We’ve all been there. You’re at a summer BBQ, plate in hand, and you see it. The giant bowl of potato salad. You scoop some onto your plate, hoping for the best, but it’s a soupy, mayo-heavy mess.
Look, I get it. I’ve made my fair share of bad potato salads. But I’m here to tell you there’s a better way. A way to get that super creamy, tangy flavor without a single drop of mayo.
This recipe is my secret weapon. It’s light, it’s fresh, and it won’t make you feel like you need a nap afterward. It’s the potato salad that will make people ask you for the recipe.
Why This Potato Salad is a Game Changer
First off, we’re ditching the mayo. Instead, we’re using Greek yogurt. It gives you that awesome creaminess but with a little tang and a lot more protein. It just feels better.
Plus, it’s super easy to throw together. No weird ingredients or complicated steps. Just good, simple food that tastes amazing.
What You’ll Need
Here’s the simple list of stuff you’ll need to grab from the store. Nothing too crazy, I promise.
- Potatoes: Yukon Golds are my favorite for this. They get creamy but don’t turn to mush. Red potatoes work great too.
- Greek Yogurt: Use the plain, full-fat kind. It has the best texture and flavor for the dressing.
- Apple Cider Vinegar: This gives the dressing a nice little kick.
- Dijon Mustard: Adds a tangy, savory flavor that just works.
- Honey: Just a little bit to balance out the tang from the yogurt and vinegar.
- Red Onion: Gives it a bit of a sharp, crunchy bite.
- Celery: For that classic potato salad crunch.
- Fresh Dill: This is a must for me. It adds so much fresh flavor.
- Fresh Chives: For a mild oniony taste.
- Salt and Black Pepper: To make all the flavors pop.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes | 2 pounds | Washed and cut into 1-inch cubes |
| Plain Greek Yogurt | 1 cup | Full-fat is best for creaminess |
| Apple Cider Vinegar | 2 tablespoons | Can use white wine vinegar too |
| Dijon Mustard | 1 tablespoon | Any brand you like works |
| Honey | 1 teaspoon | Or maple syrup to keep it vegan |
| Red Onion | 1/2 cup | Finely chopped |
| Celery | 2 stalks | Finely chopped |
| Fresh Dill | 1/4 cup | Chopped |
| Fresh Chives | 2 tablespoons | Chopped |
| Salt | 1 teaspoon | More to taste |
| Black Pepper | 1/2 teaspoon | Freshly ground is great if you have it |
Tools For The Job
You don’t need any fancy kitchen gadgets for this. Just the basics.
- A large pot
- A colander or strainer
- A sharp knife
- A cutting board
- A large mixing bowl
- A small bowl for the dressing
- A whisk or fork
- A spatula or large spoon
How to Make This Awesome Potato Salad
Alright, let’s get to the fun part. Making this is super simple.
Step 1: Cook the potatoes. Put your cubed potatoes in a big pot and cover them with cold water. Add a good pinch of salt to the water. Bring it to a boil and cook for about 10-15 minutes, until the potatoes are tender when you poke them with a fork.
Step 2: Drain them well. Once they’re cooked, pour them into a colander and let them drain completely. Let them cool down for about 10 minutes. You don’t want them piping hot when you add the dressing.
Step 3: Mix up the dressing. While the potatoes are cooling, grab a small bowl. Whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and honey. Add in the salt and pepper and give it another good mix.
Step 4: Chop your veggies. Get your red onion, celery, dill, and chives all chopped up and ready to go.
Step 5: Combine everything. In a large bowl, gently mix the slightly warm potatoes, the chopped veggies, and the dressing. Be gentle so you don’t mash the potatoes.
Step 6: Let it chill. This is a really important step! Cover the bowl and put it in the fridge for at least 30 minutes. This lets all the flavors hang out and get really good. An hour is even better if you have time.
Pro Tips from My Kitchen
I’ve made this recipe more times than I can count. Here are a few little tricks I’ve learned.
- Salt Your Potato Water: Don’t skip this! Adding salt to the water seasons the potatoes from the inside out. It makes a huge difference in the final taste.
- Don’t Overcook the Potatoes: You want them fork-tender, not falling apart. If they get too soft, you’ll end up with mashed potato salad. Check them often while they’re boiling.
- Dress Potatoes While Warm: Add the dressing when the potatoes are still a little warm, but not hot. They’ll absorb the flavor of the dressing so much better.
- Taste and Adjust: After it has chilled, give it a taste. It might need a little more salt, another splash of vinegar, or more fresh herbs. Your taste buds are the final judge!
Possible Swaps and Fun Add-ins
This recipe is great as is, but it’s also fun to play with. Here are some ideas to switch things up.
| Swap This | For This | Why It Works |
|---|---|---|
| Fresh Dill | Fresh parsley or tarragon | Changes up the fresh, herby flavor. |
| Red Onion | Green onions or shallots | Gives a milder onion taste. |
| Honey | Maple syrup | A great vegan alternative for that touch of sweet. |
| Celery | Bell peppers or radishes | Adds a different kind of crunch and color. |
Want to add more stuff? Go for it! Crispy bacon, hard-boiled eggs, or even some capers are all amazing additions.
What to Eat With Your Potato Salad
This salad is the perfect sidekick for so many meals. It’s basically best friends with anything that comes off a grill.
| Main Dish | Why They Go Together |
|---|---|
| Grilled Chicken | The cool, creamy salad is perfect with smoky chicken. |
| Hamburgers & Hot Dogs | It’s the classic combo for a reason. It just belongs. |
| BBQ Pulled Pork | The tangy salad cuts through the richness of the pork. |
| Grilled Steak | A light and fresh side to balance a hearty steak. |
Make-Ahead and Storage Tips
You can totally make this ahead of time. In fact, it tastes even better the next day after the flavors have had more time to meld together.
Just store it in an airtight container in the fridge. It will stay good for up to 4 days. If it seems a little dry after a day or two, you can stir in an extra spoonful of Greek yogurt to liven it up.
FAQs You Might Have
Here are some common questions people ask about this recipe.
Q1. What are the best potatoes for potato salad?
Ans: Waxy potatoes are your best bet. Things like Yukon Golds, red potatoes, or fingerling potatoes. They hold their shape really well after cooking and have a nice creamy texture. Avoid starchy potatoes like Russets, as they tend to fall apart.
Q2. Can I make this vegan?
Ans: Totally! Just use a plain, unsweetened vegan yogurt instead of the Greek yogurt. Also, swap the honey for maple syrup or agave. It will be just as delicious.
Q3. My dressing seems too thick. What can I do?
Ans: If your dressing is a little too thick, just whisk in a tiny bit of water or even a splash of milk (or almond milk) until it reaches the consistency you like.
Q4. Why did my potato salad get watery?
Ans: This can happen if you don’t drain the potatoes well enough or if you add the dressing when they are too hot. Make sure they are well-drained and have cooled down a bit before you mix everything together.
Wrapping Up
So there you have it. A creamy, healthy potato salad that doesn’t use any mayo and still tastes incredible. It’s easy, fresh, and perfect for any picnic, BBQ, or just a regular Tuesday night.
Give this recipe a try. I think you’ll be surprised at how good a no-mayo potato salad can be.
If you make it, I’d love to hear what you think! Drop a comment below and let me know how it turned out or if you made any fun changes.
