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!
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.