potato salad on lettuce
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cut potatoes

While the potatoes are cooking, cup and chop your celery, red bell pepper, green onions, chives and pickles.  Put one tablespoon of the dark green tops of the onion, red bell pepper and chives to the side.  You’ll use this to garnish the salad at the end.

Put the rest in a bowl.

chopped veggies and pickles in a bowl
snipped chives

Make your dressing.  Add the mayonnaise and yogurt to a measuring cup or small bowl and combine.  Put to the side.

measuring cup of mayo and yogurt
pouring stock over potatoes
bowl of cooked potatoes

Salt and pepper the potatoes and taste.  Adjust seasoning if necessary.  All all the chopped veggies and pickles (except for the garnish you put to the side).  Toss carefully to combine.  Taste again and adjust again if needed.

cooked potatoes and chopped veggies in a bowl
cooked potatoes, veggies, chives and salt and pepper in a bowl

Start adding your mayo dressing a couple of heaping tablespoons at a time and toss to combine.  You may not need all of the dressing so layer it in in stages until you have the right amount for you.  Taste and season again if necessary.

Put the salad in the fridge for at least an hour to chill and let the flavors meld together.

mixed potato salad in a bowl

If you are using the bacon (highly recommended), cook until really crispy and drain on paper towels.  Break into small pieces and top the salad right before serving.

bacon cooking in a skillet
finished potato salad
potato salad on lettuce

New York Style Potato Salad

This NY Style potato salad is packed with flavor and surprises. The potatoes are cooked in stock and tossed with a ton of fresh veggies and a fat free Greek Yogurt and light mayonnaise dressing.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Soups & Salads
Cuisine General
Servings 12 Served
Calories 12 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 ½ Lbs. Red, white and blue baby potatoes, cut in half length wise, then sliced across into thirds.
  • 32 Oz. Carton of chicken or vegetable stock
  • 2 Tsps. Kosher salt, plus more to season the finished salad
  • 1 ½ Tbsp. Apple cider vinegar
  • 4 Green onions sliced, dark green separated from the white and light green parts (save about 1 tablespoon of the dark green tops for garnish)
  • 2 Celery stalks, finely chopped
  • ½ Red bell pepper, finely chopped
  • 2 Gherkins sweet pickles, finely chopped
  • 3 Tbsp. Chopped chives, separated
  • 3 Slices of bacon-cooked crisp, crumbled
  • ¼ Cup Light mayonnaise
  • ¼ Fat Free Greek Yogurt
  • Salt and Pepper to taste
  • Baby Bibb lettuce or other mixed lettuces to serve (optional)


  • Place the cut potatoes and 2 teaspoons of salt into the cold or room temperature stock. Put the heat to medium high and cook until the potatoes are just cooked through. About 20-30 minutes. (See notes below) 
  • Cut and chop your celery, red bell pepper, green onion, chives and pickles. Put 1 tablespoon of the dark green tops of the onion, 1 tablespoon of the red bell pepper and 1 tablespoon of the chives to the side. You’ll use that to garnish the salad at the end. Put the rest of the mixture in a bowl.
  • Mix the mayonnaise and yogurt in a mixing cup or small bowl and put to the side.
  • Scoop out a cup of the cooking liquid (stock) from the pot and put it to the side. Drain your potatoes well and add to a large bowl.
  • Mix 4 tablespoons of the reserved cooking stock and the cider vinegar in a small bowl and add to the potatoes. Stir so all the potatoes are well coated. Let that mixture sit for at least ten minutes to let the potatoes absorb the liquid. After that time, if there is any excess liquid in the bowl, drain it off.
  • Add salt and pepper to taste. The key here is to taste. Then, add all the chopped veggies & pickle (except the vegetables you put to the side for garnish). Toss everything again (carefully so you don’t break the potatoes). Taste again. Add more salt and pepper if needed.
  • Add the mayo and yogurt mixture a couple of heaping tablespoons at a time and mix. While you can use the entire mixture, I find that sometimes I don’t need all of it (depending on the size of the potatoes). So, add and taste until satisfied. Season again if necessary.
  • Put in the refrigerator for at least an hour.
  • Cook the bacon until super crispy. Drain on paper towels. Crumble into small pieces.
  • Place the lettuce on a platter and the potato salad on top. Garnish with the bell pepper, the green onion and the chives. Sprinkle the bacon on top. Enjoy. 


Calories: 12kcalCarbohydrates: 0.5gProtein: 0.02gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 1mgSodium: 39mgPotassium: 3mgSugar: 0.2gVitamin A: 3IUCalcium: 0.4mgIron: 0.01mg
Keyword healthier choice, salad, vegetables
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