Creamy Potato Salad (with tangy mayo, red onion and chives)
No summer BBQ is complete without a bowl of classic potato salad—it’s creamy, comforting, and full of nostalgic charm. Growing up, it was always one of the first things I scooped onto my plate (right next to a burger and juicy slice of watermelon). This version keeps all that timeless flavor but adds a fresh and lightened-up spin!
It’s easy to throw together, made with tender Yukon gold potatoes (skin-on for extra fiber), crunchy red onion, and a creamy dressing with a zippy mustard kick. Bonus: there’s an optional trick that turns these potatoes into a resistant starch—a type of carb that’s gentler on your blood sugar and great for gut health. Win-win!
As a registered dietitian and mom who’s been cooking for a crowd (and picky eaters!) for decades, I’m always looking for creative swaps that don’t sacrifice satisfaction—and this dish is a prime example. You still get all the creamy, hearty goodness of a traditional potato salad, but with smart tweaks that support heart health and keep things plant-forward. In fact, you can even swap the light mayo for plain Greek yogurt if you’d like… although it’ll yield a much tangier flavor.
It’s creamy (but not heavy), loaded with fresh herbs and a touch of zing from grainy mustard and vinegar, and it delivers all the yummy vibes of the old-school version—but with a healthier twist. And for a fun plant-powered bonus, I often mix in sautéed or roasted mushrooms for extra nutrition and flavor.
If you love this dish, be sure to try a few more of my favorite picnic sides: my Creamy Coleslaw is a crunchy, colorful twist on the classic, Scarpaccia is a savory zucchini tart that’s perfect for sharing, my Grilled Corn Salsa adds smoky-sweet flavor to every bite, and my BLT Pasta Salad brings together crisp veggies, noodles, and a luscious ranch-style dressing—it’s always a crowd-pleaser!
I like to serve this potato salad with chicken or fish, turkey burgers, veggie skewers—really, any grilled goodie you’ve got going—it’s incredibly versatile and pairs perfectly with smoky, charred mains. Whether you’re building a plate at a backyard BBQ or packing it up for a picnic, this scrumptious salad rounds out the meal with crave-worthy goodness.
Try my Roasted Sweet Potato Salad!
Creamy Potato Salad (with tangy mayo, red onion and chives)
Ingredients
- 2 pounds Yukon gold potatoes, scrubbed and cut into bite-size chunks (keep the skin on!)
- ¾ cup light mayonnaise, or non-fat plain Greek yogurt (or a combo of both)
- 2 tablespoons grainy mustard
- 1 teaspoon apple cider vinegar
- 2 to 4 tablespoons finely chopped red onion
- 2 to 4 tablespoons chopped chives
- Salt and black pepper, to taste
- Pinch of sweet or smoked paprika, for garnish
- Optional: 1 pound sliced mushrooms, sautéed or roasted
Instructions
- Add chopped potatoes to a large pot and cover with 1-inch of cold water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but still hold their shape—about 15 minutes.
- Drain potatoes in a colander, and transfer to a large mixing bowl. Let them cool in the fridge for at least 5 minutes before adding the dressing. NOTE: For resistant starch benefits: Cool the potatoes in the fridge overnight (12 hours) before assembling the salad. (See Notes below.)
- In a small bowl, make the dressing by whisking together the mayo (or yogurt), mustard, vinegar, onion, and chives. Pour over the cooled potatoes and gently fold everything together until evenly coated.
- Season with salt and pepper to taste. Add a pinch of paprika over the top for a pop of color and flavor. If using mushrooms, gently stir them in at the end. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow everything to meld together.
Great idea for the starch resistant potatoes.
So glad you enjoyed this potato salad, Adelee!
Love it !!
So happy you enjoyed this potato salad, Nadine!