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Greek Potato Salad

Healthier potato salad recipe with cider vinaigrette, sun-dried tomatoes and fresh herbs

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 servings
Calories: 293 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 1/4 lbs jewel yams or yukon gold or red potatoes, boiled
  • 1/4 cup Avocado Oil Mayonnaise or Greek yogurt
  • 1/4 cup avocado oil
  • 1/3 cup cider vinegar or rice vinegar or lemon juice
  • 2 cloves garlic minced
  • 3 Tbsp fresh parsley finely chopped
  • 1 Tbsp dried dill
  • 3/4 tsp sea salt to taste
  • 1/3 cup kalamata olives chopped
  • 1/3 cup sun-dried tomatoes drained and chopped

Instructions

    Cup of Yum
  1. Boil the jewel yams (or red potatoes) until very tender when poked with a fork, about 20 to 25 minutes. Transfer to a cutting board and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized chunks.
  2. While the potatoes are cooling, prepare the rest of the recipe. To do so, whisk together the mayonnaise, avocado oil, mustard, garlic, vinegar, parsley, dill, sea salt, and chopped kalamata olives and sun-dried tomatoes in a large mixing bowl.
  3. Add the chopped yams and stir well to combine.
  4. Taste potato salad for flavor and add more sea salt, mustard, lemon juice, and/or dill to taste.

Nutrition Information

Serving 1of 8 Calories 293kcal (15%) Carbohydrates 37g (12%) Protein 2g (4%) Fat 15g (23%) Fiber 5g (20%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 293

% Daily Value*

Serving 1of 8
Calories 293kcal 15%
Carbohydrates 37g 12%
Protein 2g 4%
Fat 15g 23%
Fiber 5g 20%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.