Potato salad doesn’t have to be a calorie bomb to taste great.
This lighter version swaps out most of the mayo for tangy Greek yogurt, cutting the calories while keeping all that creamy goodness you want. Tender Yukon Gold potatoes get tossed with fresh scallions and chives for a bright, oniony bite.
A touch of garlic powder and Dijon mustard brings just enough flavor without going overboard. The apple cider vinegar adds a little zing that makes everything pop.
It’s a simple side dish that won’t weigh you down at summer cookouts or weeknight dinners.
Why You’ll Love This Potato Salad
- Low calorie without sacrificing flavor – By using Greek yogurt and just a touch of mayo, you get all the creamy goodness of traditional potato salad with way fewer calories.
- Quick and easy – This comes together in under an hour, making it perfect for last-minute cookouts or weeknight dinners.
- Simple, everyday ingredients – You probably have most of these items in your kitchen already, so no special shopping trip needed.
- Healthier side dish option – Fresh herbs and Greek yogurt pack in extra protein and nutrients, so you can feel good about serving this at your next gathering.
What Kind of Potato Should I Use?
For potato salad, you’ll want to reach for waxy potatoes like red potatoes, Yukon golds, or fingerlings rather than russets or Idaho potatoes. Waxy potatoes hold their shape better after boiling and don’t get mushy or fall apart when you mix them with the dressing. Russets are great for baking and mashing, but they’re too starchy and fluffy for potato salad – they’ll basically turn into mashed potatoes once you start stirring. If you’re not sure what you have, just look for potatoes with thin, smooth skin that feel firm when you squeeze them gently.
Options for Substitutions
This lighter potato salad is easy to customize based on what you have in your kitchen:
- Potatoes: Any potato works here – waxy varieties like red or Yukon gold hold their shape better, but russets are fine too. Just be gentle when mixing as they’re more delicate.
- Spring onions: Regular yellow or red onions can replace spring onions. Use about ¼ cup finely chopped, and if you find them too sharp, soak the chopped onion in cold water for 10 minutes before adding.
- Chives: Fresh parsley or the green tops from your spring onions make great substitutes. You could also use dried chives if that’s all you have – just use about 2 teaspoons instead.
- Fat free Greek yogurt: Regular Greek yogurt, sour cream, or even plain yogurt work well. If using regular yogurt, you might want to strain it for 30 minutes to remove excess liquid.
- Mayo: You can use all Greek yogurt instead of mayo for an even lighter version, though the flavor will be tangier. Or try half avocado mashed up for creaminess.
- Garlic powder: Fresh minced garlic (1-2 cloves) gives a brighter flavor, or you can skip it altogether if garlic isn’t your thing.
Watch Out for These Mistakes While Cooking
The biggest mistake with potato salad is adding the dressing while the potatoes are still warm, which causes the yogurt and mayo to separate and turn watery – always let your potatoes cool completely to room temperature first.
Overcooking the potatoes is another common issue that leads to mushy salad, so check them at 12 minutes with a fork and aim for tender but still firm chunks that hold their shape when stirred.
Since this recipe uses Greek yogurt instead of all mayo, it’s important to mix gently to avoid breaking down the potatoes, and if you have time, let the salad chill in the fridge for at least an hour before serving so the flavors can blend together.
To boost the flavor without adding calories, try adding a splash of vinegar or lemon juice to brighten up the dressing and balance the creaminess.
What to Serve With Potato Salad?
Potato salad is a natural side dish for any backyard barbecue or picnic, so it pairs perfectly with grilled chicken, burgers, or hot dogs. Since this version is on the lighter side, it works great alongside grilled fish or shrimp skewers too. I love serving it with corn on the cob and coleslaw for a full summer spread, or you can keep things simple with just some grilled vegetables and a protein of your choice. It’s also fantastic as part of a potluck spread where everyone brings their favorite dish to share.
Storage Instructions
Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day once all the flavors have had time to mingle together, so don’t be afraid to make it a few hours ahead of when you need it.
Make Ahead: You can prep this potato salad up to a day in advance, which makes it perfect for picnics or potlucks. Just wait to add the spring onions and chives until about an hour before serving so they stay nice and crisp.
Serve: This salad is best served cold, straight from the fridge. Give it a good stir before serving since the dressing might settle a bit while it sits.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 430-500
- Protein: 12-16 g
- Fat: 8-12 g
- Carbohydrates: 80-95 g
Ingredients
- 1.1 lb Yukon Gold potatoes
- 5 scallions, sliced
- 3 tbsp fresh chives, finely minced
- 3/4 tsp garlic powder
- 1/2 tsp salt (plus more for boiling water)
- 2 tbsp Light mayonnaise
- 7 tbsp 0% Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
Step 1: Prepare the Potatoes and Build the Dressing Base
- 1.1 lb Yukon Gold potatoes
- Salt for boiling water
- 2 tbsp light mayonnaise
- 7 tbsp 0% Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
Peel the Yukon Gold potatoes and cut them into 1-inch chunks—uniform sizing ensures even cooking.
Bring a large pot of salted water (about 1 tablespoon salt per quart) to a boil, then add the potatoes and simmer for 12-15 minutes until just fork-tender but still holding their shape.
While the potatoes cook, whisk together the light mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar in a medium bowl to create a smooth, creamy dressing base.
This head start means your dressing is ready the moment your potatoes finish cooking.
Step 2: Cool the Potatoes and Combine with Fresh Ingredients
- Cooked potatoes from Step 1
- 5 scallions, sliced
- 3 tbsp fresh chives, finely minced
Drain the cooked potatoes thoroughly and spread them on a sheet pan to cool to room temperature, about 10-15 minutes—this prevents the warm potatoes from making the yogurt dressing curdle or become watery.
While they cool, slice the scallions and finely mince the fresh chives.
I find that adding fresh herbs at this stage, rather than cooking them, preserves their bright flavor and color in the final salad.
Step 3: Assemble and Season the Salad
- Cooled potatoes from Step 2
- Sliced scallions from Step 2
- Minced chives from Step 2
- 3/4 tsp garlic powder
- 1/2 tsp salt
- Dressing mixture from Step 1
Transfer the cooled potatoes to a large mixing bowl and add the sliced scallions, minced chives, garlic powder, and 1/2 teaspoon salt.
Pour the dressing mixture from Step 1 over the potatoes and gently fold everything together using a spatula or wooden spoon until all the potatoes are evenly coated—overmixing can break down the potatoes and make the salad gummy.
Taste and adjust seasoning if needed.
Serve at room temperature or chilled, depending on your preference.
Best Low Calorie Potato Salad
Ingredients
- 1.1 lb Yukon Gold potatoes
- 5 scallions, sliced
- 3 tbsp fresh chives, finely minced
- 3/4 tsp garlic powder
- 1/2 tsp salt (plus more for boiling water)
- 2 tbsp Light mayonnaise
- 7 tbsp 0% Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
Instructions
- Peel the Yukon Gold potatoes and cut them into 1-inch chunks—uniform sizing ensures even cooking. Bring a large pot of salted water (about 1 tablespoon salt per quart) to a boil, then add the potatoes and simmer for 12-15 minutes until just fork-tender but still holding their shape. While the potatoes cook, whisk together the light mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar in a medium bowl to create a smooth, creamy dressing base. This head start means your dressing is ready the moment your potatoes finish cooking.
- Drain the cooked potatoes thoroughly and spread them on a sheet pan to cool to room temperature, about 10-15 minutes—this prevents the warm potatoes from making the yogurt dressing curdle or become watery. While they cool, slice the scallions and finely mince the fresh chives. I find that adding fresh herbs at this stage, rather than cooking them, preserves their bright flavor and color in the final salad.
- Transfer the cooled potatoes to a large mixing bowl and add the sliced scallions, minced chives, garlic powder, and 1/2 teaspoon salt. Pour the dressing mixture from Step 1 over the potatoes and gently fold everything together using a spatula or wooden spoon until all the potatoes are evenly coated—overmixing can break down the potatoes and make the salad gummy. Taste and adjust seasoning if needed. Serve at room temperature or chilled, depending on your preference.
