This healthy dill potato salad recipe is creamy, tangy, and made completely without eggs. A Greek yogurt dressing keeps it light while fresh dill gives it a bright, herby flavor that stands out from traditional mayo-heavy potato salads! {Vegetarian and gluten-free}
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Healthy Dill Potato Salad Recipe (No Eggs!)
Potato salad is a BBQ and potluck staple, and basically a must-have at either one. Traditional versions (albeit loved as they are) are often loaded with mayo and/or sour cream and can feel heavy. So, as a registered dietitian, it’s my mission to give dishes a healthier twist when I can!
This healthy dill potato salad recipe skips the eggs entirely (which is a great option for those with intolerances) and extra mayo, and swaps in a Greek yogurt dressing for that same creamy, tangy flavor without the extra calories. But it’s the fresh dill that really makes this one stand out, adding a bright, herby flavor that takes this potato salad recipe from ordinary and makes it an excellent side to things like Zucchini Turkey Burgers and Grilled Chili Lime Shrimp.
It’s the perfect make-ahead side for BBQs, potlucks, and summer cookouts, and a highly requested recipe! I usually double or triple the batch because it disappears fast!
For more healthy potato recipes, try out these Garlic Baby Potatoes Recipe and Mashed Potatoes with Greek Yogurt!
Elysia’s Recipe Recap
No eggs needed: A great option for egg allergies or anyone who just prefers their potato salad without them.
Simple ingredients: Made with pantry staples you likely already have on hand!
Lighter, but still creamy: Greek yogurt replaces most of the mayo for a creamy dressing that’s tangy and incorporates some extra protein, without the extra calories.
Make-ahead friendly: Tastes even better the next day, so I love it for parties and potlucks.
Before You Get Started:
A few tips that’ll help make the best potato salad recipe, even better:
- Use baby potatoes. The thin skin means no peeling required, and they hold their shape well once cooked and chopped.
- Simmer, don’t boil. A rolling boil can cause the potatoes to knock into each other and break apart. A gentle simmer keeps them intact.
- Salt the cooking water. This seasons the potatoes from the inside out, giving the entire salad that much more flavor.
- Ice bath after cooking. This stops the potatoes from overcooking and helps them hold their texture once mixed with the dressing.
- Make it ahead. This salad tastes best after a few hours (or overnight) in the fridge, letting the flavors meld.
Ingredient Notes
- Potatoes: I typically use yellow mini potatoes, but any color will work. You can also use fingerling potatoes instead.
- Red onion and celery: They both add a nice crunch and a pop of color. Chop them finely for a bit of crunch in each bite. You can also sub in green onions if preferred.
- Greek yogurt and mayonnaise: Use a 0% Greek yogurt for the healthiest option. You get that delicious creamy texture without the extra fat and calories. A little mayo provides that classic potato salad taste. You can use reduced-fat or full-fat.
- Dill: Use fresh dill for the best herby flavor. You can sub in dried dill or fresh parsley if preferred.
- Apple cider vinegar: This helps balance the creamy textures while adding a tangy flavor. Rice wine vinegar will also work well.
- Mustard and honey: Yellow mustard adds a mild tang. For a stronger flavor, you can also use Dijon mustard or whole-grain mustard. Honey adds a touch of sweetness to the dressing to balance it out. Maple syrup can also be used.
- Salt and pepper: To taste.
Recipe Variations & Substitutions
- Add protein: Hard-boiled eggs, rinsed cannellini beans, crumbled feta, or chopped bacon
- Swap the herbs: Try parsley, chives, or tarragon in place of dill
- For more tang: Add a splash of extra vinegar.
- For more salt: Add diced dill pickles.
- For extra seasoning: Try a pinch of paprika or celery seed.
How to Make Dill Potato Salad Without Eggs
Step 1: Cook the potatoes
Place the potatoes in a large saucepan and cover with about 1½ inches of water. Season the water with salt and bring to a boil. Immediately reduce the heat to a gentle simmer and cook for 15–20 minutes, until the potatoes are fork-tender. Drain and transfer them into an ice bath to stop the cooking process.
Step 2: Mellow the onions
While the potatoes cook, place the chopped red onion in a small bowl and cover with cold water. Let soak for 10 minutes, then drain and rinse. This softens the raw onion bite.
Step 3: Make the dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, mustard, and honey until smooth.
Step 4: Assemble
Chop the cooled potatoes into bite-sized pieces and add them to a large bowl. We chop them after cooking so they don’t get waterlogged. Drizzle with the vinegar and a pinch of salt, then add the onions, celery, dill, and dressing. Gently fold everything together, being careful not to mash the potatoes. Season to taste and chill for at least 30 minutes before serving. Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. This salad isn’t a good candidate for freezing, since the Greek yogurt dressing tends to turn grainy once thawed. It’s still safe to eat, just not the best texture, so I don’t recommend it.
Recipe FAQs
This Greek yogurt potato salad can sit at room temperature for up to 2 hours, or just 1 hour if it’s above 90°F. Beyond that, the USDA recommends keeping cold foods at 40°F or below, since bacteria multiply quickly between 40–140°F. Keep it chilled and covered until serving.
You can also place the serving bowl inside a larger bowl of ice so that it stays chilled.
This recipe uses baby potatoes, which have thin skin, so there’s no need. If using larger potatoes, then it’s best to peel the tougher skins. Once cooked, the skins are easy to remove if you’d like to, but it’s totally fine to keep them on as well.
Baby potatoes cook quickly and have a nice, firm, buttery texture and come in a variety of colors. You can also use larger starchy potatoes like Yukon Gold or Russet potatoes, cut into large chunks, for a softer and fluffier potato salad.
What to Serve with Dill Potato Salad
This creamy potato salad is a natural fit for BBQs and potlucks, but it also works well alongside an easy weeknight dinner. Try it with grilled chicken (marinated in one of these healthy chicken marinades), a worcestershire sauce burger, grilled teriyaki chicken skewers, or blackened cod for a complete summer meal.
More Healthy Salads
- Broccoli Salad without Bacon
- Asparagus Tomato Salad
- Kale Blueberry Salad
- Greek Lentil Salad
- Warm Chickpea Salad
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Healthy Dill Potato Salad Recipe {No Eggs}
Ingredients
For the potato salad
- 1.5 pounds baby potatoes (can use yellow, red, or white potatoes)
- 1/2 tablespoon apple cider vinegar
- 1/2 red onion finely diced (about 1/2 cup)
- 3 celery stalks finely diced
- 3 tablespoons finely chopped fresh dill
For the Greek yogurt dressing
- 1/2 cup plain 0% Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season water with salt.
- Bring the water to a boil, and then reduce to a simmer (boiling the potatoes can cause them to hit one another and split). Cook the potatoes for 15 to 20 minutes or until easily pierced with a fork.
- Meanwhile, add cold water to a medium bowl filled with ice. Drain the potatoes and then place them in the ice water.
- Chop the cooked potatoes into bite-size chunks, and then add to a large bowl. Drizzle the vinegar over the potatoes and lightly season with salt.
- While the potatoes cook, add the onions to a small bowl and cover with cold water. Soak for 10 minutes, then rinse. This step helps give the raw onions a milder taste.
- Combine the Greek yogurt, mayonnaise, mustard and honey in a small bowl until smooth and creamy.
- Add the onions, celery, dill and yogurt mixture to the potatoes in the bowl. Gently mix to combine, being careful not to break apart or mash the potatoes too much.
- Season with salt and pepper to taste. If there’s time, refrigerate salad at least 30 minutes before serving.
Notes
- Cook the potatoes whole. They maintain more of their flavour, texture and natural sweetness. They also don’t get waterlogged like they would if they were chopped before cooking.
- Simmer, don’t boil. Bring the water to a boil then reduce to a gentle simmer to prevent the potatoes from hitting each other and breaking apart.
- Add salt to the water that you’re cooking the potatoes in. The salt adds flavour to the potatoes, but doesn’t make them taste salty. Without salt, the potatoes won’t be very flavorful.
- Place in ice bath. Cook potatoes until fork tender, drain them, and then place in a bowl with ice cubes to prevent them from overcooking.
- Potato peel You can peel the potatoes or leave the peel on after cooking. I find that some of the peel naturally comes off when chopping the cooked potatoes, so I’ll usually peel some of it off while chopping, and leave the rest on. It’s a personal preference.
- Soak the onions for about 10 minutes to take some of the bite out of them.
Nutrition
This recipe was originally posted in June 2022 and the text, photos and formatting were updated in May 2025. The text and formatting were updated again in July 2026.
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