Healthy Potato Salad

5 from 4 reviews

Healthy Potato Salad Recipe with Greek yogurt, chock full of vegetables and just a touch of eggs and mayo. Everyone will love this potato salad full of flavour and not drowning in cups of mayo!

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stove
  • Cuisine: American Ukrainian


  • 2 lbs baby potatoes
  • 2 1/2 tsp salt
  • 3 large eggs, chopped
  • 1 tbsp any vinegar except balsamic
  • 2 bunches radishes, sliced
  • 1 long English cucumber
  • 2 tbsp chives or green onions, finely chopped

Healthy Potato Salad Dressing:

  • 1 cup Stonyfield Greek yogurt, whole milk
  • 1 tbsp avocado oil mayo
  • 1 tsp any mustard
  • 1 small garlic clove, grated
  • 1/2 tsp salt
  • Ground black pepper, to taste


  1. In a medium pot, add potatoes, eggs and 2 tsp salt; add enough cold water to cover, place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 5 minutes. Remove eggs with a slotted spoon into a bowl with cold water; cook potatoes for another 10 minutes or until fork tender. Drain potatoes and let cool for 10 minutes uncovered.
  2. Slice potatoes into small rounds and transfer to a large salad bowl. Add 1 tbsp vinegar and 1/2 tsp salt, toss or mix with a wooden spoon and set aside.
  3. In the meanwhile, cut cucumber lengthwise, remove seeds with a teaspoon (eat them), then cut each half lengthwise one more time, slice and transfer to a bowl with potatoes. Slice radishes, peel and chop eggs, whisk with a fork all Healthy Potato Salad Dressing Ingredients in a small bowl, and add to the salad.
  4. Gently stir with wooden spoon. Enjoy immediately or chill for a few hours for best results.

Store: Refrigerate in an airtight container for up to 3 days.

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