No Mayo Potato Salad

The average portion of potato salad has over 400 calories in it! Our lighter No Mayo Potato Salad uses Greek yogurt instead of mayonnaise, and is less than 150 calories per portion. If you want all of the flavour and creaminess from a potato salad, but less of the calories and fat, then give this healthy potato salad a try at your next BBQ!

Potato salad is a must at every BBQ, but along with all the other side dishes, burgers and skewers the calories can quickly add up. We try to make lighter changes wherever we can, but still keep all the flavour.

Mayo gives potato salad lots of creaminess, but you can replicate that by using Greek yogurt, but saving lots of calories and making it lower in fat.

Using Greek yogurt makes the potato salad a little bit tart, which is why we have added chunks of gherkins to ours as the vinegar overpowers that tartness. Don’t like gherkins? (shocked face), then just add a splash of cider vinegar instead.

Why should you try it?

✔ Only 150 calories per serving

✔ Lower in fat than regular potato salad

✔ Easy to double to feed a crowd

✔ Can be made ahead of time

How To Make No Mayo Potato Salad – STEP BY STEP:

One: Add the potatoes to a pan of boiling water and simmer until they are just tender, around 10 minutes.

Two: Drain and rinse them and put them in a large bowl.

Three: Add the yogurt to the potatoes and mix well.

Four: Put the gherkins and spring onions (scallions) on top of the potatoes.

Five: Then add the salt, pepper, garlic powder and mustard.

Six: Add the fresh parsley. Mix well and serve.

Is It Healthy?

Potato salad isn’t traditionally the healthiest side dish (over 400 calories), but there are lots of ways you can make it healthier. As well as using Greek yogurt instead of mayo, we have added lots of fresh herbs to give plenty of flavour without all the extra calories.

The spring onions (scallions) and gherkins (pickles) have a really strong flavour and the wholegrain mustard really brings the whole dish together – but it can easily be left out.

What potatoes to use for a potato salad?

There are hundreds of varieties of potatoes out there, it can be hard to know which ones to use in a potato salad. The main thing to go for is waxy over starchy as they hold their shape well when boiled. We always use new potatoes, like Jersey or Cornish, for this reason. Go for potatoes that are all around the same size as they will cook evenly.

What Other Vegetables To Use

Potato salads are a healthier choice than pasta salads usually, as they are pretty much all vegetable. They are also a good source of potassium and fibre (keep the skins on). This potato salad without mayo is a great opportunity to sneak in some extra vegetables too. Throw some shredded spinach in, sweetcorn or chunks of bell pepper.

Can I Use Anything Apart from Greek Yogurt?

Greek yogurt is pretty much the main healthy swap in this recipe. However, if you don’t like the tart flavour that yoghurt gives, you could use a reduced fat creme fraiche or sour cream instead and still have a healthy potato salad.

Or, skip the creamy dressing and go an oil and vinegar route instead. Mix some olive oil, red wine vinegar, mustard and herbs together for a simple dressing.

I have served this potato salad without mayo at pretty much every BBQ we have had an no-one has even guessed that it had Greek yoghurt in it. So, surprise everybody!

There are so many other flavours going on in this healthy potato salad, and still all the creaminess, that nobody feels like they are missing out.

What To Serve It With

This is the perfect BBQ side dish, so it goes with all the usual BBQ foods like our Vegetable and Halloumi Skewers, Cajun Chicken Burgers, Hidden Vegetable Beef Burgers, Honey and Lime Chicken or Peri Peri Chicken, 

How To Store It

This potato salad will keep in an air tight container for a couple of days, so if you make too much of it you can enjoy it with meals for a little longer. It also means that you can make it in advance if you are going to be serving it up at a BBQ or picnic.

Extra Tips:

• If you don’t like gherkins, then take them out and use a splash of apple cider vinegar instead in this healthy potato salad.
• Add some extra vegetables like sweetcorn, shredded spinach or chopped up bell pepper for a nutritional boost.
• If you still want to use mayo, why not try using half mayo and half Greek yogurt instead – it will still save you some calories and fat.
• Use waxy potatoes rather than starchy ones, as they will hold their shape better. We use Jersey Royals or Cornish new potatoes.
• You could swap out the parsley and use chives, tarragon or dill instead.
• Swap the spring onions for some finely chopped shallots to mix it up a bit.
• Love spice? A tbsp of chipotle paste goes a long way in this dish and gives it a Mexican twist.

Want to try some other potato recipes? How about these:

Mediterranean Potato Salad
Potato Scones
Garlic Potato Wedges
Super Greens Loaded Potato Skins
Crispy Roast Potatoes
Mustard Potato Salad

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy – we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

No Mayo Potato Salad

Our lighter No Mayo Potato Salad uses Greek yoghurt instead of mayonnaise, and is less than 150 calories per portion.

4.93 from 28 votes

Pin Recipe Print Recipe

Course: Side Dish

Cuisine: British

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 148kcal

Ingredients

UK measures - US measures

• 500 g New potatoes (Jersey Royal or Cornish)
• 6  tbsp 0% Greek yogurt
• 1 tbsp Wholegrain mustard
• 2 Garlic cloves, crushed
• 1 tbsp Garlic powder
• Sea salt and black pepper
• 4 tbsp Fresh parsley, chopped
• 4 Spring onions (scallions), chopped
• 3 Gherkins (pickles), diced

Instructions

• Add the potatoes to a pan of boiling water and simmer until they are just tender, around 10 minutes.
• Drain them and rinse them and put them in a large bowl.
• Add the yogurt to the potatoes and mix well.
• Put the gherkins and spring onions on top of the potatoes.
• Then add the salt, pepper, garlic powder and mustard.
• Add the fresh parsley.
• Mix well and serve.

Notes

• If you don't like gherkins, then take them out and use a splash of apple cider vinegar instead.
• Add some extra vegetables like sweetcorn, shredded spinach or chopped up bell pepper for a nutritional boost.
• If you still want to use mayo, why not try using half mayo and half Greek yogurt instead - it will still save you some calories and fat.
• Use waxy potatoes rather than starchy ones, as they will hold their shape better. We use Jersey Royals or Cornish new potatoes.
• You could swap out the parsley and use chives, tarragon or dill instead.
• Swap the spring onions for some finely chopped shallots to mix it up a bit.
• Love spice? A tbsp of chipotle paste goes a long way in this dish and gives it a Mexican twist.

Nutritional Information

Serving: 1portion | Calories: 148kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 267mg | Potassium: 46mg | Fiber: 3g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 0.4mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.