This creamy no mayo potato salad with eggs is quick to make and the best way to use up some leftover potatoes. Some pickles, fresh chives or herbs of choice and a few capers will perfectly round up the flavor of this healthy potato salad.
And since we’ll use some Greek yoghurt, we can skip the mayonnaise and save ourselves a ton of calories without sacrificing taste or creaminess. All in all, this salad tastes incredibly delicious, is a wholesome and calorie friendly meal or side dish and the best way to use up some boiled, leftover potatoes!Jump to Recipe
Table Of Contents
About this Recipe
In Germany we have two types of potato salad. The southern one is made with oil and broth and the northern one is made with mayo. Both taste great, both are pretty high in calories.
And since I know that the American kind of potato salad is made mayo too, I thought a healthier version would be a great idea. So let me introduce you to this easy, healthy, calorie friendly, protein packed potato salad.
Instead on mayo we are going to use some fat-reduced Greek yogurt. You can choose the fat-free version too, but I think that the one with 5% fat is the best choice here.
To include even more proteins and some healthy fats into our salad, we add some hard-boiled eggs. And to level up the flavor, we will add some pickles, capers and of course some fresh herbs.
The amount given in the recipe makes about two servings. Depending on how many people you want to feed with this potato salad, you can simply double, multiply or halve the ingredient quantities.
Please note I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
You’ll need …
- waxy potatoes – preferably cooked the day before.
- Greek yogurt – I prefer the one with 5% fat since it’s still super creamy but with significantly fewer calories than the full fat version
- medium hot mustard and a pinch of sugar for balance
- pickles and capers for some extra flavors
- fresh chives
- hard boiled eggs
Substitutions and Variations
Instead of Greek yogurt, you can also use a plant-based alternative. For example, an unsweetened soy Greek yogurt or something similar.
In case of need, you can also use a regular plain yogurt with 3.5% fat. However, I definitely prefer the Greek version.
If you can only find it in the full fat or fat-free version, you can also mix the two together and make your own 5% version.
Finally, dill can also be used in addition to or instead of chives. And if you don’t like capers, just leave them out.
How to Make this Recipe
Step 1: Boil the Potatoes
For this no mayo potato salad it is the same rule as a with a classic potato salad: Don’t use warm potatoes! It’s really important to use totally cooled down potatoes otherwise this salad won’t taste good at all. That’s why I suggest boiling them the day before.
This also comes with a second advantage since cooked potatoes develop a fiber called resistant starch after they have cooled down. This makes them even healthier!
Step 2: Boil the Eggs
If you don’t already have some hard-boiled eggs stored in the fridge, the next thing you can do is boiling your eggs. To do this, put them in boiling water and let them cook for about 8 to 10 minutes at a gentle simmer.
After removing them from the boiling water put them directly into an ice bath to stop the cooking process and make the peeling way easier.
Step 3: Make the Dressing
As soon as your potatoes are cooled down, you can start with the dressing. Just put the yogurt, mustard and sugar in a bowl and mix them together. Add a little salt and pepper to taste and that’s it.
In case your potatoes and eggs are already boiled, you can start directly with this step.
Step 4: Mix and Serve
Now you can cut the potatoes into slices and place them in a bowl. Then finely slice the pickles and add them in bowl as well as the capers.
Next, rinse the chives thoroughly, cut them into rings and add them to the salad. Now, peel the eggs, cut them into quarters or slices.
Finally, add the dressing to the salad, give it toss and serve it with the eggs on top.
How to Sever
The potato salad is of course a great side dish for barbecuing and goes well with grilled meat or fish. I also like to serve it as a snack alongside some other salads or eat it just like that, with a few veggie sticks on the side.
Here’s How to Save this Recipe or Make It in Advance
Since the potatoes for this salad have to be cooled down completely you can easily cook them days before making the actual salad. Just store them in the fridge where they will keep for several days. And once the potatoes and eggs are already cooked this salad comes together in no time.
One the other hand, if there are any leftovers, you can store them in your fridge. Stored in an airtight container they should keep there for a few days.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
Sure, if you don’t like them, leave them out. This no mayo potato salad will still taste really good. Alternatively, you can add some thinly sliced radishes.
Try to go with waxy potatoes.
Well, in principle, you can do so. However, I highly recommend using a Greek yogurt or if needed a plant-based alternative like soy Greek yogurt. Personally, I love to use the 5%-fat-version, but you can also go with the full fat or fat-free version or a mix of both.
Save for later
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I hope you like this easy, healthy no mayo potato salad with eggs and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at firstname.lastname@example.org or Instagram (@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment or a five-star rating for this recipe. It’s easy to do via the comments section below this post or simple click on the stars in the recipe card.
And if you loved this recipe, you may also like some of my other easy salad recipes like …
- Panzanella – a Healthy Tuscan Bread Salad with Mozzarella & Tomatoes
- Pesto Pasta Salad with an Easy Feta and Avocado Pesto
- Creamy Chickpea Salad – Perfect for Sandwiches & Wraps
Have fun trying it out and bon appétit,
No-Mayo Potato Salad With Eggs
- 500 g waxy potatoes (≈ 1 pound or 17 oz)
- 150 g Greek yogurt (5% fat) * (≈ ⅔ cup or 5.3 oz)
- 2 tsp medium hot mustard
- 1 tsp coconut blossom sugar or brown/white sugar
- salt, pepper
- 80 g pickles (≈ 3 oz)
- 2 tbsp capers
- fresh chives or herbs of choice
- 2 hard boiled eggs
Potatoes (Feel free to boil them the day(s) before)
- Place the potatoes in a pot, cover them with cold water, bring it to a boil, and then cook them at a gentle simmer until tender. Drain and let them cool completely.
- Mix the yogurt, mustard and sugar in a bowl, season with salt and pepper to taste.
- Chop the pickles, cut the potatoes into slices, put both in a bowl along with the capers.
- Mix the salad with the dressing, season again with salt and pepper to taste. Wash the chives and cut them into rings, mix them with the salad. Peel the eggs, cut them into slices or wedges and serve on top of the salad.
- calories: 321 kcal
- fat: 7.4 g
- saturated fat: 2.6 h
- carbohydrates: 42 g
- sugar: 6.4 g
- dietary fiber: 5.8 g
- proteins: 18.7 g