Healthy Potato Salad

The Healthy Potato Salad takes me back to sunny picnics in the park, where the laughter of friends fills the air and the first bite of something creamy and comforting makes everything feel just right. I remember the first time I made it for a family gathering; I was nervous, but when everyone took a bite and smiled, it filled my heart! This dish isn’t just a side; it’s a celebration of flavors, textures, and the joy of togetherness. With every forkful, you get tender potatoes, a creamy dressing, and a burst of freshness from herbs and veggies. It’s the kind of recipe that makes you feel good inside, not to mention, it’s so easy to whip up! Perfect for any occasion, whether it’s a summer BBQ or a cozy dinner at home, the Healthy Potato Salad always shines on the table.

Main Ingredients for Healthy Potato Salad

The key to a great potato salad is all in the ingredients. Using fresh, wholesome components not only enhances the flavor but also ensures a nutritious meal. Each ingredient in this Healthy Potato Salad has a purpose, from the creamy Greek yogurt to the crunchy celery. When combined, they create a delightful medley that’s sure to please.

• 3 hard boiled eggs – A rich source of protein, they add a creamy texture and depth to the salad.
• 1 ½ pounds mini potatoes – These tender little gems are the star of the dish, providing a hearty base.
• ¾ cup non-fat plain Greek yogurt – A healthier alternative to mayo, it offers creaminess without the extra calories.
• 3 tablespoons extra-virgin olive oil – Adds a rich flavor and healthy fats that make this dish satisfying.
• 2 garlic cloves – Infuses the salad with a lovely aromatic quality.
• 2 tablespoons white vinegar – Provides a tangy note that balances the creaminess.
• 1 tablespoon Dijon mustard – Enhances the flavor profile with a subtle kick.
• 1 teaspoon celery salt – Amplifies the freshness of the salad.
• ¼ teaspoon kosher salt – Essential for seasoning the potatoes during cooking.
• ¼ teaspoon ground black pepper – Adds a little warmth and depth.
• 3 green onions – Their mildness and crunch brighten the dish.
• 2 stalks celery – Offers a refreshing crunch and complements the potatoes.
• 2 tablespoons capers – These little bursts of flavor bring a delightful brininess that elevates the dish.

The Method for Healthy Potato Salad

Making the Healthy Potato Salad is an enjoyable process that brings together wonderful flavors and textures. It’s straightforward, and the results are incredibly rewarding. Let’s dive into how to create this delightful dish step by step.

1. Start by preparing the hard boiled eggs. If you need a quick guide, simply place the eggs in a small pot, covering them with water. Bring the water to a boil over high heat. As soon as it boils, remove the pot from heat and cover it for about eight minutes. While the eggs cook, prepare an ice bath to cool them down once done.
2. Next, peel and dice the hard boiled eggs into small pieces. Set them aside for later.
3. In a large pot, place the mini potatoes and cover them with enough water to rise an inch above the potatoes. Generously salt the water; this is key for flavor. Bring the water to a boil over medium-high heat.
4. Cook the potatoes until they are just tender when pierced with a fork, which can take anywhere from ten to twenty minutes depending on their size. Be cautious not to overcook them, as they should retain their shape and not become mushy.
5. While the potatoes are boiling, let’s prepare the dressing. In a food processor or blender, combine the Greek yogurt, olive oil, vinegar, Dijon mustard, garlic, celery salt, and black pepper. Cut two green onions into four pieces each and add them to the mixture.
6. Blend the dressing until it is smooth, stopping occasionally to scrape down the sides to ensure everything is well combined.
7. Once the potatoes are done, drain them carefully. As soon as you can safely handle them, cut the potatoes into chunks about one and a half inches in size. Depending on their size, this could mean cutting them in half or quarters. Transfer the cut potatoes into a large mixing bowl.
8. While the potatoes are still hot, pour three-quarters of the dressing over them. It might seem like a lot, but this is essential for flavor. Gently stir to combine, ensuring each piece is coated. Allow the mixture to sit for about ten minutes, stirring occasionally to let the flavors meld.
9. Now, add the celery, capers, and the diced hard boiled eggs to the bowl. Reserve a tablespoon of the chopped green onion for garnishing later, then add the remainder to the mixture. Stir everything together to combine thoroughly.
10. Before serving, taste the salad and adjust the seasoning with additional salt and pepper as required. Refrigerate the salad until you’re ready to serve it.
11. When it’s time to serve, add the remaining dressing as desired. Always taste once more for seasoning, as the potatoes will absorb the dressing. Garnish with the reserved green onion for a pop of color. Enjoy every bite of your Healthy Potato Salad!

Change It Up

If you’re looking to get creative, there are endless ways to tweak the Healthy Potato Salad. Here are some ideas to make it your own:

• Swap the Potatoes: Try using sweet potatoes for a different flavor and added nutrients.
• Add More Vegetables: Incorporate diced bell peppers, peas, or even shredded carrots to increase the veggie content.
• Herb it Up: Fresh herbs like dill or parsley can give your salad a fresh twist.
• Spice It Up: Add a pinch of cayenne or paprika for a little heat!
• Make It Vegan: Use a plant-based yogurt alternative for a completely vegan version.
• Nutty Flavors: Toss in some chopped nuts or seeds for added texture and crunch.
• Seasonal Variations: Adapt the salad to the seasons by adding in ingredients like roasted vegetables in the fall.

What Complements This Healthy Potato Salad

The Healthy Potato Salad is incredibly versatile and pairs beautifully with various dishes. Here’s a guide to what complements it best:

• Grilled Meats: Ideal alongside grilled chicken, fish, or burgers, enhancing your summer BBQ.
• Vegetarian Dishes: Works well with veggie burgers or grilled portobello mushrooms for a hearty meal.
• Picnic Food: Perfect for outdoor picnics and gatherings, it holds up well and is easy to transport.
• Lunch Box: A great addition to your lunch; it’s filling enough to make a meal on its own.
• Seasonal Fruits: Serve alongside fresh fruits like watermelon or strawberries for a refreshing contrast.
• Storing Leftovers: Keep any leftovers in the fridge for up to three days; just remember to taste and re-season before serving again.
• Brunch Option: Great for brunches, especially when served with eggs or a light salad.

FAQ

Conclusion

The Healthy Potato Salad truly stands out as a delightful blend of flavors and textures, making it a favorite for gatherings and everyday meals. I encourage you to give it a try; it’s not just about the taste but also the joy it brings to the table. Whether enjoying it at a picnic or a family dinner, this recipe is sure to become a staple in your kitchen.

Healthy Potato Salad

The ultimate comfort food, this Healthy Potato Salad combines tender potatoes, creamy yogurt, and a medley of fresh vegetables for a satisfying dish. It's a crowd-pleaser for picnics or family dinners and a healthier alternative to traditional recipes. Make it today for a delightful addition to your meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Side Dishes

Cuisine American

Servings 6 servings

Calories 220 kcal

Equipment

• Blender
• Food Processor
• Peeler
• Large Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 3 hard boiled eggs Hard Boiled Eggs
• 1.5 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 cloves Garlic 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 Green Onions Divided.
• 2 stalks Celery Finely diced.
• 2 tablespoons Capers Rinsed and drained.

Instructions

 

• Prepare the hard boiled eggs if needed. Peel and dice small.
• 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.
• 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.
• 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.
• 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.
• While the potatoes are still hot, pour 3/4 of the dressing over the top. Gently stir to combine. Let sit 10 minutes, stirring once or twice as it rests.
• 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.
• Just before serving, add the remaining dressing as desired, taste once more for salt, 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.

Keyword Easy Side Dishes, Greek Yogurt Salad, Healthy Potato Salad, Potato Salad Recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.