Easy Mayo-less Potato Salad

May 29, 2012

in Gluten Free, Recipes, Sides & Salads, Vegetarian

Nothing reminds me more of BBQ’s and summer than potato salad.  My mom used to make it with chicken, and we used to take it to picnics and BBQ’s.  The flavors were simple, but they all came together and were delicious.  To make it healthy and low fat, I decided to make it may0-less.  Honestly, its just as delicious as traditional potato salad.  This is a great basic recipe, but you can add in your own things to make it different (you’ll see some add-in suggestions below).  Oh and what’s even better…this recipe is also gluten free!  I’m also working on a dairy-free vinaigrette-type version for people that need dairy-free, so stay tuned for that!

Easy Mayo-less Potato Salad

Makes 7 cups


680 grams (1.5 lbs) baby red potatoes, leave the skin on. (I used one of the small pre-packaged bags)
4 hard boiled eggs, peeled & chopped
1/2 tsp sea salt
Pepper (to taste)
1/2 cup fat free sour cream
1/2 cup 0% Greek yogurt
2-3 Tbsp fresh dill, chopped
2 dill pickles, chopped


Cook the mini-potatoes and hard boiled eggs.

Best way to cook hard boiled eggs: Place eggs in small pot, fill with cold water until they’re all covered.  Place on stove over medium high heat.  Once boiling, turn off burner, and leave with lid on for 10 minutes.  After the 10 minutes, rinse thoroughly with cold water until cool to the touch, then peel and chop.

Best way to cook potatoes: Place baby potatoes in pot and fill with enough water until covered.  Place on stove over medium high heat.  Once boiling, turn down to medium heat and cook until fork tender.  Drain hot water, and run some cold water over the potatoes until they are cool enough to handle.  Cut potatoes in half or quarters depending on the size of them.

Place the chopped potatoes and egg in a large bowl.  Add in salt & pepper, dill & chopped pickle.  In a small bowl stir together the greek yogurt and sour cream.  Pour over the potato mixture and stir gently until blended.  Chill in the fridge for at least 10-15 minutes so the flavors have a chance to combine.  Will be good in the fridge for up to 5 days.

Optional Add Ins (I didn’t add any of these, they are suggestions)

– Red onion, chopped
– Green onion, chopped
– Celery, chopped
– Real bacon, chopped
– Whatever else you like or normally have in potato salad

Nutrition (per 1 cup) Calories: 124   Fat: 2.9 g   Carbs: 16 g   Fiber: 2.2 g   Sugars: 4.3 g   Sodium: 497 mg   Protein: 7.5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Janelle Albrecht

    Looks fab!  Can’t wait to try!

  • http://theguiltlesslife.wordpress.com/ Anna @ The Guiltless Life

    Yum! We just had a whole thing of Costco potato salad when 10 of my friends and I headed out for a weekend to Mayne Island to a cabin there. It was so delicious but it tasted so heavy, and no doubt had the calories to match! I love that you included the dill and the pickle – adds a distinct potato salad flavour that’s necessary – but I love this mayo-less one! Thanks so much!

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