Give traditional, mayo-covered potato salad a fresh and healthy makeover with Greek yogurt! The addition of veggies like asparagus, cherry tomatoes and sliced onions makes this potato salad recipe a healthy choice for any cookout or picnic. Add spinach and you have an easy meal for the whole family.

Recipe created by Christine Pittman in partnership with Produce for Kids. 

Light & Fresh Potato Salad

Amber Gray
Cook Time 35 mins
Total Time 35 mins
Course Gluten Free
Servings 6
Calories 179 kcal


  • 2 pounds small red potatoes quartered
  • 1 plus 1/4 tsp. teaspoon salt, divided
  • 1 pound asparagus tough ends trimmed, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoon Greek yogurt
  • 2 tablespoon Italian vinaigrette
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon pepper
  • 1 14 oz. can quartered artichoke hearts, drained
  • 1/2 sweet onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 package baby spinach


  • Add potatoes and 1 tsp. salt to medium saucepan. Add enough water to cover potatoes and bring to a boil over high heat. Reduce heat and simmer 7-10 minutes, or until potatoes are tender.
  • Drain potatoes and let cool 30 minutes.
  • Cut off top bud of asparagus spears and place in bowl. Chop rest of spears into 1/4″ pieces ad add to bowl. Mix asparagus, olive oil, lemon juice and ¼ tsp. salt in bowl and allow to marinate. Add Greek yogurt, Italian dressing, mustard and pepper to bowl and stir well. Add artichokes, onion, tomatoes and potatoes and stir to coat.
  • Serve immediately on bed of spinach or cover and refrigerate up to 24 hours before serving.


Calories: 179kcalCarbohydrates: 37.69gProtein: 7.12gFat: 1.61gSodium: 626mgFiber: 10.4g
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