Creamy Potato Salad, Hold the Mayo

A big bowl of creamy potato salad made with yogurt and hummus instead of mayonnaise.

5 from 3 votes

Creamy Potato Salad, Hold the Mayo

A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though - without them the salad would be too mushy.

Course Side Dish

Cuisine American

Keyword greek yogurt potato salad, hummus potato salad, potato salad, potato salad without mayo

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 247kcal

Author Lauren Keating

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.

Nutrition