Go Back
+ servings
Red Potato Salad garnished with Green onions and fresh dill.

Skinny Red Potato Salad

A Classic summer side dish that is light and herby with the perfect balance of textures.
Course Side Dish
Cuisine American
Keyword Best Potato Salad Recipe, Red Potato Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 219kcal
Author Heather


  • 2 1/2 lbs red potatoes *about 6-7 med sized potatoes
  • 2 tbsp sea salt *if boiling potatoes
  • 6 oz container plain Greek yogurt
  • 1/2 cup mayo
  • 2 tbsp stone ground or brown mustard
  • 1 tbsp yellow mustard
  • 2 tbsp raw apple cider vinegar
  • 3 stalks celery diced *diced, about 1 cup
  • 4 small dill pickles *diced
  • 4 stalks green onions *diced
  • 1 tbsp dried dill
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste


  • Wash and cut potatoes into large chunks placing in a soup pan or stock pot. Cover potatoes with cold water. Add 2 tbsp salt and bring to a boil. Once boiling cook for 8-10 minutes or until tender with a little bit of resistance in the center. Drain potatoes in colander and let cool. Potatoes will continue to cook while draining.
  • Chop veggies and add to a large bowl along with all other ingredients. Mix until potatoes have become desired consistency.
  • Refrigerate for at least 2 hours. Garnish with chopped green onions or chives.


*Please use as many organic ingredients as possible.*


Calories: 219kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 2107mg | Potassium: 736mg | Fiber: 3g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 2mg