Healthy Potato Salad Recipe
Say goodbye to boring and bland potato salad drenched in mayo. This healthy potato salad with Greek yogurt is packed with flavor and guaranteed to become your new favorite take on the classic side dish for BBQs and picnics this summer.
Servings: 4
Equipment
- Cutting board
- Chopping knife
- Large pot
- Strainer
- Mixing bowl
- Whisk
Ingredients
- 2 pounds Yukon gold potatoes cut into ½-inch pieces
- 2 celery stalks diced
- ½ cup diced red onion
- 3 hard boiled eggs chopped
- 1/4 cup chopped chives
- 3 tablespoons fresh dill chopped
For the Dressing:
- ¾ cup plain Greek yogurt
- ¼ cup avocado oil mayonnaise
- ⅓ cup dill relish
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric optional, for color
- Freshly ground black pepper
Instructions
- Cook the Potatoes: In a large pot, add potatoes and enough water to cover them. Bring to a boil, then cook 7-9 minutes or until potatoes are fork tender. Drain potatoes, and let them cool for at least 30 minutes.
- Chop Veggies: Prepare celery and onions by chopping. If using, peel and chop the hard boiled eggs into small pieces.
- Make the Dressing: Whisk together greek yogurt, mayo, dill relish, dijon mustard, apple cider vinegar, dijon mustard, and relish. Add in salt, garlic powder, turmeric (if using), and black pepper.
- Assemble: Add cooled potatoes to a large mixing bowl, add the celery, onion, hard boiled eggs, chives and dill. Pour dressing over top and toss lightly to coat everything in dressing, being careful not to smush the potatoes. Let chill in the fridge for 30 min to 1 hour before serving.
Nutrition
Calories: 255kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Fiber: 4g | Sugar: 3g