Health Potato Salad
Creamy, tangy, and packed with fresh flavors, this Health Potato Salad is a lighter twist on the classic comfort food. Made with tender baby potatoes and a creamy Greek yogurt dressing infused with Dijon mustard, apple cider vinegar, and olive oil, this recipe delivers big on flavor while keeping things wholesome and nutritious. Crunchy diced celery, red onion, and a medley of fresh herbs like parsley and chives add texture and brightness, while optional hard-boiled eggs make it even more satisfying. Ready in just 30 minutes and perfect for meal prep, barbecues, or weeknight dinners, this healthier potato salad is sure to become a crowd-pleaser. Serve it chilled or at room temperature for a fresh, guilt-free side dish!
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Recipe Information
Ingredients
- 1.5 lbs baby potatoes
- 0.5 cups Greek yogurt (plain and unsweetened)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 celery stalks (diced)
- 0.25 cups red onion (finely diced)
- 2 tbsp parsley (chopped)
- 2 tbsp chives (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 hard-boiled eggs (optional, chopped)
Instructions
Rinse and scrub the baby potatoes to remove any dirt. Cut larger potatoes into bite-sized pieces to ensure everything cooks evenly.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Do not overcook, as you want the potatoes to hold their shape.
Drain the potatoes and let them cool for about 10 minutes. You can spread them on a baking sheet to cool faster.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and black pepper.
Add the cooled potatoes to the bowl of dressing. Gently toss to coat the potatoes evenly.
Stir in the diced celery, red onion, parsley, and chives. If using hard-boiled eggs, add them now too.
Taste and adjust seasoning if needed. Add more salt, pepper, or herbs to your preference.
Cover and refrigerate the potato salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 346 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3786 mg | 81% | |
*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.
