Heart-Healthy Classic Potato Salad
Brighten up your next meal with this **Heart-Healthy Classic Potato Salad**, a lighter take on the traditional favorite that doesn’t skimp on flavor. Made with tender red potatoes, a creamy fat-free Greek yogurt base, and tangy Dijon mustard, this recipe is packed with wholesome ingredients that are both delicious and nutritious. Finely chopped celery, crunchy dill pickles, and fresh herbs like dill and parsley infuse each bite with crisp, vibrant flavors. The addition of apple cider vinegar adds a subtle tang, making this potato salad irresistibly refreshing. Perfect for summer barbecues, potlucks, or as a guilt-free side dish, this recipe is ready in just 35 minutes and comes together effortlessly. Plus, it's served chilled, making it ideal for warm-weather dining while supporting a heart-healthy lifestyle.
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Recipe Information
Ingredients
- 2 pounds small red potatoes
- 1 cup fat-free plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, finely chopped
- 0.5 cup red onion, finely chopped
- 0.5 cup dill pickles, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon celery seed
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red potatoes under cold water, then place them in a large pot. Cover with water, ensuring the water level is about 1 inch above the potatoes.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for approximately 12-15 minutes or until they are fork-tender.
While the potatoes are cooking, in a large mixing bowl, combine the Greek yogurt, Dijon mustard, and apple cider vinegar. Stir until smooth and well blended.
Finely chop the celery, red onion, dill pickles, dill, and parsley and add them to the yogurt mixture. Stir in the celery seed, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Once the potatoes are cooked, drain them and allow them to cool slightly. Cut the potatoes into bite-sized pieces and add them to the mixing bowl with the dressing.
Gently toss the potatoes in the dressing until well coated. Ensure all the potato pieces are covered in the dressing mixture.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Optional: Garnish with additional fresh dill or parsley before serving for added flavor and presentation.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 27.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 5206 mg | 111% | |
*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.
