30 Cookout-Ready Potato Salads That Are a Little Healthier

Here's an extra-creamy potato salad you can feel good about eating at your next cookout or picnic. We slash the fat (but not the flavor) by making a creamy base with Greek yogurt and olive oil mayo. Fresh herbs and multicolored mini bell peppers lend color, while fresh lemon juice gives just the right amount of brightness.

Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings.

This version of picnic-classic potato salad will wow, from its beautiful indigo color to its rich, smoky flavor. A nice hit of cumin and chipotle chile powder amplifies the smokiness and makes for a deeply savory salad. If the purple potatoes (or other small, waxy potatoes if you can’t find purple ones) are larger than we specify, cut them in half so they’ll cook evenly and get tender.

A middle ground between waxy red potatoes and starchy russets, buttery Yukon Golds are great in potato salad.

Turn "jacket potatoes" into irresistible potato salad bites. Capers offer a twist on traditional relish; they're actually pickled flower buds and add bright, briny flavor to this appetizer.

Here's a new twist on potato salad—a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

Simpler and tastier than many old-fashioned potato salads, this version features a fresh lemon-and-oil-based dressing instead of a mayo-laden dressing. Try to toss the potatoes in the dressing while they’re still a bit warm—they’ll absorb more flavor that way. The anchovy paste lends a deep umami hit that’s not fishy, just savory. Use a Microplane-style grater to create a smooth garlic pulp that doesn’t leave off-putting crunchy bits of raw garlic in the mix.

As it is served warm, this potato salad is slightly more elegant than most. Ramps give it a robust garlic and onion flavor, while the bacon adds a smoky crunch. If you can't find fresh ramps, you can substitute scallions or spring onions.

This lemony potato salad can be made ahead, just prepare the recipe through step two. Once the potato mixture is completely cooled, cover and refrigerate. Toss with the fresh arugula just before serving so the greens don't wilt or get bruised.

A dressing of tangy sour cream, green onions, mayonnaise, and Dijon mustard adds zest to chunks of roasted potatoes smothered in olive oil.

The mesquite wood chips bring a strong smoky flavor to the potatoes, but the vinaigrette balances it out, especially when the kalamata olives are added to the mixture. To bring more heat to the potato salad, you can add cayenne or red chili flakes.

This potato salad recipe calls for crème fraîche, a thickened cream product with a mildly tangy, nutty flavor. You'll often find it in tubs near the gourmet cheeses. If you can't find it, you can substitute full-fat sour cream.

With unique and delicious ingredients like lemongrass, ginger, and sesame, potato salad gets an upgrade in this recipe. Be sure to toss the salad well to combine all the flavors.

Potato salad is a reliable side dish for most occasions, especially summer barbeques and cookouts. However, most recipes are laden with mayonnaise, making them high in calories and fat. Our recipes offer a variety of alternative ways of preparing potato salad to lighten it up without sacrificing flavor.

First, we'll start with Lemon-Herb Potato Salad. The zest from the lemon complements the tangy Dijon mustard flavor in this potato salad. Kalamata olives provide the right touch of salt, and parsley, basil, and chives bring even more interest to this dish.

Whip up a bowl of this lighter version of an all-American, classic side for your next picnic. Made with sour cream, Greek yogurt, cucumber, and fresh dill, this creamy potato salad is ready in 20 minutes.

The salad holds up well and can be made up to a day ahead--but bring it to room temperature before serving for the biggest umami blast. White miso is the umami-bomb base of the dressing that will have you licking the bowl. It's potato salad like you've never had before, guaranteed to steal the show at your next barbecue. Try pairing with our Flank Steak with Cilantro-Almond Pesto as the perfect side dish.

This potato salad calls for cornichon, the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. This recipe can be prepared up to two hours ahead.

Made with a vinaigrette, green onions, and bacon, German-Style Potato Salad is a super-quick side dish that can be made in 20 minutes.

A mix of red, purple, and brown-skinned fingerling potatoes makes this salad exceptionally stunning. If you can't find them, substitute small red potatoes. You can serve this dish at room temperature just after it's tossed together, or make it ahead, refrigerate, and serve chilled.

Starchy, saucy, and refreshing, this healthy potato salad is pure comfort food—a crowd-pleaser that can be made ahead. And while it may be a salad, it's hardly summer-figure-friendly. The classic mayo-based version sneaks in more than 300 calories and 23g fat—a not-so-skinny accompaniment to all that rich barbecue. 

While we may call it All-American, this definitely isn't your mother's potato salad, high in calories and fat. We use canola mayo and even add three hard-boiled eggs for a substantial, filling side dish.

For something different, try this potato salad. The dressing's bacon drippings barely temper the sweet-tart notes from sugar, cider vinegar, and white vinegar. We halved the usual amount of bacon and bacon grease to cut calories and saturated fat, so a few slices of flavorful applewood-smoked bacon stand in to extend flavor.

If you don't like mayonnaise, this is the potato salad for you. With a vinaigrette base, the recipe truly lives up to its light and fresh claims. To make matters even better, there's only 90 calories per serving. Eat up!

Madras curry powder adds an extra degree of heat to this fun take on the potato salad. Greek yogurt keeps the consistency thick and the calories low, while cashews contribute an unexpected, yet pleasant crunch.

Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad recipe is wonderful for potlucks and picnics.

This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.

While you might serve potatoes as a side dish to lamb, the two are even better when combined in this Greek Lamb and Potato Salad. Hearty and filling, the Mediterranean flavors are a welcome variation to traditional potato salad recipes.

This potato salad is a great side dish, but it can stand alone, too, thanks to hearty ingredients like chicken and a variety of vegetables. Leftovers make an easy and satisfying lunch.

Grilling the vegetables brings unexpected smokiness to a familiar picnic staple.

Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe's a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn.