When I think back to the holiday tables of my childhood—Easter mornings filled with laughter, Thanksgiving afternoons that lingered into the evening, and Christmas dinners where the kitchen smelled like warmth itself—one dish always sat proudly among the turkey, ham, and green beans: potato salad. It was the kind of recipe that seemed to connect every generation, always familiar, always comforting.
This version is one that’s especially close to my heart. It keeps that creamy, hearty texture we all love but lightens things up in the most delicious way. Instead of using only mayonnaise, I blend it with plain low-fat yogurt, which gives a lovely tang and makes every bite feel fresh. The result is a healthy potato salad with yogurt and mayo that fits beautifully on both festive tables and weekday dinners alike.
I can still picture my mother gently folding in the warm cubes of potato, her favorite mixing bowl resting on the counter beside her coffee pot. These days, I still make it in that same spirit—simple, wholesome, and perfect for sharing. Whether it’s Easter brunch with friends, a Thanksgiving side dish, or part of a cozy Christmas spread, this light holiday potato salad recipe brings joy to every plate.
And don’t worry—though it’s healthier, it’s every bit as delicious as the traditional version. The creamy dressing clings to tender potatoes, the hint of mustard adds brightness, and the chopped parsley gives it that touch of freshness that ties everything together. If you’ve been searching for a nostalgic recipe with a wholesome twist, you just found it.
Ingredients
8 medium potatoes, skin on
1 tsp (5 ml) salt, divided
Pinch of mustard powder
Lemon juice and black pepper to taste
½ cup (125 ml) mayonnaise, preferably reduced-fat
½ cup (125 ml) plain low-fat yogurt
1 tbsp (15 ml) fresh parsley, chopped
½ red or green bell pepper, seeds removed and chopped
½ onion, finely chopped
1 hard-boiled egg, peeled and chopped (optional)
Instructions
1 ) Boil the Potatoes
Place the potatoes and ½ teaspoon of salt into a large pot of water. Bring to a boil and cook until tender, about 20 minutes depending on size. Drain and allow to cool slightly. Once they’re cool enough to handle, peel off the skins and cut the potatoes into bite-sized cubes.
2 ) Prepare the Dressing
In a medium bowl, combine the mustard powder, remaining salt, lemon juice, and black pepper. Add the mayonnaise and yogurt, stirring until the mixture becomes silky and smooth. This combo is what gives the salad its balanced richness and lightness.
3 ) Combine Everything
In a large mixing bowl, add the cubed potatoes, chopped red or green pepper, and onion. Pour the dressing over the top and gently fold everything together, being careful not to mash the potatoes. The goal is to coat every piece without losing that soft, rustic texture.
4 ) Add the Finishing Touch
Sprinkle the top with chopped parsley and the optional chopped egg for color and extra creaminess. Chill in the refrigerator for at least 30 minutes before serving.
Pro Tips from My Kitchen
Choose the right potato: Waxy potatoes like Yukon Gold or red potatoes hold their shape best. Russets work too, but be gentle when mixing—they’re softer.
Don’t overcook the potatoes: Tender, not mushy. A fork should slide in easily but the pieces should stay firm.
Add a little tang: A teaspoon of Dijon mustard or a splash of apple cider vinegar makes the flavor pop.
Quick chop tip: I use my Hamilton Beach food chopper to dice onions and peppers evenly in seconds—less crying, more cooking.
Let it rest: Always chill the salad before serving. The flavors meld together beautifully after 30 minutes or so in the fridge. Until then, you can have a cup of coffee from this pretty functional tool , BLACK+DECKER 12-Cup Programmable Coffeemaker.
Make-Ahead, Storage & Serving
This salad keeps wonderfully when made ahead. Prepare it the day before your gathering and refrigerate overnight—it actually tastes better the next day!
Storage: Keep in a sealed container in the refrigerator for up to 3 days.
Do not freeze — the texture won’t hold up.
Serving idea: For Easter or Thanksgiving, serve it in a large ceramic bowl garnished with parsley sprigs and a few extra egg slices.
Variations to Try
Add crunch: Toss in diced celery or pickles for a more classic Southern style.
Make it herby: Fresh dill, chives, or tarragon add an aromatic twist.
Go Mediterranean: Mix in a few olives, a sprinkle of feta, and a drizzle of olive oil.
Egg-free version: Skip the boiled egg and increase the yogurt slightly for extra creaminess.
Nutrition & Why It’s Healthier
By replacing half the mayo with plain low-fat yogurt, you reduce fat and calories significantly without sacrificing flavor. Yogurt adds protein, probiotics, and a natural tang that balances the richness of mayonnaise.
Calories (approx): 220 per serving
Protein: 6g
Fat: 8g
Carbs: 28g
Fiber: 3g
It’s a light, guilt-free option that still satisfies every craving for that creamy, nostalgic potato salad flavor.
Kitchen Companions
I like to enjoy a cup of coffee while preparing this salad — there’s something relaxing about it. My BLACK+DECKER 12-Cup Programmable Coffeemaker keeps a fresh pot brewing while I chop and mix. It’s a small tradition that makes cooking feel even more comforting during the holidays.
And when it comes to chopping those peppers and onions quickly? My Hamilton Beach Food Processor & Vegetable Chopper is my little holiday helper.
Perfect for Every Holiday
This light holiday potato salad recipe has graced my table at every major celebration.
Easter: The lemony brightness pairs perfectly with glazed ham.
Thanksgiving: It complements roasted turkey and gravy beautifully.
Christmas: Its creamy texture and colorful veggies make it look festive on any buffet spread.
Whether you’re serving a crowd or keeping things cozy, it’s one of those recipes that tastes like home.
Frequently Asked Questions:
Can I use Greek yogurt instead of plain yogurt?
Yes! Greek yogurt makes the dressing even thicker and tangier. You may want to thin it slightly with a splash of milk or lemon juice.
Can I make it without mayonnaise?
Absolutely. Replace mayo with all yogurt and add a teaspoon of olive oil for smoothness.
What kind of mustard works best?
A little mustard powder or Dijon gives just the right kick without overpowering.
How long can I leave potato salad out at room temperature?
No more than 2 hours — always keep it chilled, especially during gatherings.
How do I keep the potatoes from falling apart?
Let them cool before adding dressing and handle gently when stirring.
Can I use sweet potatoes instead?
Yes! They make a beautiful, naturally sweet twist on the traditional salad.
Can I double the recipe for a big family gathering?
Definitely. Just be sure to use a large enough mixing bowl (and a little extra parsley for garnish).