Healthy Potato Salad
User Reviews
5
48 reviews
Excellent
Healthy Potato Salad
Report
Healthy Potato Salad uses tender Yukon Gold potatoes coated in a creamy dressing of Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and olive oil. Crunchy celery, red onion, capers, radishes, and chives add fresh texture and mild pungency. Optional dill and turmeric lend herbal and color accents. The salad is rich but balanced, suitable for light lunches or hearty side dishes.
Description
This salad starts with Yukon Gold potatoes simmered until just tender and cooled to room temperature. The dressing combines Greek yogurt and mayonnaise with Dijon mustard, lemon juice, olive oil, garlic, salt, black pepper, turmeric, and optional dill. Though sharp and salty initially, the dressing mellows and balances once mixed with the potatoes.
Celery stalks, diced red onion, capers, radishes, and chopped chives are stirred through, providing varied textures and fresh, bright flavors that contrast the creamy dressing. Additional garnish of radishes and chives heightens presentation and flavor.
Share:
Ingredients
- 2 pounds potato cut into ½-inch pieces, Yukon gold variety
- 2 celery diced, stalks
- ½ cup red onion diced
- 2 tablespoons capers
- 4 radish halved and thinly sliced, reserve some for garnish, red
- ⅓ cup chives reserve some for garnish, chopped
- 2 to 4 tablespoons dill optional, fresh
- ¼ teaspoon celery seed optional
Dressing
- ¾ cup Greek yogurt I like Stonyfield Grassfed, plain, whole milk
- ¼ cup mayonnaise I like Sir Kensignton's
- 2 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1½ tablespoons extra-virgin olive oil
- 3 garlic minced, cloves
- 1 teaspoon salt sea salt
- ¼ teaspoon Turmeric optional, for color
- black pepper freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
Other Recipes
You'll Also Love
