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Red Potato Salad (Light on Mayo)

Red potato salad with less mayo uses a Greek yogurt dressing for a creamy, lighter texture. Cubed red potatoes are boiled until tender, tossed with fresh dill and green onions, then chilled for a cohesive, flavorful 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: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil over high heat, then add the cubed red potatoes and cook until tender, 10–15 minutes. Visual cue: a knife should slide into the center with little resistance.
  2. Drain the potatoes and spread them out to cool for 5–10 minutes. Visual cue: the potatoes look matte and stop steaming heavily.
Make the light Greek yogurt dressing
  1. In a bowl, whisk together plain Greek yogurt, mayonnaise, Dijon mustard, and white wine vinegar until smooth. Visual cue: the dressing turns creamy and uniform in color.
  2. Season the dressing with salt and pepper to taste, then whisk again to combine. Visual cue: the seasoning is fully dispersed with no streaks.
Assemble and chill
  1. Add the cooled potatoes to a large bowl along with fresh dill, green onions, and celery. Visual cue: the herbs and vegetables are evenly visible throughout.
  2. Pour the dressing over the potato mixture and toss well until every piece looks lightly coated. Visual cue: the mixture has a glossy, creamy sheen rather than dry spots.
  3. Refrigerate uncovered or lightly covered for 2 hours before serving. Visual cue: chilled potato salad holds together and tastes more cohesive after resting.

Notes

For best texture, cool the potatoes fully so the dressing doesn’t thin out. Store covered in the refrigerator for up to 3 days (freeze: no—potatoes and creamy dressing can change texture). For a reduced-fat option, keep the mayonnaise at 1/4 cup or swap to a reduced-fat mayo while retaining the Greek yogurt base for tangy creaminess.