In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2014


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Let cool to room temperature.

  • Combine yogurt, scallions, dill, salt and pepper in a large bowl. Add the cooled potatoes and toss to coat.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

151 calories; protein 6.2g; carbohydrates 31.9g; dietary fiber 3.4g; sugars 6.1g; fat 0.4g; saturated fat 0.1g; cholesterol 0.9mg; vitamin a iu 198.4IU; vitamin c 18.2mg; folate 46.4mcg; calcium 121.6mg; iron 1.6mg; magnesium 49.9mg; potassium 939.4mg; sodium 359.4mg; thiamin 0.2mg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Very easy and seems healthier than mayo based versions. Subbed 1/2 cup chives for the scallions because I have them and they are a bit milder. Used non fat Greek yogurt. It was a real hit. Read More
Rating: 2 stars
Needs more kick I used a mixed bag of yellow and red potatoes. It looked yummy but was missing something. Pros: Fresh ingredients Cons: Not much punch Read More
Rating: 5 stars
Super flavorful potato salad! This is one of the best potato salads I have made. I added parsley tarragon and cilantro (was about to cull the herb garden) to the mix along with two teaspoons of garlic powder. I used Greek yogurt and found it to be a bit thick so I used lemon juice to help thin it out. I let it sit for about an hour before serving and it was delicious. Super easy to make and full of flavor. Pros: Fast simple delicious. Read More