How to Make All-American Yukon Gold Potato Salad 

Nothing says picnic, potluck, or summer gathering quite like a big bowl of potato salad. This All-American Yukon Gold Potato Salad is a creamy, flavorful, and refreshing take on the traditional version—only lighter and better for everyday enjoyment. With tender potatoes, crunchy veggies, and a tangy dressing that doesn’t overdo the mayo, it’s everything you love about classic potato salad, made a little more wholesome.

Why You’ll Love This Recipe

Creamy but Not Heavy – Uses a mix of Greek yogurt and light mayo for the perfect balance.
Packed with Flavor – Dijon mustard, celery, scallions, and vinegar bring brightness and depth.
Perfect for Any Occasion – BBQs, lunches, family meals—you name it.
Make-Ahead Friendly – Gets even better after chilling for a few hours.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• ½ cup plain nonfat Greek yogurt
• ¼ cup light mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp celery seed (optional)
• Salt and pepper, to taste
• ½ cup diced celery
• ¼ cup chopped scallions (green and white parts)
• 2 tbsp chopped fresh parsley
• 2 hard-boiled eggs, chopped (optional)

Instructions

Cook the Potatoes:

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

Make the Dressing:

In a large bowl, whisk together Greek yogurt, light mayo, Dijon mustard, apple cider vinegar, celery seed (if using), salt, and pepper.

Combine the Salad:

Add warm (not hot) potatoes to the dressing and toss gently to coat. Stir in celery, scallions, and parsley. Fold in chopped eggs if using.

Chill & Serve:

Cover and refrigerate for at least 1 hour before serving. Taste and adjust seasoning as needed before serving.

Nutritional Information (Per Serving – Approximate, based on 8 servings)

• Calories: 180
• Fat: 6g
• Carbs: 24g
• Protein: 6g
• Fiber: 3g
• Sugar: 2g

Tips for Success

• Don’t Overcook the Potatoes – You want them tender, not mushy.
• Dress While Warm – Potatoes absorb more flavor when slightly warm.
• Customize It – Add chopped dill pickles, a dash of paprika, or swap scallions for red onion for a new twist.
• Meal Prep Friendly – Keeps well in the fridge for 3–4 days.

Why This Recipe Works

This recipe delivers the comfort and nostalgia of traditional potato salad with some smart swaps that keep it lighter and fresher. The use of Greek yogurt adds creaminess and protein without excess fat, while the combination of crunchy vegetables and herbs gives each bite a burst of flavor. It’s satisfying, simple to make, and just as delicious as you remember.

This All-American Yukon Gold Potato Salad is everything a great side dish should be: creamy, flavorful, fresh, and totally comforting. Whether it’s a backyard cookout or a weekday lunch, this version lets you enjoy a beloved classic while feeling good about what’s on your plate. Make it once, and it might just become your go-to potato salad from here on out.