Name: Healthy Potato Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 pounds baby potatoes (halved or quartered); 1/2 cup plain Greek yogurt; 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/4 teaspoon garlic powder; Salt and pepper to taste; 1/3 cup chopped celery; 1/4 cup chopped red onion; 2 tablespoons chopped fresh dill; 2 tablespoons chopped parsley; 2 hard-boiled eggs (chopped, optional)

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If you’re on the hunt for a new summer classic, look no further than this Healthy Potato Salad. Creamy, zesty, and packed with fresh herbs and veggies, it ditches the heavy mayo for luscious Greek yogurt without losing any of the comforting flavors you love. Every bite bursts with a combination of tangy dressing, tender potatoes, and crunchy celery, proving you really can have a salad that’s as satisfying as it is light. Whether you’re meal-prepping for the week or bringing something fresh to a potluck, this Healthy Potato Salad will have everyone reaching for seconds.

Healthy Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with just a handful of simple, vibrant ingredients—each one bringing something special to the table. Every component plays a role in making this Healthy Potato Salad irresistibly creamy, crunchy, tangy, and downright delicious.

Baby potatoes: Creamy and naturally sweet, these make the best, tender base—halve or quarter for even cooking.
Plain Greek yogurt: Adds creaminess and a lovely tang, making the salad lighter yet just as indulgent.
Olive oil: Lends a rich silkiness to the dressing and helps bind all the flavors.
Dijon mustard: Gives the salad a sharp, sophisticated depth of flavor that’s wonderfully craveable.
Apple cider vinegar: Brightens everything up and delivers just the right pop of acidity.
Garlic powder: Adds gentle, aromatic warmth throughout the salad—easy and fuss-free.
Salt and pepper: Essential to bring all the flavors together—taste and adjust as you wish!
Chopped celery: Brings a satisfying crunch and refreshing brightness to every forkful.
Chopped red onion: Provides sweet sharpness and a pretty pop of purple color.
Fresh dill: Fragrant and fresh, this herb makes the whole dish taste like summer.
Fresh parsley: Adds an herbal note and beautiful green flecks throughout.
Hard-boiled eggs (optional): For extra richness and protein; fold them in for a more substantial salad.

How to Make Healthy Potato Salad

Step 1: Cook the Potatoes

Add your halved or quartered baby potatoes to a large pot and cover them with cold water. Toss in a pinch of salt, then bring the pot to a steady boil. Once boiling, turn the heat down and let the potatoes simmer gently for 10 to 12 minutes, or until they’re just fork-tender. Drain the potatoes well and set them aside to cool slightly—this keeps the salad from getting watery.

Step 2: Whisk the Dressing

While the potatoes are cooling off, grab a large mixing bowl and whisk together the Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. This is where all that tangy, creamy magic happens. Whisk until smooth and well-combined, making sure the flavors meld together beautifully.

Step 3: Add the Veggies and Herbs

Once the potatoes are warm but not too hot to handle, add them straight into the bowl with your dressing. Sprinkle in the chopped celery, red onion, fresh dill, and parsley. Gently toss the ingredients together—be careful not to mash the potatoes! The mixture should look colorful, creamy, and vibrant.

Step 4: Fold in the Eggs (Optional)

If you’re a fan of egg in your Healthy Potato Salad, now’s the time to add the chopped hard-boiled eggs. Gently fold them into the salad so each serving gets a taste of the extra richness without losing texture.

Step 5: Chill and Finish

Taste your potato salad and adjust any seasonings as needed—sometimes a little extra salt or a squeeze more vinegar makes all the difference. Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving. This gives all the flavors time to mingle and intensify, making every bite even more delicious.

How to Serve Healthy Potato Salad

Garnishes

Scatter a bit of extra fresh dill or parsley on top just before serving for a burst of green and light herbal aroma. A sprinkle of freshly cracked black pepper or even a dusting of paprika can add a hint of color and flavor as well. These little touches make your Healthy Potato Salad look as wonderful as it tastes.

Side Dishes

This salad is incredibly versatile! Serve it alongside anything from grilled chicken or fish to veggie burgers, or tuck it into a big summer picnic spread. The tangy, creamy flavors of Healthy Potato Salad play nicely with just about any main course, hot or cold.

Creative Ways to Present

Think outside the bowl! Scoop your potato salad into lettuce cups for a fun, handheld party snack. For potlucks, try layering Healthy Potato Salad in mason jars for an easy-to-transport and adorable presentation. You can also serve it atop fresh mixed greens for a heartier salad meal.

Make Ahead and Storage

Storing Leftovers

Stash any extra Healthy Potato Salad in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, and some folks swear the flavors get even better as they marinate together overnight.

Freezing

Freezing isn’t recommended for this recipe, as the creamy yogurt dressing and tender potatoes can change texture after thawing. For the best taste and consistency, enjoy your salad fresh from the fridge.

Reheating

Healthy Potato Salad is meant to be served chilled or at room temperature, so skip reheating. If you’d like to enjoy it warm, let it sit out for a bit before serving—but generally, cold potato salad is where it’s at!

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt works in a pinch, but Greek yogurt is thicker and creamier, which helps keep the dressing rich and the salad from turning watery. If using regular yogurt, strain it first for best results.

What’s the best potato variety for Healthy Potato Salad?

Baby potatoes are ideal thanks to their creamy texture and sweet flavor, but you can use Yukon Golds or red potatoes too. Just make sure to cut them into bite-sized pieces for even cooking.

Is there a vegan version of this potato salad?

Absolutely! Swap the Greek yogurt for a plant-based yogurt or mashed avocado, and leave out the eggs. Make sure your Dijon mustard doesn’t contain honey for a totally plant-based twist.

How can I add even more flavor?

Roasting the potatoes instead of boiling them adds a hearty, caramelized note. You can also toss in chopped scallions, a pinch of smoked paprika, or swap some of the dill for fresh chives to keep things interesting.

Can I make this Healthy Potato Salad ahead of time?

Yes! In fact, making it a few hours ahead or even the day before lets those bright flavors deepen. Just give it a gentle stir before serving to revive the creamy dressing and herbs.

Final Thoughts

This Healthy Potato Salad is one of those rare dishes that’s always a crowd-pleaser but still manages to feel light and fresh. With its bright flavors and homemade creamy dressing, it’s one you’ll want to whip up all summer long. I hope it becomes your new go-to recipe—give it a try and see why it’s a staple at my table!

Healthy Potato Salad Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 27 minutes (plus chilling)
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A light and healthy twist on traditional potato salad, this recipe features baby potatoes tossed in a creamy Greek yogurt dressing with fresh herbs. Perfect for picnics, BBQs, or a simple side dish.

Ingredients

Scale

Potato Salad:

2 pounds baby potatoes (halved or quartered)
1/2 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder
Salt and pepper to taste
1/3 cup chopped celery
1/4 cup chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped parsley
2 hard-boiled eggs (chopped, optional)

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Instructions

Cook Potatoes: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and boil until fork-tender. Drain and cool.
Prepare Dressing: In a large bowl, whisk together yogurt, olive oil, mustard, vinegar, garlic powder, salt, and pepper.
Combine Ingredients: Add potatoes, celery, onion, dill, and parsley to the bowl. Mix gently. Fold in eggs if desired.
Chill and Serve: Adjust seasoning, refrigerate for 30 minutes, then enjoy!