No Mayo Extra Savory Potato Salad

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A creamy, tangy twist that skips the mayo!

This Greek yogurt potato salad is a lighter, protein-packed twist on the classic. Made without mayo, it’s creamy, tangy, and full of flavor thanks to Dijon mustard, green onion, bacon, and fresh parsley.

Tender potatoes and chopped eggs make it hearty enough for any occasion, perfect for picnics, barbecues, or game day gatherings.

This healthy potato salad is the ultimate side dish that pairs beautifully with grilled meats or stands out on its own at brunch.

No Mayo Extra Savory Potato Salad

Servings

Ingredients

2 lbs yellow or red potatoes, scrubbed
4 hard-boiled eggs, chopped
3 celery stalks, chopped
3 green onions, sliced
½ cup cooked bacon, crumbled
¼ cup chopped pickles, any flavor
2 tbsp chopped fresh parsley

Dressing

½ cup Plain Greek Yogurt
2 tbsp Dijon-style mustard
2 tbsp red wine vinegar
½ tsp Kosher salt
½ tsp freshly ground black pepper

Garnish

Sprinkle of Paprika, Smoked Paprika or Cayenne Pepper

Instructions

Place the potatoes in a salted pot with water that covers them.
Bring to a boil, cover, and simmer, stirring occasionally to ensure even cooking, until the potatoes are tender when pierced with a fork—about 25 to 30 minutes.
While potatoes are simmering, combine the Plain Greek yogurt, Dijon mustard, vinegar, kosher salt, and black pepper. If the mixture appears too thick, add one teaspoon of water at a time and stir until the desired consistency is reached. It should have a thick dressing consistency.
Drain, cool slightly, and then cut the potatoes into bite-sized pieces.
In a large mixing bowl, add the cooked potatoes, chopped cooked egg, chopped celery, sliced green onions, bacon crumbles, and chopped pickles.
Pour most of the dressing over the mixture and add the chopped parsley. Gently toss to combine, adding the remaining dressing if needed.
Spoon mixture into a serving bowl and top with a sprinkle of Paprika, Smoked Paprika, or Cayenne Pepper.
Refrigerate until ready to serve.