Skip to main content Skip to header navigation

Tasty potato salad with no mayonnaise

Ever wanted to make Potato Salad, but needed a way to cut out some of the fat? This recipe is right up your alley. The authors of Food FAQs: Substitutions, Yields & Equivalents, Linda Resnick and Dee Brock, created a delicious recipe for a mayonnaise-free Potato Salad — all the taste, but with much less fat!

box of potatoesHold the mayo!


  • 2 pounds potatoes (red or a waxy variety)
  • 1/2 cup chopped celery (about 1 medium stalk)
  •  2 tablespoons onion (about 1 ounce of raw onion), scallion or chives
  •  1/2 cup cottage cheese, pureed in blender
  •  1/2 cup plain yogurt
  • salt and freshly ground black pepper to taste


  1. In a large pot, bring water to a boil. Add potatoes and cook for 15 to 20 minutes or until tender yet firm. Drain.
  2. Cut potatoes into bite-sized pieces (peel first, if desired). Add the chopped celery and onion to the cooked potatoes.
  3. In a separate bowl, combine the cottage cheese and yogurt. Pour onto the potato mixture and toss until they are lightly coated. Season to taste.


More potato salad

Leave a Comment

Comments are closed.