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Red Potato Salad (Light on Mayo)

Red potato salad (light on mayo) with a creamy Greek yogurt dressing and Dijon-vinegar tang. Cubed red potatoes are boiled until tender, then chilled so the herb-forward flavors set up.
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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 potato salad components
  • 3 lb red potatoes
  • 0.5 cup plain Greek yogurt
  • 0.25 cup mayonnaise
  • 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
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, add the red potatoes, and boil until tender, 10-15 minutes with visible bubbling. Drain the potatoes and cool until no longer hot, about 10 minutes.
Make the Greek yogurt dressing
  1. In a mixing bowl, whisk together plain Greek yogurt, mayonnaise, Dijon mustard, and white wine vinegar until smooth, 1-2 minutes. Season with salt and pepper to taste and whisk again until fully combined.
Combine and chill
  1. Add the cooled red potatoes to the dressing, then stir in fresh dill, green onions, and celery so everything is evenly coated, about 2-3 minutes.
  2. Pour the dressed potato mixture into a serving bowl and toss well to distribute herbs and dressing, then spread into an even layer so it chills uniformly.
  3. Refrigerate the potato salad for 2 hours before serving so the flavors meld, keeping it at 40°F or below.

Notes

Pro tip: cool the boiled potatoes well before mixing so the dressing stays thick and clings instead of turning runny. Store covered in the refrigerator up to 4 days; freeze not recommended for best texture. For a lighter swap, use reduced-fat mayonnaise or all-Greek-yogurt dressing (swap the mayo amount) while keeping the Dijon and vinegar for tang.