Healthy Potato Salad

healthy potato salad

5 from 13 reviews

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

  • 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, 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


  1. 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.
  2. 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.
  3. Drain potatoes and let cool for 20 minutes uncovered.
  4. In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.
  5. Chop the eggs and add to the bowl.
  6. 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.
  7. Chill for at least 3 hours or overnight before serving.
  8. Serve cold with corn on the cob, grilled chicken breast or turkey burgers.

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.

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