“No Mayo” CREAMY Potato Salad | Healthy and Delicious Recipe

Nothing says summer like potato salad, and this “no mayo” creamy potato salad is no exception. It’s filled with flavors, made with simple heart-healthy ingredients, and all done in about 30 minutes. Serve it as a side dish next to some pan-grilled fish for a healthy and delicious meal.

To make this recipe, I used yukon gold potatoes. It is important to use potatoes here that are a bit more waxy than starchy. As they hold their shape better when being boiled. You can also use new potatoes, golden delight, or even red potatoes.

What makes this potato salad stand out above the rest is using Greek yogurt instead of mayonnaise to give it that creamy goodness. I used low-fat, but you can also use full-fat, nonfat, or even a plant-based one to veganize this recipe.

TIPS & TRICKS to Make this Recipe: You can serve this potato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make “No Mayo” CREAMY Potato Salad

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"No Mayo" CREAMY Potato Salad

Course Side Dish

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 316 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/4 lbs waxy potatoes 1 kilogram
• 2 large eggs
• 1/3 cup chopped red onion 50 grams
• 2 celery sticks (thinly sliced)
• 1/4 cup chopped dill pickles 35 grams
• 2 tbsp chopped chives 6 grams
• 3/4 cup low fat Greek yogurt 180 grams
• 1 tbsp dijon mustard 15 grams
• 1/2 tbsp white wine vinegar 8 ml
• 2 tbsp extra virgin olive oil 30 ml
• 1 clove garlic (finely grated)
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Cut the potatoes (peeled) into small bite-sized pieces that are 3/4 inch (2 cm) thick, then add them into a stock pot, fill with water just enough to cover the potatoes, season generously with salt, and heat with a high heat

2. In the meantime, add the eggs into a saucepan, then fill with water just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit there for 10 minutes to end up with perfectly hard boiled eggs

3. After about 20 minutes the potatoes should be cooked through, you can always pierce them with a toothpick to ensure they are done (don't over boil the potatoes, otherwise they will break apart), remove the stockpot from the heat and drain into a colander, rinse the potatoes under cold water, then shake off any excess water, and transfer the potatoes into a large bowl

4. Add the Greek yogurt into a separate bowl, along with the dijon mustard, vinegar, olive oil, garlic, and season with salt & pepper, whisk together

5. Add the creamy dressing over the potatoes, along with the hard boiled eggs finely chopped, the choped red onion, sliced celery, chopped dill pickels, and chopped chives, season with salt & pepper, mix together until well mixed

6. Serve at room temperature or even chilled, topped off with some chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

"No Mayo" CREAMY Potato Salad

Amount Per Serving

Calories 316 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 95mg32%

Sodium 214mg9%

Potassium 1221mg35%

Carbohydrates 44g15%

Fiber 5g21%

Sugar 6g7%

Protein 13g26%

Vitamin A 271IU5%

Vitamin C 24mg29%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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