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Red Potato Salad (Light on Mayo)

Red potato salad (light on mayo) with a creamy Greek-yogurt dressing instead of heavy mayonnaise. Cubed red potatoes are boiled until tender, then tossed until lightly coated and chilled for a firmer, fresher bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Red potato salad (light on mayo)
  • 3 lb red potatoes Cubed; aim for 1-inch pieces for even cooking.
  • 0.5 cup plain Greek yogurt Use plain for the best savory balance.
  • 0.25 cup mayonnaise Reduced amount for a lighter dressing.
  • 2 tbsp Dijon mustard Adds tang and helps the dressing emulsify.
  • 2 tbsp white wine vinegar Brightens and cuts through the richness.
  • 0.25 cup fresh dill Chopped.
  • 0.25 cup green onions Sliced.
  • 0.5 cup celery Diced.
  • 0.25 tsp salt To taste; start small and adjust.
  • 0.25 tsp pepper To taste; use freshly ground if possible.

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil, then add the cubed red potatoes and boil until tender, 10-15 minutes, with a visible simmer. A fork should slide in with little resistance.
  2. Drain the potatoes in a colander and let them cool until no longer steaming, 10-15 minutes, until matte and room temperature to the touch.
Make the Greek yogurt dressing
  1. In a bowl, whisk the plain Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and thick enough to cling, 1-2 minutes, with no mustard streaks.
Toss and chill
  1. Add the cooled potatoes, fresh dill, green onions, and celery to the bowl and fold gently until evenly distributed, 2-3 minutes, until the herbs look evenly speckled.
  2. Pour the dressing over the potato mixture and toss until lightly coated, 2-3 minutes, so most potato surfaces have a thin, creamy sheen.
  3. Cover and refrigerate for 2 hours, 120 minutes, until the salad firms up and flavors blend.

Notes

For best texture, keep the potato pieces similar in size so they cook evenly, and cool them to room temperature before mixing so the dressing stays creamy. Store covered in the refrigerator up to 3 days; the salad can be frozen only with reduced quality (not recommended). For a lighter swap, choose reduced-fat mayonnaise or use an all-Greek-yogurt variation if you want less total fat, keeping the vinegar and mustard the same for flavor.