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Red Potato Salad (Light on Mayo)

Red potato salad (light on mayo) made with a Greek yogurt dressing for creamy flavor without heavy mayonnaise. Cubed red potatoes are boiled until tender, cooled, then tossed with dill and green onion and chilled for a fresh, 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Red Potatoes
  • 3 lb red potatoes
Light Creamy Dressing
  • 1 plain Greek yogurt Use plain (not sweetened) for best results.
  • 0.25 cup mayonnaise Reduced-fat works well if you prefer.
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.25 cup fresh dill Chopped.
  • 0.25 cup green onions Sliced.
  • 0.5 cup celery Diced.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil and boil the cubed red potatoes until tender, about 15–20 minutes, with a steady simmer. You’ll know they’re ready when a fork slides in easily but they still hold their shape.
  2. Drain the potatoes and spread them out to cool until warm or room temperature. The potatoes should no longer steam when you touch the surface lightly.
Make the Greek yogurt dressing
  1. In a bowl, mix plain Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. The dressing should look creamy and evenly speckled from the mustard.
Assemble and chill
  1. Combine the cooled potatoes with fresh dill, green onions, and celery. Toss until the add-ins are evenly distributed through the potato cubes.
  2. Pour the dressing over the potato mixture and toss well to coat every piece. Stop when the potatoes look glossy and the herbs are suspended in the dressing rather than pooling.
  3. Refrigerate the salad for 2 hours before serving. Chill until cold throughout and more cohesive when spooned.

Notes

For the best texture, cool the boiled potatoes to room temperature before dressing so the herbs stay bright and the salad doesn’t turn watery. Refrigerate in a covered container for 3–4 days; freeze is not recommended because the potatoes and yogurt dressing can change texture. If you want it dairy-free-ish, swap Greek yogurt for a thick plant-based yogurt that’s plain and unsweetened, and keep the rest the same.