This light, no-mayo version of the classic potato salad is creamy and slightly spicy. It uses Greek yogurt and cream cheese instead of mayonnaise, making it a healthy potato salad that’s perfect for your picnics, barbecues, and potlucks.
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Why you’ll love this potato salad
- A lighter version of the classic potato salad.
- You can whip it up ahead of time and refrigerate–it won’t get soggy!
- No mayo, yet super flavorful.
Ingredients for the no-mayo potato salad
- White or red potatoes
- Fresh chives
- Eggs (for garnish)
- Cream cheese and Greek yogurt
- Yellow mustard
- Salt and freshly cracked black or white pepper
- Cayenne pepper
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How to make the potato salad
- Boil potatoes until tender, cool, peel, and slice.
- Hard-boil eggs, cool, and halve.
- Mix the dressing: cream cheese, Greek yogurt, mustard, salt, pepper, and cayenne.
- Combine potatoes with dressing, chill, then top with eggs, chives, and extra cayenne if desired.
Photo credit: © Eatwell101.com
No-Mayo Potato Salad
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 15 min
A quick and lighter version of the classic potato salad, with a delicious kick of spice.
Ingredients
- 6-8 white rose or red potatoes
- Fresh chives
- 2 eggs, for garnish
For the dressing
- 1/2 cup cream cheese
- 1/2 cup greek yogurt
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black or white pepper
- 1 pinch Cayenne pepper
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Instructions
- Boil the potatoes until they are just soft. You don't want them to become mushy as you toss the potato salad. Let them cool under cold water, then peel and cut them into small pieces.
- Meanwhile, hard boil the eggs. After they cool cut them in half.
- Prepare the potato salad dressing by mixing together cream cheese, greek yogurt, salt, pepper, cayenne pepper and mustard. Chop the chives.
- Mix the potatoes with the desired amount of dressing and chill in the fridge until you're ready to serve. Top with halved eggs and sprinkle with chopped chives and additional cayenne pepper if desired.
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