dressing. Vinegar (whatever kind you want although I tend to avoid balsamic for this), mustard (I use a combination including dijon and whatever else I have), herbs (fresh or dried), salt and pepper. It also works beautifully for outdoor events as it keeps beautifully.

on July 20, 2013

This is my new favourite summer recipe! forget the traditional potato salad...this one is far better! Thanks to the Greek yogurt is heaven. Thank you so much for sharing this recipe with your followers! Cheers, Jennifer, Ontario Canada

on August 29, 2013

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