Potato salad doesn’t have to be heavy or loaded with calories to be delicious! This collection of ten egg-free potato salad recipes keeps things light, each under 250 calories. From tangy dressings to fresh herbs and unique ingredients, these options will add a tasty twist to your meals without weighing you down. Whether you’re prepping for a summer picnic or just looking for a healthy side dish, you’re in for a treat!
Classic Dijon Potato Salad: Red Potatoes, Dijon Mustard, Greek Yogurt.

This Classic Dijon Potato Salad is a delightful twist on a traditional favorite. With its creamy texture from Greek yogurt and the tangy kick of Dijon mustard, it’s a refreshing side dish that complements any meal. Plus, it’s super simple to whip up, making it perfect for picnics or barbecues.
Using red potatoes gives this salad a vibrant color and a slightly sweet taste. The combination of ingredients creates a harmonious balance that is both satisfying and light. Enjoy this dish knowing it’s under 250 calories per serving!
Ingredients
- 2 pounds red potatoes, diced
- 1/4 cup Dijon mustard
- 1 cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh chives
Instructions
- Boil the Potatoes: In a large pot, bring water to a boil and add the diced red potatoes. Cook until tender, about 15-20 minutes. Drain and let cool.
- Mix the Dressing: In a bowl, whisk together the Dijon mustard, Greek yogurt, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Combine: In a large mixing bowl, add the cooled potatoes and pour the dressing over them. Toss gently to coat the potatoes evenly.
- Add Chives: Stir in the chopped chives for an added layer of flavor. Adjust seasoning if necessary.
- Chill & Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Garlic Herb Potato Salad: Baby Potatoes, Olive Oil, Fresh Parsley.

This Garlic Herb Potato Salad is light, refreshing, and bursting with flavor. Made with tender baby potatoes, a drizzle of olive oil, and a sprinkle of fresh parsley, it’s a delightful dish that feels indulgent without the extra calories. The garlic adds a nice kick while the herbs brighten everything up, making it a perfect side for any meal.
Best of all, it’s super easy to whip up! Just boil the potatoes, toss them in the dressing, and let the flavors meld. Serve it at your next picnic or barbecue, and watch it disappear!
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon vinegar (optional)
Instructions
- Boil the Potatoes: In a large pot, add the baby potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes until tender. Drain and let cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and vinegar if using.
- Combine: Once the potatoes are cool enough to handle, cut them in half or quarters. In a large bowl, toss the potatoes with the dressing and chopped parsley until well coated.
- Serve: Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy!
Creamy Avocado Potato Salad: Yukon Gold Potatoes, Mashed Avocado, Lime Juice.

This creamy avocado potato salad is a delightful twist on a classic dish. Using Yukon Gold potatoes, it offers a buttery texture that pairs perfectly with the smoothness of mashed avocado. The addition of lime juice adds a refreshing zing, making this salad not only tasty but also super simple to whip up.
Perfect for warm weather gatherings or as a light side dish, this salad is both satisfying and nutritious. With no eggs and under 250 calories per serving, it’s a winning choice for anyone looking to enjoy a delicious potato dish without the extra calories.
Ingredients
- 2 pounds Yukon Gold potatoes, diced
- 2 ripe avocados, mashed
- 1/4 cup lime juice
- 1/4 cup cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green bell pepper, diced
Instructions
- Cook the Potatoes: In a large pot, cover the diced Yukon Gold potatoes with water. Bring to a boil and cook for about 10-15 minutes or until fork-tender. Drain and let cool.
- Prepare the Avocado Mixture: In a large bowl, combine the mashed avocados, lime juice, garlic powder, salt, and pepper. Mix until smooth.
- Combine Ingredients: Once the potatoes are cool, gently fold them into the avocado mixture. Add the chopped cilantro and diced green bell pepper, mixing well.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional cilantro if desired.
Mediterranean Potato Salad: Fingerling Potatoes, Feta Cheese, Kalamata Olives.

This Mediterranean potato salad is a delightful mix of fingerling potatoes, tangy feta cheese, and briny Kalamata olives. It brings a fresh taste that’s perfect for warm days or as a side dish for any meal. The combination of creamy cheese and savory olives makes each bite a taste of the Mediterranean.
Simple to prepare, this recipe requires minimal cooking and can be enjoyed cold or at room temperature. Whether you’re hosting a picnic or just want a quick and healthy meal, this salad will not disappoint!
Ingredients
- 1 pound fingerling potatoes, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Potatoes: In a pot of salted boiling water, cook the fingerling potatoes until tender, about 15-20 minutes. Drain and let cool.
- Mix the Ingredients: In a large bowl, combine the cooled potatoes, cherry tomatoes, Kalamata olives, feta cheese, and parsley.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper. Pour over the potato mixture and gently toss to combine.
- Serve: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Enjoy!
Lemon Dill Potato Salad: New Potatoes, Lemon Juice, Fresh Dill.

This Lemon Dill Potato Salad is a refreshing twist on a classic dish. Combining tender new potatoes with the zesty flavor of lemon juice and the fragrant aroma of fresh dill, it brings a bright taste that’s perfect for any occasion. Not only is it simple to prepare, but it also comes together in just a few minutes, making it an ideal side dish for summer barbecues or picnics.
The lightness of this salad, paired with the herbaceous notes from the dill, makes it a great alternative for those looking to enjoy a flavorful dish without the heaviness of traditional ingredients. It’s an enticing option that keeps things under 250 calories while still satisfying your taste buds!
Ingredients
- 1.5 pounds new potatoes, quartered
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped red onion (optional)
Instructions
- Boil the Potatoes: Place the quartered new potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes, or until tender. Drain and let cool.
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, fresh dill, and red onion if using. Pour the dressing over the potato mixture and toss gently until well coated.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving for the flavors to meld together.
Spicy Chipotle Potato Salad: Russet Potatoes, Chipotle Mayo, Green Onions.

Spicy Chipotle Potato Salad is a delightful twist on the classic dish. The russet potatoes add a hearty base, while the chipotle mayo brings a smoky kick that ignites your taste buds. Topped with fresh green onions, this salad is not just flavorful but also a breeze to whip up, making it a perfect side for any occasion.
This vibrant dish offers a zesty experience that pairs well with grilled meats or can be enjoyed on its own. It’s simple, satisfying, and definitely under 250 calories per serving, so you can enjoy it guilt-free!
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1/2 cup chipotle mayo
- 2 green onions, chopped
- Salt and pepper to taste
- 1 teaspoon lime juice
- Cilantro for garnish
Instructions
- Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
- In a large mixing bowl, combine the cooled potatoes with chipotle mayo, lime juice, salt, and pepper.
- Add the chopped green onions and mix until well incorporated.
- Garnish with fresh cilantro before serving. Chill in the refrigerator for about 30 minutes for the flavors to meld.
Mustard Vinaigrette Potato Salad: Red Potatoes, Whole-Grain Mustard, Apple Cider Vinegar.

This mustard vinaigrette potato salad is a fresh and zesty twist on a classic dish. The vibrant flavors of whole-grain mustard paired with tangy apple cider vinegar create a delightful dressing that complements tender red potatoes perfectly. It’s a simple recipe that requires minimal preparation, making it an excellent choice for picnics, barbecues, or just a quick side dish at home.
The creamy yet tangy dressing enhances the natural flavor of the potatoes while keeping the calories in check. With just a handful of ingredients, you can whip this salad up in no time, making it a go-to recipe for those warm days when you want something light and refreshing.
Ingredients
- 1.5 lbs red potatoes, cut into cubes
- 2 tablespoons whole-grain mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Potatoes: In a large pot, boil the red potatoes in salted water for about 10-15 minutes, or until tender. Drain and let cool.
- Make the Dressing: In a small bowl, whisk together the whole-grain mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.
- Combine: In a large mixing bowl, add the cooled potatoes and pour the dressing over them. Toss gently to coat the potatoes.
- Add Parsley: Stir in the chopped parsley for an extra burst of freshness.
- Serve: Enjoy the salad immediately or chill in the refrigerator for 30 minutes to enhance the flavors before serving.
Bacon Ranch Potato Salad: Yukon Gold Potatoes, Turkey Bacon, Light Ranch Dressing.

This Bacon Ranch Potato Salad is a delightful mix of flavors that’s both satisfying and light. The creamy light ranch dressing perfectly complements the tender Yukon Gold potatoes, while the turkey bacon adds a smoky crunch. It’s an easy recipe to whip up for picnics or family gatherings, ensuring everyone enjoys a delicious dish without the extra calories.
The combination of ingredients creates a comforting taste that’s perfect for any occasion. Plus, it’s under 250 calories per serving, making it a great choice for health-conscious eaters. Enjoy this simple and tasty side dish alongside your favorite grilled meats or even as a light meal on its own!
Ingredients
- 2 pounds Yukon Gold potatoes, diced
- 1 cup turkey bacon, cooked and crumbled
- 1/2 cup light ranch dressing
- 1/4 cup chopped green onions
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Place the diced Yukon Gold potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Mix Ingredients: In a large mixing bowl, combine cooled potatoes, crumbled turkey bacon, light ranch dressing, green onions, and parsley. Stir gently to combine.
- Season: Add salt and pepper to taste, mixing well.
- Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve: Enjoy chilled or at room temperature as a side dish or light meal.
Garlic Parmesan Potato Salad: Baby Potatoes, Roasted Garlic, Grated Parmesan.

This Garlic Parmesan Potato Salad is a delightful twist on a classic favorite. With tender baby potatoes and the rich flavors of roasted garlic and grated Parmesan, it offers a creamy, savory taste that’s hard to resist. Plus, it’s simple to whip up, making it perfect for any gathering or a cozy meal at home.
The blend of garlic and Parmesan creates a comforting yet vibrant flavor profile. You’ll enjoy every bite, whether you’re serving it as a side dish or enjoying it on its own. Best of all, this recipe keeps the calories low while delivering on taste.
Ingredients
- 1 pound baby potatoes
- 1 head of garlic
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves and drizzle with 1 tablespoon of olive oil. Wrap it in foil and roast for about 30-35 minutes until soft.
- While the garlic is roasting, boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Once the garlic is done, remove it from the oven and let it cool slightly. Squeeze the roasted garlic cloves into a bowl and mash them with a fork.
- Combine the mashed garlic with the remaining tablespoon of olive oil, grated Parmesan, salt, and pepper. Mix well.
- Toss the warm baby potatoes in the garlic-Parmesan mixture until well coated. Adjust seasoning if needed.
- Garnish with fresh parsley before serving. Enjoy your flavorful, healthy potato salad!
Southwest Potato Salad: Russet Potatoes, Black Beans, Salsa.

This Southwest Potato Salad is a delightful blend of flavors that will brighten up any meal. With tender russet potatoes, hearty black beans, and zesty salsa, this dish is both refreshing and satisfying. It’s simple to make, requiring just a few steps to combine all the ingredients, making it a perfect choice for a quick lunch or a side dish at gatherings.
The combination of creamy potatoes and protein-rich black beans offers a filling yet light option under 250 calories. Plus, it’s a fantastic way to enjoy a classic dish without the heaviness of eggs. Enjoy the burst of flavors with every bite!
Ingredients
- 4 medium russet potatoes, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Potatoes: Boil the diced russet potatoes in salted water until fork-tender, about 10-12 minutes. Drain and let cool.
- Combine Ingredients: In a large bowl, mix together the cooled potatoes, black beans, salsa, cilantro, and cumin. Stir gently to combine.
- Season: Taste and add salt and pepper as needed. You can also adjust the salsa for desired spiciness.
- Chill: Refrigerate for at least 30 minutes to let the flavors meld together before serving.
- Serve: Enjoy your Southwest Potato Salad chilled or at room temperature!
