Heart-Healthy Classic Red Potato Salad
Elevate your picnic spread or light lunch menu with this **Heart-Healthy Classic Red Potato Salad**, a guilt-free twist on a timeless favorite. Featuring creamy Greek yogurt and heart-healthy olive oil in place of heavier mayonnaise, this recipe combines tender red potatoes, tangy Dijon mustard, and fresh lemon juice for a refreshing, zesty dressing. Crunchy celery, crisp red onion, and fragrant fresh herbs like dill and parsley add texture and vibrant flavor to every bite, while aromatic garlic powder and black pepper bring subtle depth. Ready in just over half an hour and packed with nutrient-rich ingredients, this lighter potato salad is perfect for health-conscious foodies and pairs beautifully with grilled proteins or vegetable mains. Enjoy it chilled for a satisfying, wholesome dish that’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds red potatoes
- 2 tablespoons olive oil
- 0.5 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 0.5 cup celery, finely chopped
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon parsley, finely chopped
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Wash and scrub the red potatoes thoroughly to remove any dirt. Cut them into 1-inch chunks, ensuring uniformity for even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water, then bring to a boil over medium-high heat.
Once boiling, lower the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are just tender when pierced with a fork. Avoid overcooking to prevent them from becoming mushy.
Drain the potatoes in a colander and set aside to cool to room temperature.
In a large mixing bowl, whisk together the olive oil, Greek yogurt, Dijon mustard, and lemon juice until well combined.
Add the celery, red onion, dill, parsley, garlic powder, black pepper, and salt to the dressing, stirring to distribute the seasonings evenly.
Gently fold the cooled potatoes into the dressing mixture, ensuring each piece is well coated.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Before serving, taste and adjust seasoning if necessary. Serve chilled, and enjoy!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 19.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4282 mg | 91% | |
*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.
