Ingredients
– 3 hard boiled eggs – Add protein and creamy bites without mayo heaviness
– 1.5 pounds mini potatoes (yellow or red, washed with peels on) – Waxy varieties hold shape, skins add fiber and color
– 0.75 cup non-fat plain Greek yogurt – Tangy base for dressing, packs protein and probiotics
– 3 tablespoons olive oil – Healthy fats for smoothness and richness
– 2 garlic cloves peeled and roughly chopped – Punchy aroma and depth
– 2 tablespoons white wine vinegar – Bright acidity to balance richness
– 1 tablespoon Dijon mustard – Zesty kick and emulsifies dressing
– 1 teaspoon celery salt – Key flavor booster, mimics classic taste smarter
– 0.25 teaspoon black pepper plus additional to taste and for cooking potatoes – Fresh grind for subtle heat
– 3 green onions divided – Two blended in dressing, rest chopped for crunch and freshness
– 2 stalks celery finely diced – Crisp texture and mild veggie bite
– 2 tablespoons capers rinsed and drained – Salty pop that elevates everything
Instructions
1-First Step: Prep the hard boiled eggs Boil eggs in simmering water 10-12 minutes for firm yolks. Plunge into ice bath, peel, dice small. Use boiling water method for easy peeling, especially old eggs. Vegan? Skip or sub chickpeas. Takes 15 minutes total, do ahead.
2-Second Step: Cook the potatoes Place 1.5 pounds mini potatoes in large pot, cover with water by 1 inch. Salt generously (potatoes soak it up!), add pinch black pepper. Boil until tender, 10-20 minutes. DON’T OVERCOOK or they turn mushy! Drain. Waxy reds or yellows best. Gluten-free safe.
3-Third Step: Make the dressing In food processor or blender: 0.75 cup Greek yogurt, 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp Dijon, 2 garlic cloves, 1 tsp celery salt, 0.25 tsp black pepper, 2 green onions in pieces. Blend smooth. Creamy magic! Full-fat yogurt ok for richer taste. Low-cal crowd, this shines.
4-Fourth Step: Dress the warm potatoes Cut drained warm potatoes into 1.5-inch chunks, bowl ’em up. Pour 3/4 dressing over hot ones, stir. Let sit 10 minutes, stir occasionally. Warm potatoes absorb flavors best. YUM factor skyrockets here.
5-Fifth Step: Mix in add-ins Fold in 2 stalks finely diced celery, 2 tbsp rinsed capers, diced eggs, remaining chopped green onion. Stir well. Taste, adjust salt/pepper. Bold yet balanced!
6-Final Step: Chill and serve Refrigerate until serving. Before plating, stir in last dressing bit and reserved green onion. Serve cold or room temp. Pairs great with au gratin potatoes for potato lovers or grilled meats. For more inspo, check this no-mayo potato salad recipe.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use waxy mini, red, or fingerling potatoes to hold shape; avoid starchy russets.
🔥 Pour dressing over warm potatoes for best flavor absorption and creaminess.
🧂 Salt generously at every step – celery salt is key for authentic taste.
- Prep Time: 5 minutes
- Chill: 30 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Boil
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg