Description
This Healthy Potato Salad is a light, refreshing twist on the classic side dish, made with a creamy, dairy-free dressing, tender potatoes, crunchy veggies, and fresh herbs. Perfect for picnics, BBQs, or a wholesome lunch, it’s vegan, mayo-free, and bursting with flavor. Keywords: healthy potato salad, vegan potato salad, dairy-free potato salad, plant-based side dish.
Ingredients
Units
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup celery, chopped
- 1/4 cup dill pickles, chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Dressing:
- 1/3 cup plain unsweetened plant-based yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook for 10–12 minutes until fork-tender. Drain and let cool.
- In a small bowl, whisk together all dressing ingredients until smooth.
- In a large bowl, combine cooled potatoes, red onion, celery, pickles, and fresh dill.
- Pour the dressing over the salad and gently toss to coat.
- Season with additional salt and pepper if needed.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Notes
- Add chopped green onions or parsley for extra freshness.
- Use avocado instead of yogurt for a creamy twist.
- Keeps well in the fridge for 3–4 days.
Nutrition
- Calories: 190
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
