Creamy Potato Salad with Eggs and Mayo – Quick & Delicious

Nothing says comfort like a good potato salad, and this version brings all the creamy, tangy, and satisfying elements you love — just made a bit lighter and more mindful. This Potato Salad with Eggs is a crowd-pleasing side dish that’s perfect for picnics, barbecues, meal prep, or holiday tables. With tender potatoes, chopped hard-boiled eggs, and a perfectly seasoned creamy dressing, it hits all the right notes while fitting into a balanced lifestyle.

Why You’ll Love This Recipe

Lighter and Healthier: Uses a smart mix of light mayo and Greek yogurt.
Protein Boosted: Thanks to hard-boiled eggs.
Perfectly Balanced: Creamy, tangy, and flavorful without being heavy.
Easy to Make Ahead: Tastes even better the next day.
Great for Gatherings: A classic side that never goes out of style.

Ingredients

• 2 lbs Yukon gold or red potatoes, cut into chunks
• 4 large eggs, hard-boiled and chopped
• ½ cup light mayonnaise
• ¼ cup plain nonfat Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 celery stalk, finely chopped
• ¼ cup red onion, finely chopped
• Salt and pepper to taste
• Optional: paprika or chopped fresh parsley for garnish

Instructions

Cook the Potatoes:

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 10–12 minutes, or until fork-tender. Drain and let cool slightly.

Make the Dressing:

In a large bowl, whisk together the mayonnaise, Greek yogurt, mustard, vinegar, salt, and pepper until smooth.

Combine Everything:

Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently toss to coat everything evenly. Taste and adjust seasoning if needed.

Chill and Serve:

Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with a sprinkle of paprika or fresh herbs, if desired.

Nutritional Information

• Calories: 180
• Carbs: 22g
• Protein: 6g
• Fat: 7g
• Fiber: 2g
• Sugar: 2g

Tips for Success

• Use Waxy Potatoes: Yukon gold or red potatoes hold their shape best.
• Let It Chill: Giving the salad time to rest in the fridge allows the flavors to develop.
• Don’t Overcook the Potatoes: You want them tender but not mushy.
• Customize: Add chopped pickles, relish, dill, or even a pinch of smoked paprika for extra flair.
• Make Ahead: Perfect dish to prep the night before a cookout or event.

Why This Recipe Works

This potato salad brings the nostalgic flavor of the traditional version, but with a few healthier swaps to lighten it up. Greek yogurt adds creaminess and protein without overpowering the classic taste, and the eggs bring richness and texture. The balance of tangy mustard and vinegar ties everything together in a fresh, satisfying bite.

This Potato Salad with Eggs is proof that comfort food can be both delicious and nourishing. It’s the kind of side dish that disappears fast — and no one will know it’s been made a little lighter. Whether it’s served next to grilled chicken, a sandwich, or enjoyed all on its own, it’s always a winning choice.