Greek Yogurt Potato Salad

Potato Salad

I can’t possibly send you off on your 4th of July shenanigans without one more amazing potluck/cookout/bbq/picnic dish. It’s savory, it’s simple and if you can believe it, it’s even made healthier! Sometimes- I like to climb out of my desserts and sweet treats box and that is what I’m doing today.

To me, no summer grilling fete is quite complete without potato salad. The varieties are endless and I pretty much love all of them. The one thing I’m not so crazy about, however, is the whole warm weather + lots of mayo thing which just feels like a bit too much. Have you tried subbing greek yogurt for mayo in dressing-based salads? It’s pretty genius and in my opinion tastes just as good if not better!

Potato Salad 2

Because I’m complicated, I did add a dollop of mayo to this, but it is 85% greek yogurt and tastes amazing. My favorite addition is not only a healthy serving of chopped dill pickles, but a bit of the pickle juice as well. This lends the perfect vinegar-y touch and just a bit of acidity. Think of this as your classic potato salad lightened up just a bit- making it even better than you remember.

There you have it folks- have a wonderful holiday! I’ll be back next week with lots to share!

Greek Yogurt Potato Salad

Greek Yogurt Potato Salad

Yield: 8 servings


  • 2 lbs potatoes*
  • 1/2 cup chopped pickle
  • 4 celery stalks, chopped
  • 1/2 small onion, minced or grated**
  • 3 hard boiled eggs, chopped
  • 1 tablespoon dijon mustard
  • 2 tablespoons pickle juice
  • 1 cup greek yogurt
  • dollop of mayo, you can use more mayo/less yogurt if you wish
  • salt & pepper to taste
  • paprika to garnish (optional


  1. Boil potatoes until soft (a fork should go in easily,) and rinse with cold water. If using red or fingerling potatoes, cut them into bite-sized pieces and place in a large bowl. (If you're using regular large potatoes you'll want to peel and cut them ahead of time.)
  2. Into the bowl toss the pickles, celery, onion and egg. Add the pickle juice, yogurt and mayo. Fold everything together and season with salt & pepper.
  3. Chill before serving.


*I used the bite-sized fingerling potatoes for this. Any kind is fine, you'll just want to prep them differently based on the size of the potato. **We're not big fans of the texture of raw onion in this house so I actually grated the onion into this and it was perfect. I used my fine Microplane grater, but any kind will do!

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Haha @ because I’m complicated! I love a good potato salad…especially when it’s 85% GY! I am Canadian and it’s my first fourth in America, so I have had no idea what needs to be included in my menu planning….until this! Pinned!

  2. hmmm I love potato salad, and pickles, and vinegar, and yogurt … :D
    thanks for sharing, it looks amazing!

  3. I just ate lunch and still drooled at these pictures, so yeah, I can’t wait to make this! I love the idea of greek yogurt instead of mayo! Have a happy 4th, Audra!

  4. I loooove potato salads but I’m not much of a mayo-lover, so this greek yogurt version sounds amazing! I’ve always wanted to try and use greek yogurt instead of mayo, but actually never did, I think it’s now time?!

    xo, Elisa

  5. Thank you for this wonderful recipe! I just finished it up and took a big spoonful, then another one, and another one ;-). This is delicious and light, perfect for a much hotter than usual Montana Independence Day celebration. I’ve been looking on the Internet for two days trying to find a healthy, uncomplicated version of classic potato salad and this is it. I can’t wait to serve it! Thank you and Happy Independence Day!

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