Healthy Potato Salad (No Eggs)

This healthy potato salad without eggs is a refreshing and nutritious take on a classic side dish. Made with tender red potatoes, crisp vegetables, and a creamy dressing using Greek yogurt and mayonnaise, this egg-free version is ideal for those with dietary restrictions or simply looking for a lighter option. It’s perfect for gatherings, picnics, or weeknight dinners.

Why You’ll Love This Recipe

• Egg-free, making it suitable for allergies or dietary preferences
• Made with Greek yogurt for a healthier twist
• Fresh, tangy flavor from dill and capers
• Great for meal prep and make-ahead occasions
• A versatile side dish for BBQs, lunches, and picnics

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Red potatoes
• Green onions
• Celery stalks
• Mayonnaise
• Plain Greek yogurt
• Dijon mustard
• Fresh dill
• Capers
• Salt and black pepper

Directions

1. Place red potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain and let cool.
2. In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, chopped dill, salt, and pepper. Stir in capers and diced celery.
3. Once the potatoes are cool, chop them into bite-sized pieces.
4. Add potatoes and sliced green onions to a large bowl. Pour in most of the dressing and gently fold to combine.
5. Cover and chill the salad in the refrigerator for at least 2 hours.
6. Before serving, stir in the remaining dressing and garnish with extra green onions or dill if desired.

Servings and Timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 15 minutes
• Chill time: 2 hours
• Total time: 2 hours 25 minutes

Variations

• Substitute parsley or chives for dill if desired
• Add chopped pickles for an extra tangy twist
• Use vegan mayo and yogurt to make it fully plant-based
• Add a small amount of horseradish for heat
• Mix in chopped cucumbers or bell peppers for added crunch

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• This salad is best served cold
• Do not freeze, as the creamy dressing may separate upon thawing

FAQs

What kind of potatoes are best for this salad?

Red potatoes work best due to their waxy texture and ability to hold shape after boiling.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on adds nutrients and a rustic texture.

Can I make this potato salad ahead of time?

Yes, it tastes even better after the flavors have had time to develop in the fridge.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

Can I replace Greek yogurt with something else?

You can use sour cream or more mayonnaise if preferred.

How can I make this recipe vegan?

Use dairy-free yogurt and vegan mayonnaise to make it fully plant-based.

What can I use instead of capers?

Try chopped green olives or a splash of vinegar or lemon juice for a similar briny taste.

How long can it stay out at room temperature?

No more than 2 hours to ensure food safety, especially in warm weather.

Can I add other vegetables?

Yes, diced bell peppers, radishes, or cucumbers work well.

How do I keep the salad from becoming watery?

Let the cooked potatoes cool completely and drain well before adding the dressing.

Conclusion

This healthy potato salad without eggs is a simple, flavorful dish that brings together creamy textures and bright, tangy flavors. Whether you’re serving it at a summer cookout or preparing it ahead for a weekday meal, it offers all the comfort of traditional potato salad with a lighter, healthier twist.

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