10 Delicious Low-Calorie Southern Potato Salad Variations

If you’re looking to satisfy your craving for Southern potato salad without the heavy calorie load, you’re in the right place. This collection of 10 variations keeps things light and fresh, ensuring each scoop is packed with flavor while staying under 250 calories. Whether you’re prepping for a picnic or just want a tasty side dish, these recipes deliver the classic comfort of potato salad in a healthier way.

Classic Lightened-Up Southern Potato Salad: Red Potatoes, Light Mayo, Dijon Mustard.

This classic Southern potato salad is a refreshing twist on a beloved favorite, perfect for picnics or family gatherings. With tender red potatoes, creamy light mayo, and zesty Dijon mustard, every bite offers a delightful combination of flavors and textures.

Simple to make, this lightened-up version keeps the traditional taste while cutting down on calories. It’s a great side dish that packs a punch without the heaviness. Plus, it’s versatile enough to pair with almost any main course!

Ingredients

• 2 pounds red potatoes, diced
• 1/2 cup light mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil the Potatoes: In a large pot, cover diced potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine light mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Add the Ingredients: Once the potatoes are cool, gently fold them into the dressing along with the red onion and celery.
4. Chill: Cover the salad and refrigerate for at least 1 hour to let the flavors meld.
5. Serve: Garnish with fresh parsley before serving. Enjoy your lightened-up Southern potato salad!

Southern Potato Salad With Greek Yogurt: Yukon Gold Potatoes, Greek Yogurt, Apple Cider Vinegar.

This Southern potato salad puts a fresh twist on a classic dish by incorporating Greek yogurt instead of traditional mayonnaise. The smooth, creamy texture of Yukon Gold potatoes pairs perfectly with the tangy flavor of apple cider vinegar and the lightness of Greek yogurt. This recipe is simple to whip up, making it a great option for gatherings or a tasty side for any meal.

The result is a delightful potato salad that’s not just delicious but also light on calories. You’ll enjoy the creaminess without the guilt, making it a win-win for anyone watching their calorie intake. Plus, it’s a breeze to make, so you’ll have more time to enjoy the company of friends and family.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced
• 1 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1/4 cup red bell pepper, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil the Potatoes: Place the diced Yukon Gold potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a bowl, combine Greek yogurt, apple cider vinegar, and Dijon mustard. Stir until smooth and well mixed.
3. Add Vegetables: Once the potatoes are cooled, add them to the bowl with the dressing. Fold in the red onion, celery, and red bell pepper.
4. Season: Season the mixture with salt and pepper to taste. Mix gently to avoid mashing the potatoes.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. Garnish with fresh parsley before serving.

Spicy Cajun Potato Salad: Russet Potatoes, Light Mayo, Cajun Seasoning.

This Spicy Cajun Potato Salad brings a kick to a classic dish. With tender russet potatoes coated in light mayo and seasoned with bold Cajun spices, every bite bursts with flavor. It’s simple to whip up and perfect for summer barbecues or family gatherings.

The balance of creaminess from the mayo and the heat from the Cajun seasoning makes this salad a standout. Plus, it’s under 250 calories, so you can enjoy a generous serving without any guilt!

Ingredients

• 4 medium russet potatoes, peeled and diced
• 1/4 cup light mayonnaise
• 2 tablespoons Cajun seasoning
• 1 tablespoon Dijon mustard
• 1/4 cup red onions, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: Place the diced russet potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine the light mayonnaise, Cajun seasoning, Dijon mustard, and a pinch of salt and pepper.
3. Add the Veggies: Stir in the chopped onions, celery, and parsley into the dressing mix.
4. Combine: Once the potatoes have cooled, gently fold them into the dressing mixture until well-coated.
5. Chill and Serve: Refrigerate the potato salad for at least 30 minutes before serving to let the flavors meld. Enjoy!

Southern Sweet Pickle Potato Salad: Red Potatoes, Light Mayo, Sweet Pickle Relish.

This Southern Sweet Pickle Potato Salad is a delightful blend of flavors that brings a touch of nostalgia to any meal. The creamy texture from the light mayo pairs perfectly with the tangy sweetness of the pickle relish, creating a salad that’s both refreshing and satisfying. Using red potatoes not only adds a beautiful pop of color but also ensures a firm bite that holds up well against the dressing.

Simple to whip up, this potato salad is a great side for barbecues, picnics, or family gatherings. It’s light but still hearty enough to complement grilled meats or sandwiches. Plus, at under 250 calories per serving, it’s a guilt-free addition to your meal spread!

Ingredients

• 4 cups red potatoes, diced
• 1/4 cup light mayonnaise
• 1/4 cup sweet pickle relish
• 1 tablespoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced red potatoes and cook until tender, about 15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine light mayonnaise, sweet pickle relish, and Dijon mustard. Stir until well mixed.
3. Add the Veggies: Once the potatoes are cool, add them to the bowl along with red onion, celery, and fresh dill. Gently fold to combine.
4. Season: Taste and season with salt and pepper as desired.
5. Chill: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Dill & Mustard Potato Salad: Baby Potatoes, Dijon Mustard, Fresh Dill.

This Dill & Mustard Potato Salad packs a punch with its tangy Dijon mustard and fresh dill. It’s a refreshing twist on traditional potato salad, making it perfect for picnics or summer barbecues. The baby potatoes add a tender texture that pairs beautifully with the zesty dressing.

Making this salad is straightforward and quick, taking only about 30 minutes from start to finish. Simply boil the potatoes, toss them in the dressing, and let the flavors meld for a bit. It’s a delightful, guilt-free side dish under 250 calories!

Ingredients

• 1.5 pounds baby potatoes
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped (optional)

Instructions

1. Boil the Potatoes: Place the baby potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
2. Prepare the Dressing: In a large bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.
3. Toss the Salad: Cut the potatoes in half and add them to the bowl with the dressing. Add the chopped dill and red onion if using. Toss gently to coat the potatoes evenly.
4. Chill and Serve: Let the salad sit in the refrigerator for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

No-Mayo Southern Potato Salad: Yukon Gold Potatoes, Olive Oil, Lemon Juice.

This no-mayo Southern potato salad is a refreshing twist on a classic dish. With Yukon Gold potatoes, a drizzle of olive oil, and a splash of lemon juice, it delivers a light yet satisfying flavor.

Simple to make, this salad perfectly balances creamy potatoes with zesty citrus and fragrant herbs. Enjoy it as a side at picnics, barbecues, or any meal.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Make the Dressing: In a bowl, whisk together olive oil, lemon juice, and Dijon mustard until well combined.
3. Toss Everything Together: In a large mixing bowl, combine the cooled potatoes, red onion, parsley, and dressing. Season with salt and pepper to taste.
4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together before serving.

Creamy Avocado Potato Salad: Red Potatoes, Mashed Avocado, Lime Juice.

This creamy avocado potato salad is a fresh take on a classic dish. The vibrant flavors of lime juice and the smooth texture of mashed avocado create a delicious and healthy alternative to traditional mayonnaise-based salads. It’s simple to make and perfect for picnics, barbecues, or as a side dish for any meal.

The combination of tender red potatoes and rich avocado makes every bite satisfying. Plus, with the addition of lime juice, you’ll enjoy a zesty twist that brightens the entire dish. This recipe is not just tasty but also light, making it a great option for those watching their calorie intake.

Ingredients

• 4 cups red potatoes, diced
• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced red potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Avocado: In a bowl, mash the avocado with lime juice, garlic powder, salt, and pepper until smooth.
3. Combine: In a large mixing bowl, combine the cooled potatoes with the avocado mixture. Gently fold in the chopped cilantro.
4. Season: Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
5. Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld together.

Southern Potato Salad With Sour Cream: Russet Potatoes, Light Sour Cream, Green Onions.

This Southern Potato Salad with sour cream is a creamy, tangy delight that’s perfect for picnics or potlucks. Made with russet potatoes, light sour cream, and fresh green onions, it strikes a balance between comfort food and healthier eating. The combination of flavors gives it a refreshing twist that everyone will enjoy.

Simple to prepare, this salad can be whipped up in no time, making it an excellent choice for busy days. The creamy texture from the sour cream pairs wonderfully with the potatoes, while the green onions add a nice crunch and vibrant color. Give this recipe a try!

Ingredients

• 4 cups russet potatoes, peeled and cubed
• 1 cup light sour cream
• 1/4 cup mayonnaise
• 1/2 cup green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar (optional)

Instructions

1. Boil the Potatoes: In a large pot, add the cubed russet potatoes and cover with water. Bring to a boil and cook for about 10-12 minutes, or until tender. Drain and let cool.
2. Make the Dressing: In a large bowl, combine light sour cream, mayonnaise, garlic powder, salt, and black pepper. Stir until well mixed.
3. Combine: Add the cooled potatoes and chopped green onions to the dressing. Gently fold everything together until the potatoes are well coated.
4. Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
5. Serve: Optionally drizzle with apple cider vinegar before serving, if desired. Enjoy your Southern Potato Salad!

Vinegar-Based Southern Potato Salad: Baby Potatoes, Apple Cider Vinegar, Dijon Mustard.

This vinegar-based Southern potato salad brings a refreshing twist to a classic dish. Using tender baby potatoes, the salad is dressed with a bright combination of apple cider vinegar and Dijon mustard, creating a tangy and flavorful experience. It’s a fantastic option for those looking for a lighter, yet satisfying side dish that pairs perfectly with grilled meats or as part of a picnic spread.

Not only is this recipe simple to whip up, but it also highlights the natural flavors of the ingredients. The crunchy herbs add a nice texture, while the vinegar brings a zesty punch. This salad is sure to be a hit at any gathering!

Ingredients

• 1.5 pounds baby potatoes
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool.
2. Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined.
3. Assemble the Salad: Once the potatoes are cool, cut them in half or quarters, depending on their size. In a large bowl, combine the potatoes with the dressing, parsley, and chives. Toss gently to coat.
4. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Southern Potato Salad With Smoked Paprika: Red Potatoes, Greek Yogurt, Smoked Paprika.

This Southern potato salad brings a refreshing twist with the use of red potatoes and Greek yogurt, making it both creamy and light. The smoked paprika adds a warm, smoky flavor that elevates this classic dish, resulting in a delightful balance of taste and texture. It’s simple to whip up, making it a great side for any gathering or even a quick meal at home.

Whether you’re serving it at a barbecue or enjoying it as a quick lunch, this potato salad is bound to impress. With the creamy goodness from Greek yogurt and the vibrant notes from smoked paprika, every bite is a treat. Plus, it keeps the calorie count in check!

Ingredients

• 2 pounds red potatoes, diced
• 1 cup Greek yogurt
• 1 tablespoon smoked paprika
• 1 tablespoon Dijon mustard
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced red potatoes and cook for about 10-15 minutes, or until fork-tender. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine Greek yogurt, smoked paprika, Dijon mustard, salt, and pepper. Stir until smooth.
3. Add Veggies: Once potatoes are cool, gently fold them into the yogurt mixture along with the diced red onion and chopped parsley.
4. Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve: Serve chilled as a side dish and enjoy your flavorful, healthy twist on a classic Southern potato salad!