Healthy Potato Salad

Name: Healthy Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6
Ingredients: 2 pounds Yukon gold potatoes; 2 celery stalks; ½ cup diced red onions; 2 tablespoons capers; 4 red radishes; ⅓ cup chopped chives; 2 to 4 tablespoons fresh dill; ¼ teaspoon celery seed; ¾ cup plain whole milk Greek yogurt; ¼ cup mayonnaise; 2 tablespoon Dijon mustard; 2 tablespoons lemon juice; 1½ tablespoons extra-virgin olive oil; 3 garlic cloves; 1 teaspoon sea salt; ¼ teaspoon Turmeric; freshly ground black pepper

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 to 6
Course
Side Dish
Cuisine
American

Healthy Potato Salad

Iris Warren

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This healthy potato salad recipe is made with a creamy Greek yogurt dressing, fresh herbs, and crunchy veggies. A perfect summer side dish, it can be made ahead of time and stored in the fridge for up to 3 days. Gluten-free.

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Ingredients

Servings

2 pounds Yukon gold potatoes cut into ½-inch pieces
2 celery stalks diced
½ cup diced red onions
2 tablespoons capers
4 red radishes halved and thinly sliced, reserve some for garnish
⅓ cup chopped chives reserve some for garnish
2 to 4 tablespoons fresh dill optional
¼ teaspoon celery seed optional

Dressing

¾ cup plain whole milk Greek yogurt I like Stonyfield Grassfed
¼ cup mayonnaise I like Sir Kensignton's
2 tablespoon Dijon mustard
2 tablespoons lemon juice
1½ tablespoons extra-virgin olive oil
3 garlic cloves minced
1 teaspoon sea salt
¼ teaspoon Turmeric optional, for color
freshly ground black pepper

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Instructions

Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it’ll balance once it’s mixed with the potatoes.
Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.