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Red Potato Salad (Light on Mayo)

Red Potato Salad (Light on Mayo) is a creamy, less-mayo potato salad made with Greek yogurt and Dijon for tangy flavor. Boil-and-toss method keeps the red potatoes tender while the dressing clings lightly 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: 310
Ingredients Equipment Method Notes

Ingredients
  

potatoes and add-ins
  • 3 lb red potatoes cubed
  • 0.25 cup fresh dill chopped
  • 0.25 cup green onions sliced
  • 0.5 cup celery diced
  • salt to taste
  • pepper to taste
light dressing base
  • 0.5 cup plain Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, then cook the red potatoes until tender, about 10-20 minutes, so a fork slides in easily. Drain and cool the potatoes until room temperature, about 10 minutes, with a dry surface and no visible steam pools.
Make the Greek yogurt dressing
  1. In a bowl, whisk together plain Greek yogurt, mayonnaise, Dijon mustard, and white wine vinegar until smooth. Season with salt and pepper to taste, until the dressing looks evenly thick and glossy.
Assemble and chill
  1. Combine the cooled red potatoes, fresh dill, green onions, and celery in a mixing bowl until the add-ins are evenly distributed. Pour the dressing over the potato mixture and toss well, coating all the cubes with a light layer.
  2. Refrigerate for 2 hours before serving, keeping the bowl covered, until the salad is cold and flavors taste mellow and cohesive.

Notes

For the best texture, cube the red potatoes evenly so they cook at the same rate, then cool them to room temperature before dressing to avoid watery mayo. Store covered in the refrigerator for up to 4 days; the salad does not freeze well due to texture changes. For a lighter swap, use reduced-fat mayonnaise (or all Greek-yogurt dressing with 1/8 cup mayo) to keep it creamy with less fat.