Potato salad is a staple side dish loved for its comforting flavours and creamy texture. But if you prefer to skip the mayonnaise, this recipe delivers everything you love about potato salad—with a lighter, tangier twist. Made with Greek yogurt, olive oil, fresh herbs, and Dijon mustard, this version is rich, refreshing, and perfect for any occasion. Whether you’re serving it with roast chicken, grilled meats, or enjoying it on its own, this no-mayo potato salad is bound to become a regular in your kitchen.
While classic potato salads are often loaded with mayonnaise, not everyone enjoys the taste or heaviness it brings. This version uses Greek yogurt to create that creamy consistency, but with a clean, slightly tangy flavour. Paired with a few simple ingredients like mustard and olive oil, you get a dressing that’s light, flavourful, and easy to digest.
Ingredients
- 1 kg baby potatoes or waxy potatoes (like Yukon Gold or Nicola)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons full-fat Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar or apple cider vinegar
- ½ small red onion, finely diced
- 2 tablespoons chopped fresh dill (or parsley, if preferred)
- 2 tablespoons chopped fresh chives
- Salt and freshly ground black pepper, to taste
- Optional: 1 hard-boiled egg, chopped (for added richness)
Method
- Cook the potatoes
Place the potatoes in a pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender. Drain and set aside to cool slightly. - Chop the potatoes
Once they’re cool enough to handle, cut the potatoes into halves or quarters, depending on size. Transfer to a large mixing bowl while still slightly warm. - Make the dressing
In a separate bowl, whisk together the olive oil, Greek yogurt, Dijon mustard, vinegar, salt, and pepper until smooth. - Toss everything together
Pour the dressing over the warm potatoes and gently stir to coat. The warm potatoes will absorb the flavours more deeply. - Add herbs and extras
Fold in the chopped onion, dill, chives, and chopped egg if using. Taste and adjust seasoning if needed. - Serve or store
This potato salad can be served slightly warm, at room temperature, or chilled. It keeps well in the fridge for up to three days.
Why This Potato Salad Works
- Lighter, tangier flavour: Greek yogurt gives you all the creaminess without the heaviness of mayo.
- Great texture: Waxy potatoes hold their shape and absorb the dressing beautifully.
- Fresh herbs: Dill and chives brighten the dish and add aromatic depth.
- Customisable: Add extras like capers, gherkins, or even crispy bacon for your own twist.
This creamy, no-mayo potato salad is a simple, delicious alternative to the classic version. It’s fresh, satisfying, and easy to put together with ingredients you may already have on hand. Whether you’re making a side dish for a gathering or prepping meals for the week, this recipe will quickly earn a place in your regular rotation.
