I love this healthy potato salad because it’s a fresh twist on a classic favorite. It’s creamy and tangy without being too heavy, making it perfect for lunch or a picnic. I hope you enjoy making it as much as I do!
Greek yogurt might not be a regular in your kitchen, but it’s a great substitute for mayonnaise and adds a nice tangy flavor while keeping things light. Dijon mustard and apple cider vinegar bring a little zing, so if you haven’t tried them before, look for these in the condiment aisle at the supermarket. Celery and red onion add crunch and a bit of sharpness, which really balance the creaminess of the yogurt.

Ingredients for Healthy Potato Salad
Potatoes: The main ingredient, providing a soft and hearty base for the salad.
Greek yogurt: A creamy, tangy alternative to mayonnaise that keeps the salad light.
Dijon mustard: Adds a mild spicy flavor and depth to the dressing.
Apple cider vinegar: Gives a subtle acidity that brightens the whole dish.
Celery: Adds a fresh crunch and mild flavor.
Red onion: Offers a sharp, slightly sweet bite that complements the other ingredients.
Salt and pepper: Essential seasonings to bring all the flavors together.
Technique Tip for This Recipe
One of the most helpful tricks in this Healthy Potato Salad recipe is knowing how to boil the potatoes just right. Here’s a simple way to get perfectly tender potatoes without turning them into mush:
- Start by cutting your peeled potatoes into evenly sized pieces. This helps them cook at the same speed.
- Put the diced potatoes into a pot and cover them with cold water. Adding a pinch of salt to the water gives the potatoes a little flavor while they cook.
- Bring the water to a boil over medium-high heat. Once boiling, lower the heat just enough to keep a gentle boil going.
- Check the potatoes after about 15 minutes by poking them with a fork. If the fork slides in easily, they’re done!
- Drain the water right away and let the potatoes cool before mixing them with the other ingredients.
Getting the potatoes cooked just right makes the whole salad taste better because they stay firm enough to hold their shape but soft enough to soak up the creamy dressing. If you overcook them, they can fall apart and make the salad mushy, which isn’t as fun to eat.
When I first tried this, I didn’t cut the potatoes evenly and ended up with some pieces still hard while others were mushy. Now, I always take a little extra time to dice them carefully—it really pays off! Also, letting the potatoes cool before mixing helps keep the Greek yogurt from getting watery, which keeps the salad nice and creamy.
Suggested Side Dishes
Alternative Ingredients
potatoes - Substitute with sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and are rich in vitamins A and C.
potatoes - Substitute with cauliflower: Cauliflower is a low-carb alternative that mimics the texture of potatoes when cooked.
greek yogurt - Substitute with plain skyr: Skyr is similar in texture and taste to Greek yogurt but is often higher in protein.
greek yogurt - Substitute with cottage cheese: Cottage cheese can be blended to a smooth consistency and offers a creamy texture with added protein.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.
dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can still provide the necessary tang.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.
apple cider vinegar - Substitute with lemon juice: Lemon juice offers a fresh, citrusy acidity that can brighten the flavors.
celery - Substitute with cucumber: Cucumber provides a similar crunch and a refreshing taste.
celery - Substitute with bell peppers: Bell peppers add a crunchy texture and a sweet flavor.
red onion - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color.
red onion - Substitute with shallots: Shallots provide a more delicate and slightly sweet onion flavor.
salt - Substitute with sea salt: Sea salt can offer a different mineral profile and a slightly different taste.
pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Ensure the potato salad is completely cooled before storing. This helps maintain the texture and prevents condensation, which can make the salad watery.
- Transfer the potato salad to an airtight container. This will keep it fresh and prevent it from absorbing other odors in the fridge.
- Store the container in the refrigerator. The potato salad will stay fresh for up to 3-4 days.
- If you plan to freeze the potato salad, note that the texture may change slightly. The potatoes can become a bit grainy after thawing.
- To freeze, place the potato salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
- Label the container with the date. This helps you keep track of how long it has been stored.
- When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
- Before serving, give the potato salad a good stir. You may need to add a bit more greek yogurt or dijon mustard to refresh the flavors.
- For best results, consume the thawed potato salad within 1-2 days.
How To Reheat Leftovers
For a quick and easy method, use the microwave. Place the potato salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
If you prefer a more even and gentle reheating, use the stovetop. Place the potato salad in a non-stick skillet over low heat. Stir occasionally to prevent sticking and ensure even warming. This method helps maintain the texture of the potatoes and the crunch of the celery.
For a slightly different twist, consider reheating in the oven. Preheat your oven to 350°F (175°C). Spread the potato salad in an even layer in an oven-safe dish. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until warmed through.
If you're in the mood for a bit of a crispy texture, try reheating in an air fryer. Preheat the air fryer to 350°F (175°C). Place the potato salad in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
For a more gourmet approach, consider using a double boiler. Place the potato salad in a heatproof bowl over a pot of simmering water. Stir occasionally until the salad is warmed through. This method helps retain the creamy texture of the greek yogurt dressing.
Best Tools for This Recipe
Pot: Used to boil the diced potatoes until they are tender.
Knife: Essential for peeling and dicing the potatoes, as well as chopping the celery and red onion.
Cutting board: Provides a safe and stable surface for chopping vegetables.
Mixing bowl: Used to combine the greek yogurt, dijon mustard, and apple cider vinegar, and later to mix in the potatoes and vegetables.
Measuring cups: Necessary for accurately measuring the greek yogurt, dijon mustard, and apple cider vinegar.
Colander: Used to drain the boiled potatoes after they are cooked.
Wooden spoon: Ideal for mixing the ingredients together without mashing the potatoes.
Salt shaker: Used to add salt to the boiling water and to season the salad to taste.
Pepper grinder: Used to season the salad with freshly ground pepper.
Refrigerator: Used to chill the potato salad before serving.
How to Save Time on This Recipe
Prep ingredients in advance: Chop the celery and red onion the night before and store them in airtight containers in the fridge.
Use a microwave: To save time, you can microwave the potatoes instead of boiling them. Place them in a microwave-safe dish with a bit of water, cover, and cook for about 10 minutes or until tender.
Quick cooling: Spread the boiled potatoes on a baking sheet and place them in the fridge for faster cooling.
Batch cooking: Cook extra potatoes and store them for future recipes, reducing prep time for other meals.

Healthy Potato Salad
Ingredients
Main Ingredients
- 4 medium potatoes peeled and diced
- 1 cup Greek yogurt
- 2 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery chopped
- 1 cup red onion chopped
- to taste salt and pepper
Instructions
- 1. Boil the diced potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- 2. In a mixing bowl, combine Greek yogurt, Dijon mustard, and apple cider vinegar.
- 3. Add the cooled potatoes, celery, and red onion to the bowl. Mix well.
- 4. Season with salt and pepper to taste. Serve chilled.
Nutritional Value
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