by Olena

Healthy Potato Salad

Olena Osipov
5 from 25 votes

Healthy Potato Salad with all traditional ingredients but not drowning in cups of mayo. Creamy, flavorful and a must at any summer gathering.

Let me show you my healthified Ukrainian version of this North American classic side dish. 🙂

Healthy Potato Salad

Potato Salad

Healthy potato salad. Growing up in Ukraine, our version of potato salad was called “Olivi’e” – potato salad as many of you know with a lot of mayo plus diced kielbasa and canned peas.

It is very good but after living in Canada for 20 years, I rarely cook it. It is just part of assimilation that happened naturally for us.

These days I stick to a healthy potato salad with diced pickles, red onion, fresh dill (of course!) and a creamy dressing consisting of yogurt, a bit of mayo, mustard and vinegar. SO GOOD cold!

Healthy Potato Salad closeup

When I am feeling “really healthy” I make cauliflower potato salad. Listen up – it is low carb “potato salad” made with cooked cauliflower instead of potatoes. No one will notice or even if they do, they will be asking for the recipe!

Ingredients You Will Need

These are default potato salad ingredients but they can vary on your taste and ingredients you have on hand. See below for variations and substitutions.

  • Potatoes: Best potatoes for potato salad are Yukon gold potatoes, red potatoes or baby potatoes. Leave russet potatoes for mashed potatoes.
  • Eggs: I use 3 eggs but occasionally I add 5 eggs because I love eggs and egg salad!
  • Pickles: Dill pickles vs. sweet pickles are my fave. You can also use chopped sauerkraut ot seeded fresh cucumber.
  • Yogurt: Plain or Greek yogurt with fat content of at least 2% is the best. 0% or non-fat yogurt tastes chalky.

Healthy Potato Salad ingredients in a bowl include baby potatoes, eggs, cucumber, red onion, mayo, yogurt, mustard, dill

  • Mayo: I am using mayo made with avocado oil. There are many healthier mayonnaise available on the market today like made with olive oil, Vegenaise, any organic and natural brand.
  • Red onion: Red onion is more mild and sweeter than yellow onion.
  • Vinegar, mustard, salt and pepper.

Substitutions and Variations of Potato Salad

  • If you do not have anything pickled, add fresh cucumber or radishes. Just like pickled veggies add a crunch and flavor, so do fresh – just different one. Make sure to seed the cuke with a teaspoon to prevent watery salad.
  • Celery is truly a personal taste – I add it if in the mood but mostly I save it for tuna salad.
  • Green onion or white onion will work great in place of red.

Healthy Potato Salad served in a glass bowl with a spoon

  • Mustard – Potato salad is like a hot dog – classic American food made with yellow mustard. If you are absolutely out, Dijon mustard works and makes it a fancy salad.
  • Vinegar – I would highly recommend to stick to traditional white vinegar. Next best contender is white wine vinegar. Apple cider – if you have to. 🙂
  • Add crumbled bacon for an earthy bite. This is when I would be also adding sour cream, chives and cheddar cheese.

Tips for Best Potatoes

  • Cook potatoes whole and unpeeled – This makes potatoes less watery.
  • Do not salt cooking water – As soon as salt touches food, it starts leaking moisture.
  • Add potatoes to cold water to cook – That’s just the rule from grandma. 🙂
  • On the stove, cook potatoes and eggs together – All you have to do is remove eggs after 5 minutes and cool off in cold water. Keep cooking potatoes for another 10-20 minutes depending on their size.

potatoes and eggs in pot with water cooking

  • Add vinegar while potatoes are cooling and toss them around. Acid penetrates into the flesh of potatoes adding that punch of flavour we all crave with a potato salad. I do so if I remember. 🙂
  • Peel potatoes after cooking or leave skin on – It is a personal preference. I leave skin on for less mushy salad with more nutrients contained in the skin.
  • Let potatoes cool almost completely before mixing with mayo and yogurt to get rid of moisture completely. My grandma always cooled her cooked potatoes outside.

Healthy Potato Salad in a blue bowl with wooden spoon

How to Serve and Store Potato Salad

Let it rest! It is super important to refrigerate potato salad for 3 hours or overnight to allow flavor to build on. All ingredients penetrate each other and as Buddy Valastro says “marry each other”.

This is what makes potato salad a superb make ahead and leftover salad. Either way it is good for 3-4 days before or after making it. Like borscht, it tastes even better next day.

Serve potato salad cold. The following recipes go so well for a summer BBQ:

Healthy Potato Salad recipe in a bowl

Is Potato Salad Healthy?

According to Organic Facts, potatoes  contain a lot of potassium (especially skin and right underneath), vitamins C and B, and fiber. Potatoes help reduce inflammation, treat kidney stones and diarrhea, and prevent heart disease.

Everything else is a sprinkle of love and flavour. 🙂

More Healthy Salad Recipes

Healthy Potato Salad recipe stirred and served in a blue bowl

healthy potato salad

Healthy Potato Salad

Healthy Potato Salad with all traditional ingredients but not drowning in cups of mayo. Creamy, flavorful and a must at any summer gathering.
5 from 25 votes
Print Save Rate
Course: Salad
Cuisine: American Ukrainian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 232kcal
Author: Olena Osipov


  • 2 lbs baby potatoes Yukon gold or red potatoes
  • 3 eggs large
  • 3/4 cup pickles sauerkraut or fresh cucumber, diced
  • 5 tbsp red onion finely chopped
  • 4 tbsp dill finely chopped
  • 1 tbsp yellow mustard
  • 1 tbsp any light colour vinegar
  • 1/2 cup plain yogurt 2%+ fat
  • 1/4 cup mayo
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  • To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.
  • To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
  • Drain potatoes and let cool for 20 minutes uncovered.
  • In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.
  • Chop the eggs and add to the bowl.
  • Cut potatoes into desired size pieces - some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir salad with large spoon.
  • Chill for at least 3 hours or overnight before serving.

Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.


    • To avoid watery potatoes, do not salt cooking water, peel or dice potatoes before cooking.
    • I used avocado oil mayo. 0% yogurt will lack flavor, so use at least 2%.
    • If using fresh cucumber, remove seeds with a teaspoon.
    • If using sauerkraut, chop it coarsely.
    • Dijon mustard will work and any mustard I use is wet - from a bottle.
    • You can also add diced celery or crumbled bacon.


    Serving: 0.75cup | Calories: 232kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 526mg | Potassium: 727mg | Fiber: 4g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 31mg | Calcium: 65mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    55 comments on “Healthy Potato Salad

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    1. 5 stars
      Thanks for the recipe, it was good. Amusingly, my husband said it tasted like sauce from McDonald’s because of the pickle flavour.

    2. 5 stars
      Was so good to find a lower calorie recipe without it tasting lower calorie. Plus the pickles really took it to next level (never thought to do that)

    3. 5 stars
      Thank you so much for this beautiful potato salad recipe. My husband & I tried it & it’s so so good! I’m taking some to a Christmas lunch party tomorrow. If we can keep our hands off it. I will try the cauliflower salad next

    4. 5 stars
      I didn’t have mayonnaise so I just left it out, but added one tbsp of avocado oil to the yogurt instead. I used baby potatoes with skin, a little sauerkraut and small chopped pickles. It was delicious! Thanks so much. I will definitely make this again and may try with red potatoes next time!

    5. 5 stars
      I made your healthy potato salad. Your attention to detail was amazing-advice I’ve never heard such as “don’t salt the potato water.
      In your notes you said, ” Add vinegar to the potatoes while they are cooling. The acid will penetrate the flesh. The potato still had the skin on so will the acid penetrate it? How much vinegar?
      We are looking forward to trying sauerkraut next. We like any kind of recipe that doesn’t pack the calories on .

    6. 5 stars
      So, so good!!!!

      Made the recipe as indicated.
      Had it for dinner with chicken legs. The leftovers… I ate in the next 2 days as a snacka/meal, yes, I just couldn’t resist 🙂

    7. 5 stars
      Delicious! I did half red potato half radish and added some pickle juice instead of vinegar and old bay seasoning! Love the yogurt in the dressing!

    8. 5 stars
      Oh man! This is delicious!! I used 0% Fage greek yogurt, which is super creamy, and dried dill weed, and yellow onions, but followed the recipe exactly otherwise. It’s SO good!! It’s sitting in the fridge, but I don’t think I can wait 3 hours! Thanks for a great healthy recipe!!

    9. 5 stars
      This was the best potato salad I ever made. So nice to enjoy a potato salad without tons of icky mayo.

    10. 5 stars
      This recipe is amazing! Thank you so much. I am a novice in the kitchen and this recipe is easy yet has so many flavors. The best part is guilt free, healthy eating!

    11. 5 stars
      This potato salad is delicious! I love the taste of the fresh dill and dill pickles. This was the first time I used purple onion in potato salad, and it is perfect. I wasn’t sure about using yogurt, but I tried it, and I’m glad I did. Not only is yogurt healthier, but it gives this dish a light, fresh taste. I added a stalk of chopped celery and used dill pickle juice in place of vinegar. I’m glad I made a big batch of this recipe!

    12. Thank you. Just what I was looking for.
      I always copy many of my polish grandmothers recipe adjustments

      When she made potato salad she used dill pickle juice instead of vinegar. Her own garlic brine dill aren’t available but store bought works
      I also small dice a couple cocktail size dill pickles to add

      Otherwise, I love the ideas in this recipe. Can’t wait to try it

    13. 5 stars
      This turned out to be a very crunchy and refreshing potato salad. I made a few changes. I try not to eat dairy, so I used low fat mayo rather than yogurt. I also added some frozen peas to get more protein. Very delicious and I am enjoying my second batch.

    14. I seriously love your page! I have been following it for about 2 years now. I have felt so uninspired lately and I can’t wait to try this salad. Thank you Olena!

    15. 5 stars
      We made the Potato salad of the nations! So Good! My husband I ate so much that we hardly touch our (Olena’s recipe) lettuce wrapped spicy chicken grilled chicken burgers!

      If you haven’t tried it yet, DO! It’s pretty quick if you do the eggs and potatoes the day before then just finish it up the next morning. Just force yourself to eat half of your protein before you take your first bite. That was our only mistake. Because once had the first taste, it’s all wanted. And no. Not throwing shade on the burger, they’re a fave!

    16. My boys love love the traditional version of this salad. I’m going to try out yours because it has all of their favorite ingredients in it. I like the idea of the greek yogurt!

      1. Absolutely! I love to add smoked paprika to an egg salad and to vegetarian stir fries (adds that umami flavour). And, well, dill really goes with anything if you ask me, Ukrainian haha.

    17. Oo that’s some pretty tempting potato salad! You have elevated it to a whole new level! And here I thought I’d never match my moms. Now maybe I can stop trying and just give it over to my sister who conquered it years ago. I’ll bring my own version um…yours! Shhh! I

      It looks delicious but I’ll have to get to the store first. Why is it I never think to buy radishes? I love them yet never have them in my fridge. Can’t wait to try your new mix of nationalities! So creative.

      1. Haha, mix of nationalities. I like that. I do not always buy radishes either. I think it has to be the cleaning process. Them and green beans I do not love to trim but I force myself to buy because my kids love both.
        Hope your family likes my salad and I hope you are enjoying the summer!!! xoxo

    18. This looks perfect for my summer. I always love Greek yogurt compared to the regular one and it is always tastier to combine with other food. Your recipe is simple too. Thanks so much for sharing! 🙂

    19. 5 stars
      Wow! So many things to love here, starting with boiling the eggs and potatoes together! Why didn’t I think of that?!? The radishes take it into new territory, as do the cucumbers. Always looking for ways to up the vegetable content! And slicing the potatoes in rounds is a great idea. Gives it a gourmet quality. Finally, yes yes yes to eggs in potato salad. You hit a home run with this one, Olena!

      1. Thank you! Boiling all together is a Ukrainian hack – from pure need to save on gas.:) This is one of my favourite recipes ever, I had so much fun making it a few times and I just love making loaded salads. More coming soon!

        1. 5 stars
          Even better is boiling a dozen in the IP, like I always do anyway because I love HB eggs and eat one a day, and not having to think about the eggs! They’ll be cold and easy to chop!

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