Lightened-Up Potato Salad

Growing up in the Midwest meant potato salads were basically the star of the show at every potluck and summer gathering. Most of them, while delicious, were ladened with mayonnaise with little trace of potatoes, eggs, herbs or other vegetables. I am a huge mayonnaise fan, but I like the actual salad to shine while leaving the mayonnaise to act mostly as an enhancer.

And that’s exactly what I’ve done in this Lightened-Up Potato Salad. Big chunks of baby red potatoes and hard-boiled eggs are showcased, while the diced celery adds crunch and the fresh parsley provides a burst of color and freshness.

The dressing still has a small amount of mayonnaise to give that creamy, delicious texture, but yogurt, lemon, Dijon and dill really lighten it up – in a good way. And there’s just enough to coat the main ingredients so we can savor every last bite.

Also, it pairs perfectly with the Chicken Sausage, Bell Pepper & Pineapple Kabobs I posted last week!

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Lightened-Up Potato Salad

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins + 30 mins refrigeration
  • Yield: 8 servings 1x
  • Category: Side Dishes
  • Method: Stove-Top, No-Cook
  • Cuisine: American


A lightened-up potato salad with yogurt dill dressing, perfect for the summer months.



Potato Salad:

  • 5 large eggs
  • 1 ½ lbs. baby red potatoes, quartered
  • 3 medium stalks celery, diced
  • ½ cup flat-leaf Italian parsley, chopped

Yogurt Dill Dressing:

  • ½ cup plain Greek or regular yogurt
  • ¼ cup mayonnaise
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. olive oil
  • Zest and juice of ½ medium lemon
  • 2 Tbsp. fresh dill, chopped
  • ¾ tsp. kosher salt
  • ¾ tsp. granulated sugar
  • ½ tsp. ground black pepper
  • ¼ tsp. celery salt


  1. Bring a saucepan filled ¾ of the way full with water to a boil. Gently add the eggs with a slotted spoon and boil 12-13 minutes. Drain and place the eggs in ice water until cooled. Peel the eggs and rinse with cold water. Cut into quarters and set aside.
  2. In a separate large pot, bring a gallon of water to a boil. Add the potatoes and cook 7-9 minutes or until slightly tender. Drain and rinse with cold water. Place the potatoes, eggs, celery and parsley in a large bowl.
  3. In a separate small bowl, whisk together the yogurt, mayonnaise, Dijon, olive oil, lemon zest and juice, dill, salt, sugar, black pepper and celery salt. Taste and adjust seasoning, if necessary. Add the dressing to the large bowl with the potatoes, eggs, celery and parsley and stir to combine. Refrigerate at least 30 minutes.


Cooking Tips: Make the salad and dressing in advance and assemble about an hour before eating. The small amount of sugar added to the dressing acts as a balancer for the acidic and tangy ingredients like yogurt, Dijon and lemon.

Substitution Tips: You can use Greek or regular yogurt for this recipe. The nutrition facts have been configured using Greek yogurt.


  • Serving Size: 2/3 cup
  • Calories: 232
  • Sugar: 2g
  • Sodium: 247mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 120mg

Keywords: potato salad, salad, potato, potatoes, side dishes, potluck, summer