Healthy Potato Salad

A refreshing and lighter twist on the classic, this Healthy Potato Salad is made with wholesome ingredients and a creamy Greek yogurt dressing. It’s the perfect side dish for warm-weather meals, offering both flavor and nutrition in every bite.

Why You’ll Love This Recipe

• Nutritious and satisfying with wholesome, real ingredients
• Greek yogurt dressing keeps it light and protein-rich
• No mayonnaise—less fat, same creamy texture
• Ideal for meal prep and make-ahead gatherings
• Pairs well with a wide variety of main courses

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby potatoes
• Salt
• Hard-boiled eggs
• Radishes
• English cucumber
• Green onions
• Fresh dill

For the dressing:

• Greek yogurt
• Apple cider vinegar
• Dijon mustard
• Fresh garlic
• Salt and pepper

Directions

1. Make the dressing: In a small bowl, combine Greek yogurt, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth and set aside.
2. Cook potatoes and eggs: Place baby potatoes in a large pot of salted water and bring to a boil. Add the eggs and cook both together for about 10 minutes. Remove eggs and place in cold water. Continue cooking potatoes for 5–10 more minutes until fork-tender. Drain and cool.
3. Prep the ingredients: Once cooled, chop potatoes into bite-sized pieces. Peel and dice eggs. Thinly slice the radishes and cucumber. Chop the green onions and dill.
4. Combine: In a large bowl, mix the potatoes, eggs, radishes, cucumber, green onions, and dill. Pour the dressing over and toss gently until everything is well coated.
5. Chill and serve: Refrigerate for at least 1 hour before serving to enhance the flavors.

Servings and Timing

• Servings: 6
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Use sweet potatoes for a slightly different flavor profile
• Add chopped celery for extra crunch
• Replace dill with parsley or basil for a new herbal twist
• Include chickpeas or grilled chicken for added protein
• Use plant-based yogurt and omit eggs for a vegan version

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days
• Not suitable for freezing as texture may be affected
• Best enjoyed cold, but can be gently reheated in a skillet over low heat if desired

FAQs

Can I make this salad the night before?

Yes, making it ahead enhances the flavor as the ingredients marinate in the dressing.

Do I need to peel the potatoes?

No, baby potatoes have thin, tender skin that adds texture and nutrients.

What’s a good alternative to Greek yogurt?

You can use plain regular yogurt or a dairy-free yogurt substitute.

How can I make this salad dairy-free?

Use a dairy-free yogurt and ensure all other ingredients are non-dairy.

Is this potato salad gluten-free?

Yes, all listed ingredients are naturally gluten-free.

Can I use regular mustard instead of Dijon?

Yes, though the flavor will be slightly sharper.

Can I add pickles to this salad?

Absolutely, chopped pickles or relish can add a tangy bite.

How long will it last in the fridge?

It will keep well for up to 3 days in an airtight container.

Should I serve it warm or cold?

It’s best served chilled, but you can serve it slightly warm if preferred.

Can I use other herbs besides dill?

Yes, parsley, chives, or tarragon can also work well.

Conclusion

This Healthy Potato Salad is a flavorful and nutritious alternative to traditional versions. With creamy Greek yogurt, crisp vegetables, and fresh herbs, it delivers on both taste and health. Whether served at a summer barbecue or enjoyed as a light lunch, it’s a satisfying dish that’s easy to love and easy to make.

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