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Healthy Potato Salad

This easy, healthy potato salad is a potluck winner! It's super creamy thanks to a simple olive oil and Greek yogurt dressing with no mayo.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6
Calories: 210 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 hard boiled eggs*
  • 1 ½ pounds mini potatoes I use yellow or red, washed with peels on
  • ¾ cup non-fat plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves peeled and roughly chopped
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • ¼ teaspoon kosher salt plus additional to taste and for cooking the potatoes
  • ¼ teaspoon ground black pepper
  • 3 green onions divided
  • 2 stalks celery finely diced
  • 2 tablespoons capers rinsed and drained

Instructions

    Cup of Yum
  1. Prepare the hard boiled eggs if needed (see notes for an easy how-to). Peel and dice small.
  2. Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy.
  3. Prepare the dressing: To a food processor or blender, add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper. Cut 2 of the green onions into 4 pieces each and add them to the food processor as well.
  4. Finely chop the third green onion and set aside. Blend the dressing until smooth, stopping to scrape down the sides of the food processor a few times as needed.
  5. Drain the potatoes. As soon as you can handle them safely, cut potatoes into 1 1/2-inch chunks (depending upon the size of your potatoes, this will be either halves or quarters). Transfer to a large bowl.
  6. While the potatoes are still hot, pour 3/4 of the dressing over the top.
  7. Gently stir to combine (it will look like a lot of dressing). Let sit 10 minutes, stirring once or twice as it rests.
  8. Add the celery, capers, and eggs. Reserve a tablespoon or so of the remaining chopped green onion for garnish, then add the rest to the bowl. Stir to combine. Taste and add more salt/pepper as needed. Refrigerate until ready to serve.
  9. Just before serving, add the remaining dressing as desired, taste once more for salt (potatoes drink it up! I usually add a few big pinches), and sprinkle with the reserved green onion. Enjoy!

Notes

  • *To Hard Boil Eggs. Place the eggs in a small pot with enough water to cover. Bring to a boil over high heat. As soon as the water boils, immediately remove the pot from heat and cover for 8 minutes. Prepare an ice bath. After 8 minutes, transfer the eggs to the ice bath to cool.
  • To STORE. Store leftover potato salad in the refrigerator for up to 3 days. Taste and season with additional salt before serving.
  • To FREEZE. No you cannot freeze potato salad (sorry!). The potatoes will become mushy and the dressing will separate.

Nutrition Information

Serving 1of 6 Calories 210kcal (11%) Carbohydrates 22g (7%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 95mg (32%) Potassium 574mg (16%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 205IU (4%) Vitamin C 24mg (27%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 210

% Daily Value*

Serving 1of 6
Calories 210kcal 11%
Carbohydrates 22g 7%
Protein 8g 16%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 95mg 32%
Potassium 574mg 12%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 205IU 4%
Vitamin C 24mg 27%
Calcium 64mg 6%
Iron 1mg 6%

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