11 Ingredient Swaps For The Best Potato Salad Ever

Greek yogurt is thick, creamy, and tangy but not as oily as mayo-based salad dressings, and it adds more protein to the dish than mayo.

If you don't have mayo or want to lighten up your salad, swap in Greek yogurt for mayo using a 1:1 substitution ratio. Use plain Greek yogurt to avoid altering the salad’s flavor.

Sour cream isn't as tangy as mayo, but adding some lemon juice can help balance it in potato salads. Its texture is similar to mayo, so you can use a 1:1 swap.

Regular sour cream is the silkiest but also has the most calories and fat, whereas light or fat-free ones are lower in both. Being eggless, it's safer for those who are allergic.

Compared to mayo, cottage cheese boasts a brighter taste, more protein, and less fat. To lighten your salad, blend it up until you get a mayo-like texture.

Add it to your dressing as the last ingredient to help it maintain its creaminess. Cottage cheese is salty, so go light on your seasonings at first and add them to taste afterward.

Grainy Dijon mustard works best in potato salads, but you can use any kind of mustard for the swap. Feel free to experiment until you find your favorite kind.

Mustard is as thick as mayo but is more pungent. Start by replacing a quarter of the mayo with mustard, and adjust each time you make potato salad until you find the right ratio.

You can make a vinegar-based sauce for your hot or cold potato salad or simply swap out a bit of mayo for vinegar to add some great acidic bite to the dish.

You only need a bit of vinegar for it to work with your dish, and it won't thicken the salad like mayo. Your salad won't be creamy or mild but will have a pickled potato vibe.