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)
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!
Notes
- For more flavor, roast potatoes instead of boiling.
- Substitute yogurt with mashed avocado or light sour cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
