This Healthy No-Mayo Potato Salad shows you don’t need mayonnaise to create a creamy, delicious dish! Perfect served warm or cold, it’s a crowd-pleaser for both mayo enthusiasts and skeptics alike.
INGREDIENTS
Salad:
- 1 kg / 2 lb potatoes, peeled and cut into 2 cm / ¾” cubes
- ½ cup cucumber, peeled, deseeded, and finely sliced
- ¼ cup red onion, finely diced
- ½ cup celery, finely diced (about 1 large stalk)
Greek Yogurt Dressing:
- 1 cup Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 garlic clove, finely minced
- ¼ cup fresh chives, chopped
- 1 tsp sea salt
- Freshly cracked black pepper, to taste
INSTRUCTIONS
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the potato cubes (use a ladle for safety to avoid splashing). Once the water returns to a boil, cook for 5-6 minutes or until the potatoes are fork-tender. Be careful not to overcook, as this will make them mushy.
- Prepare the Dressing and Veggies: While the potatoes are cooking, chop the cucumber, red onion, and celery. In a medium bowl, whisk together all the dressing ingredients until smooth. Set aside.
- Combine Potatoes and Dressing: Drain the cooked potatoes and transfer them to a large mixing bowl. While still warm, pour the dressing over the potatoes and gently toss to coat evenly. Allow them to cool slightly.
- Add Veggies: Once the potatoes have cooled, add the cucumber, celery, and red onion. Gently toss to combine.
- Chill and Serve: Cover the salad and refrigerate for a few hours, or ideally overnight, to let the flavors meld. Before serving, taste and adjust seasoning as needed.
NOTES AND TIPS
- Avoid adding veggies to warm potatoes to prevent sogginess and water release.
- For the richest flavor, use full-fat Greek yogurt (low-fat works too if preferred).
- Substitutions:
- Sour cream can replace Greek yogurt.
- Swap chives for dill if you love the dill-potato combination.
- Optional Add-Ins:
- Chopped avocado for creaminess.
- Crispy bacon bits for a savory crunch.
- Chopped arugula and sun-dried tomatoes for a Mediterranean twist.
