Creamy Potato Salad Made Over
Elevate your picnic or potluck side dish game with this "Creamy Potato Salad Made Over," a lighter yet equally indulgent take on the classic recipe. Featuring tender Yukon Gold potatoes, a tangy dressing made with protein-packed Greek yogurt, and a touch of mayonnaise for richness, this dish balances flavor with a health-conscious twist. Crunchy celery, zesty red onions, and fragrant fresh dill add layers of texture and brightness, while diced hard-boiled eggs provide hearty satisfaction. Finished with a dash of paprika for a vibrant garnish, this creamy potato salad is a crowd-pleaser that's easy to prepare and perfect for serving chilled on warm summer days. Ready in just over 30 minutes and packed with wholesome ingredients, it’s a fresh take on a timeless favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1 cup Plain Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 medium Celery stalks
- 0.5 medium Red onion
- 2 tablespoons Fresh dill
- 2 large Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (for garnish)
Instructions
Rinse and peel the Yukon Gold potatoes. Cut them into bite-sized chunks for even cooking.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water, then bring it to a boil over medium-high heat.
Cook the potatoes for 10-15 minutes or until they are fork-tender. Avoid overcooking; you want the potatoes to hold their shape.
Drain the potatoes and let them cool to room temperature.
While the potatoes are cooking, prepare the dressing: In a medium mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth and well-blended.
Dice the celery stalks, finely chop the red onion, and mince the fresh dill. Add these to the dressing for added crunch and flavor.
Peel and dice the hard-boiled eggs, then gently fold them into the dressing.
Once the potatoes are cool, transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently mix until all pieces are evenly coated. Be careful not to mash the potatoes.
Taste and adjust the seasoning as needed, adding more salt or pepper to suit your taste preferences.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Before serving, sprinkle paprika over the top for a pop of color.
Serve chilled and enjoy your creamy potato salad!
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
