Creamy Potato Salad | Cook for Your Life

Creamy Potato Salad

Rated 4.5 out of 5
4.5 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

The dressing for this potato salad is absolutely delicious — and proves that mayo is not needed to make a savory, satisfying summer salad. Low-fat Greek yogurt is a great substitute for many high-fat items,...


  • 2 pounds baby Yukon Gold potatoes
  • ⅓ cup plain Greek yogurt
  • ½ a large lemon, juiced
  • 2 teaspoons Dijon mustard
  • 2 teaspoon shallots or red onion, minced
  • 3 tablespoons minced pickles or drained capers
  • 1 teaspoon of fresh thyme leaves
  • Salt and black pepper, to taste
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Nutrition Facts


136 cals


1 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


28 g


2 g


4 g


5 g


421 mg


  1. In a medium stockpot, cover the potatoes with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are very tender, about 10 to 15 minutes. Drain and run under cold water.
  2. While the potatoes are boiling, in a large bowl whisk together the yogurt, lemon juice, mustard, minced shallots, pickles or capers, thyme leaves, salt, and pepper. Set aside.
  3. Halve the potatoes and pull off the skin, it should slip off easily, then halve again into quarters. Repeat and add to the dressing. Mix well, smashing a few of the potatoes against the side of the bowl. Taste for seasoning. Cover and keep in the refrigerator until ready to eat.

Chef Tips

If you prefer pickles, mince a couple of whole pickles yourself, instead of using bottled relish that has hidden added sugar.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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