Simply Lite Potato Salad
Light, creamy, and bursting with fresh herbs, Simply Lite Potato Salad is the perfect guilt-free take on a classic side dish. Made with tender baby potatoes coated in a tangy combination of Greek yogurt, Dijon mustard, and a splash of apple cider vinegar, this recipe skips the heavy mayonnaise without sacrificing flavor. Fresh parsley, dill, and spring onions add vibrant, aromatic notes, while a touch of olive oil ties everything together for a luxuriously smooth finish. Ready in just 35 minutes, this easy potato salad is ideal for summer barbecues, picnics, or quick weeknight dinners. Serve it warm for comfort or chilled for a refreshing twist—either way, it's a crowd-pleaser! Perfect as a healthy side, Simply Lite Potato Salad is a must-try for those who love light, flavorful dishes that don’t skimp on comfort.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 120 grams plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 stalks spring onions (green onions)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and scrub the baby potatoes to clean them. Cut any larger potatoes in half to ensure uniform cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the dressing. In a mixing bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper. Stir well until smooth and creamy.
Chop the fresh parsley and dill finely. Thinly slice the spring onions. Add them to the yogurt-mustard dressing and mix well.
Once the potatoes are cooked, drain them and allow them to cool for about 5-10 minutes. You want them to be warm but not piping hot.
Transfer the warm potatoes to the bowl with the dressing. Gently toss until all the potatoes are evenly coated with the dressing.
Let the potato salad sit for 10-15 minutes to allow the flavors to blend. Taste and adjust seasoning if needed.
Serve immediately as a side dish, or refrigerate for up to 2 days for a chilled potato salad option.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2454 mg | 52% | |
*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.
