Creamy Greek Yogurt Potato Salad (No Mayo!)
A combination of fat free yogurt and hummus make a cool, creamy dressing for this mayo-free potato salad. I’ve been making it for years and people always ask me for the recipe!
What you’ll love about this recipe:
- Protein Boost. Traditional mayo is swapped out for a delicious dressing made with protein-packed Greek yogurt and hummus.
- Perfect for Sharing. So many people have told me this is the best potato salad they’ve ever had. Even mayo lovers ask me for the recipe (before they even know that it’s mayo-free!)
- Quick and Easy. This potato salad is delicious warm or cold, so you can eat it right away or prep it in advance.
Say Hello to You New Favorite Potato Salad with Greek Yogurt
There’s a first time for everything:
- Eating rhubarb.
- Making steamed buns.
- Eating cool, creamy potato salad.
Yeah, you read that right. I only recently had my first bite of creamy potato salad.
My aversion to mayonnaise (sorry, I know some of you think it’s good, but I find it repulsive!) had always prevented me from enjoying this delicious salad. Until now.
I was flipping through a recent issue of Food+Wine when I saw this idea. It looked like a normal homemade potato salad, but it used hummus and yogurt.
And, most notably, no mayo.
This potato salad recipe immediately got added to my “to try” list.
So one night we decided to grill up some burgers, and I knew that it was the perfect time to try this Greek yogurt potato salad.
I mixed it up, but I have to confess it looked so much like the potato salad dressing that I’ve been avoiding all these years that I was a little hesitant to take a bite. (Which was ridiculous since I made the stuff and I knew that there was absolutely no mayonnaise in it.)
So I took a small nibble.
And it. was. awesome.
It turns out that the combination of yogurt and hummus makes the perfect mayo substitute!
I mean, we were lucky that there was any left by the time the burgers were done – I couldn’t keep out of it!
For those of you who hate mayo, or who just love potato salads, this is a great substitute. Those of you that do eat mayo will enjoy it too – Shawn said that it actually tastes very similar. It’s cool, creamy, and slightly tangy. The hummus flavor isn’t nearly as pronounced as you might imagine it would be, and it has a whole lot less fat (about 3 grams of fat in mine, compared to over 20 grams in traditional versions.)
This has become one of those recipes that I make over and over again, and it’s something of a signature dish for me at summer cookouts. If you’re looking for a lighter alternative to potato salads that’s made with real food ingredients, go ahead and give it a try — I bet you’ll become a huge fan, too!
So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.
Ingredients You’ll Need
Yukon Gold Potatoes. The waxy texture of Yukon golds holds up nicely in salad without being grainy or mealy. Plus they have thin skin, which means you don’t need to peel them!
Fat Free Greek Yogurt. Using fat free yogurt is actually important here since it’s a little thinner than whole milk yogurt. If you don’t use fat free and find your dressing it too thick, think it out with a tablespoon or two of the water you boiled the potatoes in. My favorite yogurt to use is Chobani.
Hummus. Hummus ads so much flavor to the salad, which is great because it means less seasonings for you to add. I usually use plain hummus (Sabra is my go-to brand) but you can definitely mix it up with a flavor like roasted red pepper or even a spicy version.
White onion. Adds a little sharpness and crunch.
Celery. For even more flavor and crunch.
Gherkins. Whatever you do, do NOT skip these sweet little pickles. This potato salad just isn’t the same without the sweet and tangy flavor that they add. If you absolutely have to use a substitute, swap in pickle relish.
Fresh dill.
How to make potato salad without mayonnaise
Boil the potatoes in heavily salted water until they’re fork-tender.
Mix the yogurt and hummus together.
Stir in the onions, celery, pickles, and dill. Add salt to taste.
Combine the dressing and the cooked potatoes.
Serve immediately or refrigerate for later.
Pro tips for the best potato salad
- Cube your potatoes to speed up the cooking process. They will break down a little as you stir them into the dressing, so don’t worry too much about making them look perfect, but try to make the pieces generally the same size for even cooking.
- Salt the water to season the potatoes from the inside out.
- Add the dressing while the potatoes are warm for maximum flavor absorption.
Commonly asked questions
How to store
Store this Greek yogurt potato salad in the refrigerator for up to 5 days.
Can I use a different type of potato?
Absolutely, but waxy potatoes like Yukon Gold or Red work best for texture for salads.
Is this salad gluten-free?
Yes, without any substitutions. Just be sure to check the labels on your hummus and pickles to make sure there are no sneaky ingredients.
More mayo free potato salad recipes:
- Red Potato Salad with Chimichurri and Spring Vegetables
- Warm Fingerling Potato Salad with Spring Vegetables and Sherry Vinaigrette
- Nicoise-Style Potato Salad
- Dijon Potato Salad with Crispy Ham
Creamy Potato Salad, Hold the Mayo
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 yellow onion chopped
- ¾ cup hummus (10 ounce container)
- ½ cup plain fat-free Greek yogurt
- 3 ribs celery chopped
- 2 Tablespoons chopped gherkins
- ¼ cup fresh dill chopped
- salt
Instructions
- Cut the potatoes into 2-inch cubes. Place in a large stockpot and cover with cold water. Salt generously.
- Bring the potatoes to a a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes. Drain.
- While the potatoes cook, combine the yogurt and hummus in a large bowl. Stir until completely blended.
- Stir in the onion, celery, pickles, and dill. Season to taste with salt.
- Add the cooked potatoes and stir to combine. Serve immediately or refrigerate until chilled.
This post was originally published May 11, 2010. Updated July 13, 2025 with new text and photos.
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The hummus is a brilliant idea. Though I didn’t really follow the recipe other than the amount of potatoes, the celery, and the actual dressing. I loved the flavor. I used Ithaca’s garlic lemon.
I made this and it was very good – will make again.
How many days would this keep for in the fridge?
3-4