5 Delicious Low-Calorie Potato Salad Recipes Without Mayo

If you’re looking for tasty potato salad recipes that skip the mayo and keep the calories low, you’re in the right place! These five delicious options are perfect for a light side dish or packed lunch, each under 250 calories. Let’s get cooking with these fresh and satisfying salads that bring all the flavor without the extra calories!

Lemon Herb Potato Salad: Baby Potatoes, Olive Oil, Fresh Parsley.

This Lemon Herb Potato Salad is a bright and refreshing take on a classic side dish. Using tender baby potatoes, a light drizzle of olive oil, and fresh parsley, this recipe offers a burst of flavor without the heaviness of mayonnaise. It’s simple to make and perfect for any gathering or a light lunch.

Tossed together with zesty lemon juice, this salad is not only satisfying but also under 250 calories per serving. Plus, it takes less than 30 minutes to prepare, making it a great option for busy weeknights or spontaneous picnics!

Ingredients

• 1 pound baby potatoes
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: In a pot of salted water, bring the baby potatoes to a boil. Cook until tender, about 15 minutes. Drain and let cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Toss the Salad: Once the potatoes are cool enough to handle, cut them in half and transfer to a large bowl. Add the dressing and fresh parsley, tossing gently to combine.
4. Serve: Adjust seasoning if necessary, then serve chilled or at room temperature.

Mustard Vinaigrette Potato Salad: Red Potatoes, Dijon Mustard, Apple Cider Vinegar.

This mustard vinaigrette potato salad is a light and refreshing take on a classic dish. Using red potatoes, it offers a delightful creaminess without the heaviness of mayo. The tangy Dijon mustard and smooth apple cider vinegar create a zesty dressing, making every bite burst with flavor. It’s simple to prepare, making it a perfect side dish for any meal.

The combination of tender red potatoes and a bright vinaigrette makes this salad not just tasty, but also visually appealing. It’s an ideal option for potlucks or picnics, where you want something that feels indulgent yet remains under 250 calories. Enjoy this vibrant salad on a warm day or as a complement to your favorite protein!

Ingredients

• 1.5 pounds red potatoes, diced
• 2 tablespoons Dijon mustard
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Cook the Potatoes: In a large pot, add diced red potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
2. Make the Dressing: In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey (if using), salt, and pepper.
3. Combine: In a large bowl, add the cooled potatoes. Pour the dressing over the potatoes and gently toss to coat.
4. Garnish: Sprinkle chopped parsley on top before serving.

Avocado Dill Potato Salad: Yukon Gold Potatoes, Mashed Avocado, Fresh Dill.

This Avocado Dill Potato Salad is a light and creamy twist on the classic recipe, offering a fresh flavor without the heaviness of mayonnaise. The creamy mashed avocado blends perfectly with tender Yukon Gold potatoes, creating a satisfying dish that’s both nutritious and delicious. The addition of fresh dill gives it a vibrant herbal note, making it a perfect side for any meal.

Simple to prepare, this salad comes together in no time. It’s an ideal choice for picnics, barbecues, or just a quick weeknight dinner. With its bright flavors and creamy texture, it’s bound to become a favorite!

Ingredients

• 2 pounds Yukon Gold potatoes, diced
• 2 ripe avocados
• 1/4 cup fresh dill, chopped
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Cook the Potatoes: In a large pot, bring salted water to a boil. Add the diced Yukon Gold potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Avocado: In a medium bowl, mash the avocados with lemon juice, garlic powder, salt, and pepper until smooth.
3. Combine the Ingredients: In a large bowl, mix the cooled potatoes with the mashed avocado. Add fresh dill and gently stir until well combined.
4. Season to Taste: Adjust the seasoning with more salt, pepper, or lemon juice as desired.
5. Serve: Chill the salad for at least 30 minutes before serving to let the flavors meld together.

Greek-Style Potato Salad: Russet Potatoes, Olive Oil, Lemon Juice, Oregano.

This Greek-Style Potato Salad is a delightful twist on the classic dish, offering a refreshing and zesty flavor profile without the heaviness of mayo. The combination of russet potatoes, olive oil, and lemon juice gives it a light, tangy taste that complements the earthy oregano perfectly. It’s not only simple to make but also a great option for those looking to enjoy a healthier side dish.

The salad is versatile and can be served warm or cold, making it ideal for picnics or barbecues. Plus, it’s packed with flavor while keeping the calories under control, making it a guilt-free choice for any occasion.

Ingredients

• 2 cups russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Boil the Potatoes: In a pot, bring water to a boil and add the diced potatoes. Cook for about 10-15 minutes until tender. Drain and let cool.
2. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Combine Ingredients: In a large bowl, toss the cooled potatoes with red bell pepper, red onion, and the dressing until well coated.
4. Add Feta: If using, gently fold in the crumbled feta cheese.
5. Serve: Enjoy immediately or refrigerate for about 30 minutes to let the flavors meld before serving.

Garlic & Chive Potato Salad: Fingerling Potatoes, Minced Garlic, Chopped Chives.

This Garlic & Chive Potato Salad is a refreshing twist on the classic dish. Using fingerling potatoes, you get a delightful texture with every bite. The minced garlic adds a punch of flavor, while fresh chives bring a lovely brightness that’s hard to resist. It’s a simple recipe that’s perfect for any gathering or even a light lunch!

With minimal ingredients and straightforward steps, this salad is quick to whip up and can be enjoyed warm or cold. Plus, at under 250 calories per serving, you can indulge without the guilt!

Ingredients

• 1.5 pounds fingerling potatoes
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 1/4 cup chopped fresh chives
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Boil the Potatoes: Place the fingerling potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. Prepare the Dressing: In a large bowl, whisk together olive oil, minced garlic, lemon juice, salt, and pepper.
3. Toss the Salad: Add the warm potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly.
4. Add Chives: Fold in the chopped chives for a fresh touch.
5. Serve: Enjoy warm or refrigerate for a chilled salad. Either way, it’s delicious!