There’s something special about a good potato salad—it’s creamy, comforting, and the perfect side dish for so many occasions. Whether you’re meal-prepping for the week, planning a summer barbecue, or just craving something fresh and satisfying, this healthy potato salad is a total game-changer. It’s packed with flavor, made with wholesome ingredients, and has just the right amount of creamy goodness without being heavy.
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Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
- Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Whether you’re packing it for a picnic or serving it alongside grilled meats, it fits right in.
- Budget-Friendly: Made with simple, everyday ingredients you probably already have in your kitchen.
- Quick and Easy: No complicated techniques—just straightforward steps anyone can follow.
- Customizable: Want a bit of spice? Add some cayenne. Prefer a tangy twist? A splash of vinegar does the trick.
- Crowd-Pleasing: Even picky eaters love this one!
Ingredients
Here’s what makes this potato salad shine:
Potatoes: The heart of the dish! Choose waxy potatoes like red or Yukon gold for the best texture.
Greek Yogurt: A creamy and protein-packed alternative to mayo. It keeps things light while still rich and delicious.
Dijon Mustard: Adds a tangy kick that balances the creaminess beautifully.
Lemon Juice: Brightens up the flavors and adds a refreshing zing.
Celery: Brings a satisfying crunch and a fresh, slightly peppery bite.
Red Onion: A little sharpness to contrast the creamy potatoes.
Fresh Herbs: Dill and parsley take this salad to the next level with their vibrant flavor.
Hard-Boiled Eggs (Optional): For extra protein and a classic touch.
Salt and Pepper: Essential for bringing out all the flavors.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Potatoes: Start by boiling the potatoes in salted water until they’re fork-tender. Drain and let them cool slightly before chopping them into bite-sized pieces.
Prepare the Dressing: In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
Assemble the Salad: In a large bowl, combine the cooled potatoes, celery, red onion, and fresh herbs. If using hard-boiled eggs, chop them and add them in.
Mix It Up: Pour the dressing over the potato mixture and gently toss everything together until evenly coated. Taste and adjust seasoning as needed.
Chill and Serve: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This allows all the flavors to meld together beautifully.
How to Serve Healthy Potato Salad
- With Grilled Meats: A perfect side for grilled chicken, steak, or fish.
- On Its Own: Enjoy a bowl as a light lunch or snack.
- With a Side of Greens: Pair it with a fresh garden salad for a complete meal.
- In a Sandwich: Try stuffing it into a wrap or pita for a tasty twist.
Additional Tips
- Make Ahead: This salad tastes even better the next day, so prep it in advance!
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Spice It Up: A pinch of smoked paprika or cayenne adds a delicious kick.
- Dairy-Free Option: Swap the Greek yogurt for a dairy-free alternative like cashew cream or vegan mayo.
FAQ Section
Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Absolutely! Sweet potatoes will add a slight sweetness and extra nutrients.
Q2: Can I make this recipe vegan?
A2: Yes! Simply swap the Greek yogurt for a plant-based yogurt or vegan mayo.
Q3: How long does this potato salad last in the fridge?
A3: It stays fresh for about 3 days when stored in an airtight container.
Q4: Can I add protein to this salad?
A4: Definitely! Chopped grilled chicken, tofu, or even extra eggs work great.
Q5: What’s the best way to store leftovers?
A5: Keep them in an airtight container in the fridge. Avoid freezing, as potatoes can become grainy when thawed.
Q6: Can I add pickles or relish?
A6: Of course! If you love a little tang, chopped pickles or a spoonful of relish add great flavor.
Q7: What’s a good alternative to Dijon mustard?
A7: Yellow mustard or whole-grain mustard can work if you prefer a different flavor.
Q8: Can I use regular mayo instead of Greek yogurt?
A8: Yes, but it will be richer and higher in fat. Try a mix of both for balance.
Q9: How can I make this dish even more flavorful?
A9: Roasting the potatoes instead of boiling them adds depth and a slightly crispy texture.
Q10: Can I serve this warm instead of chilled?
A10: Yes! While traditional potato salad is served cold, a warm version can be just as delicious.
Final Thoughts
This healthy potato salad is proof that comfort food can be both nutritious and delicious. It’s creamy, flavorful, and packed with fresh ingredients that make every bite irresistible. Whether you’re making it for a picnic, meal prep, or just because—trust me, this one’s a keeper! Try it out and let me know how you like it. Happy cooking!
Print
Healthy Potato Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Broiling
- Cuisine: American
Description
This Healthy Potato Salad is a creamy, flavorful side dish that’s gluten-free and made without eggs! A perfect addition to BBQs, picnics, and potlucks, it’s made with red potatoes, celery, fresh dill, and a light dressing of mayo and Greek yogurt. So delicious and easy to make, it’s guaranteed to be a crowd favorite!
Ingredients
For the Salad:
- 8 red potatoes
- 2 green onions, sliced
For the Dressing:
- 1/3 cup mayo
- 1/3 cup plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh dill, finely chopped
- 1 tbsp capers, chopped
- 2 celery stalks, finely diced
Instructions
- Boil the potatoes: Place potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender but not overcooked.
- Drain and cool: Remove from heat, drain, and allow to cool to room temperature.
- Make the dressing: In a bowl, whisk together mayo, Greek yogurt, Dijon mustard, salt, pepper, and dill until smooth. Adjust seasoning to taste.
- Add mix-ins: Fold in chopped capers and diced celery.
- Assemble the salad: Dice the cooled potatoes and place them in a mixing bowl with the sliced green onions (reserving some for garnish).
- Mix and chill: Gently mix ¾ of the dressing into the potatoes. Cover and refrigerate for at least 2 hours, stirring once while chilling.
- Serve: Just before serving, stir in the remaining dressing and sprinkle with reserved green onions. Enjoy!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 259
- Sugar: 3g
- Sodium: 350mg
- Fat: 12 g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg