Red Potato Salad without Mayo is a lighter way to enjoy traditional potato salad. The mayonnaise-free dressing is rich, tangy and lacks no flavor.
This recipe is loaded with lots of fresh vegetables and herbs. I actually prefer this potato salad over the old-fashioned kind that’s coated in high-calorie mayonnaise.
You’ll be surprised just how much it tastes like southern-style potato salad.
Of course, it’s perfect for holidays like Memorial day, Juneteenth, July fourth, and Labor Day.
This red potato salad recipe is sure to be a big hit at your next celebration or gathering.
Why You’ll Love Red Potato Salad without Mayo
- Light & flavorful – This southern-style potato salad is made with Greek yogurt, yellow mustard, pickle juice, olive oil, and lemon juice for a bit of zest.
- Prepare ahead of time – Looking for a healthy side that can be thrown together in a hurry? Prepare ingredients the night before and assemble the red potato salad when you’re ready. For another healthy dish that can be prepped ahead of time try Strawberry Poppyseed Salad.
- Savory summer side dish – This is one of those sides that goes with just about any menu and disappears as soon as it’s set out. Luckily, the recipe is simple to multiply depending on your crowd size.
Mayo-Free Potato Salad Recipe
Here’s how to make Red potato salad without mayonnaise.
Ingredients for the Red Potato Salad
Red Potatoes – I just love making potato salad with red potatoes they taste delicious and are way better for you than russet potatoes.
For more nutritional information check here: red potatoes versus russet potatoes
Hard Boiled Eggs – Potato salad isn’t complete without eggs. If you do not want to add them, feel free to skip.
Shredded Carrots – Use a bag of pre-shredded carrots to save time or shred them yourself.
Celery – Adds flavor, crunch and color.
Green Pepper – Is a great vegetable to add because it’s low in calories and rich in vitamin C and other antioxidants.
Red Pepper – Adds a pop of color and is another vegetable that is high in vitamin C.
Red Onion – Red onions are best eaten raw and of course are a tasty add-in for a healthier potato salad.
Black Olives – You can use whole olives, sliced olives, or a can of chopped olives.
Dill Pickles – Refrigerated whole garlic dill pickles are my personal favorite. For another summer dish loaded with pickles dill pickle dip is the bomb.
Chives – Any chance I get I find a way to make recipes where I use fresh chives from my garden.
Dill – You can use dill weed or fresh dill in this recipe. Fresh is best, however If dill weed is what you have on-hand use that.
If you are a dill lover like me check out this Cucumber Dill Dip.
Ingredients For the Dressing
Greek Yogurt – is seasoned well you will never know that this is a mayo-free potato salad recipe.
Yellow Mustard – is what’s used in traditional southern-style potato salad. But if you like Dijon mustard that can be used as well.
Olive Oil – makes this dressing creamy and thins out the Greek yogurt.
Seasonings – to enhance the flavors of this creamy yogurt dressing, season dressing with a little pinch of garlic powder, paprika, salt & pepper.
Dill Pickle Juice – is what makes this potato salad so flavorful.
White Vinegar – or red wine vinegar can be used in this recipe.
Lemon – use lemon juice or squeeze one lemon into the homemade dressing mix.
How to Make Red Potato Salad (No Mayo)
- Boil the potatoes until tender. Rinse and wash whole red potatoes with cold water and place potatoes in a large stockpot. Cover the potatoes with water until they are covered 2” in and boil the potatoes until tender.
- Boil the eggs. Boil the eggs until hard boiled. When done place eggs in an ice water bath so they are easier to peel. Once the eggs cool peel the shell from the egg, chop the eggs into uniform pieces and store in the fridge until ready to add to the potato salad.
- Prepare the vegetables. Drain a can of whole or sliced black olives using a colander to remove all liquid; or use chopped black olives for quicker prep time. Finely dice all the veggies and herbs. Store ingredients in storage containers until ready to make the red potato salad.
- Prepare the dressing. Combine all the ingredients for the homemade dressing and stir until well combined. Place dressing in a container and store in the fridge until ready to pour over the boiled potatoes.
- Make the potato salad. Once the potatoes have cooled cut them into uniform pieces and pour the Greek yogurt dressing over them. Fold in the veggies, fresh herbs and hard boiled eggs. Store in the refrigerator until ready to serve.
Recipe Notes
For the lowest calorie potato salad. Make sure to use plain Greek yogurt. Chobani is my favorite to use.
If you’d like more yogurt options that are deemed healthy. Here are 15 low calorie yogurt options under 100 calories.
To prevent potato salad from getting soupy over time. Make sure to drain the whole or sliced black olives well. Additionally, place olives and chopped peppers on a dry paper towel to remove as much water from the vegetables as possible.
Hard boiled eggs tip. Boil water until it reaches a rapid boil. With a spoon slowly drop eggs into boiling water to prevent them from cracking.
Once the eggs reach a hard boiled consistency drain eggs in a colander and place eggs in a bowl with cold water and ice. When eggs have cooled, gently crack them on a chopping board, roll, and peel the shell off.
This recipe tip: Makes peeling eggs easy and eggs are picture perfect.
Prepare ahead tip. Hard boil the eggs the night before and peel the shell off, store boiled eggs in the fridge until ready to make the red potato salad.
Dice vegetables & herbs. Finely dice all vegetables and herbs the night before and store in storage containers until ready to make the potato salad. You may also make the dressing the night before and keep in the fridge until ready to use.
More Delicious Recipes to try
- Skinny Poolside Dip
- Pineapple Chicken Kabobs
- Slow Cooker Mac & Cheese
- Broccoli Salad
- Peach Cobbler with Yellow Cake Mix
Red Potato Salad (No Mayo)
In this red potato salad recipe mayonnaise is replaced with Greek yogurt, yellow mustard, and a few other ingredients. This dressing tastes just like classic southern-style potato salad. Only healthier, mayo-free and loaded with lots of fresh vegetables and herbs! It's sure to be a big hit at your next barbecue, picnic, or potluck.
Ingredients
For Red Potato Salad:
- 3 pounds red potatoes
- 3 eggs, hard-boiled
- 1 cup shredded carrots
- 2 celery stalks, finely diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 2.25 ounce sliced black olives, drained, finely diced
- 1/4 cup dill pickles, finely diced
- 1/4 cup chives, finely diced
- 2 tablespoons fresh dill, finely diced or dill weed
For Dressing:
- 1 cup Greek yogurt
- 2 tablespoons mustard
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons dill pickle juice
- 1 tablespoon white wine vinegar
- 1 lemon, juiced or 2-3 tablespoons lemon juice
Instructions
- Prepare the ingredients
- Rinse potatoes in cold water and place whole red potatoes in a stock pot. Add water until potatoes are covered 2'' in. Season water with salt and bring pot to a boil on high heat. Boil potatoes until tender ( about 15-23 minutes) mine took 23 minutes.
- Boil eggs until hard-boiled (about 10 minutes) When eggs are hard-boiled place eggs in an ice bath and allow to cool. Doing this makes eggs easier to peel later. Once eggs are cooled, peel off the shell and chop into uniform pieces.
- Dice green bell pepper, red bell pepper, celery, red onion, dill pickles, chives, fresh dill, and set aside. Drain black olives in a colander and pat dry with a paper towel also pat dry bell peppers. Dice black olives and set aside.
- Make the yogurt dressing
- In a medium size mixing bowl combine Greek yogurt, mustard, lemon juice, olive oil, white wine vinegar, dill pickle juice, salt, pepper, garlic powder, and paprika. Stir until smooth.
- Make Red Potato Salad (No Mayo)
- In a large bowl add potatoes and stir in the dressing. Stir until potatoes are covered in dressing. Fold in the diced veggies, herbs, and eggs. Stir until all the ingredients are combined. Chill in the refrigerator until ready to serve.
Notes
Make ahead recipe. Boil the eggs the night before and dice vegetables and herbs. Store the ingredients in storage containers until ready to make red potato salad.
Make dressing ahead of time. Make the dressing the night before or make dressing while the potatoes boil.
Boil the red potatoes whole. To ensure potatoes don't become mushy, boil whole red potatoes until soft. Once potatoes have cooled chop into uniform pieces and make red potato salad without mayonnaise.