If you crave a creamy, classic picnic favorite without all the heaviness, this Healthy Potato Salad will steal your heart. Packed with tender potatoes, crunchy veggies, and a tangy Greek yogurt dressing, it’s proof that you don’t have to sacrifice flavor for nutrition. Every forkful feels bright and satisfying, and I just know you’ll want to add this vibrant, wholesome twist to your summer table again and again.
Ingredients You’ll Need
Simple, fresh ingredients are all you need for Healthy Potato Salad, but each one is chosen for real purpose. Every potato, dollop, and sprinkle adds to the flavor, texture, and gorgeous color—so don’t skip a thing!
- Baby potatoes or Yukon golds: Their natural creaminess and thin skins mean you don’t need to peel, and they hold their shape beautifully.
- Plain Greek yogurt: Adds unbeatable creaminess, tang, and a protein boost—plus you can feel good about ditching the heavy mayo.
- Olive oil: For richness and a silky finish that blends seamlessly into the dressing.
- Dijon mustard: Provides a kick of zesty depth and ensures your salad is never bland.
- Apple cider vinegar: Brightens everything up with fresh acidity; just a splash makes a huge difference.
- Celery: Bring on the crunch! These little bites are refreshing and add color contrast.
- Red onion: A bit of zip and beautiful color make this a must for every potato salad.
- Fresh dill or parsley: Herbs tie all the flavors together with summery, vibrant notes—use what you love.
- Salt and black pepper: Don’t be shy; season generously for balanced flavor in every bite.
- Hard-boiled eggs (optional): For added richness and protein—totally up to you!
How to Make Healthy Potato Salad
Step 1: Cook the Potatoes
Start by placing your cut baby potatoes or Yukon golds in a big pot and cover them generously with cold water. Don’t forget a generous pinch of salt—it’s your first shot at layering in flavor. Bring the pot to a gentle boil, then lower the heat and simmer for about 10 to 12 minutes. When they’re fork-tender but not falling apart, drain them well and let them cool just enough to handle.
Step 2: Whip Up the Creamy Dressing
While your potatoes are cooling, grab a small bowl and whisk together the Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, and a good pinch of salt and freshly cracked black pepper. This is the secret sauce that will bring your Healthy Potato Salad together—tangy, creamy, and luscious without being heavy at all.
Step 3: Combine the Veggies and Herbs
In a large serving bowl, toss in your diced celery, finely chopped red onion, and chopped fresh dill or parsley. These ingredients add not only crunch and flavor, but a gorgeous pop of color to your Healthy Potato Salad, making every serving feel like a celebration.
Step 4: Toss Everything Together
Gently add the just-cooled potatoes to your bowl of veggies and herbs. Pour over the dressing, then carefully toss everything to coat. Be gentle—mix just enough to combine so you don’t break apart the potato chunks. If you’re adding chopped hard-boiled eggs, now’s the time to stir them in. Taste and adjust the seasoning, adding a bit more salt or pepper if you like.
Step 5: Let the Flavors Meld
For the best texture and flavor, pop the whole salad in the fridge for at least 30 minutes. This allows all those zesty, savory notes to infuse the potatoes, elevating every mouthful of your Healthy Potato Salad. It’s absolutely worth the wait!
How to Serve Healthy Potato Salad
Garnishes
Top your Healthy Potato Salad with an extra sprinkle of fresh herbs or a little more black pepper for a restaurant-worthy finish. For a burst of color and tang, scatter some thinly sliced radishes or chopped pickles right on top—it’s as pretty as it is delicious.
Side Dishes
This potato salad makes a standout side for summer barbecues, but it’s also lovely with grilled chicken, roasted salmon, or veggie burgers. You can even spoon it alongside leafy greens or a tomato-cucumber salad for a picnic spread that feels truly special.
Creative Ways to Present
For a playful twist, scoop Healthy Potato Salad into lettuce cups for handheld bites at a potluck or stuff it into hollowed-out bell peppers for a colorful, make-ahead appetizer. You can also layer it into individual mason jars for adorable picnic portions that travel well and look so inviting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Healthy Potato Salad in a tightly sealed container in your fridge. It will stay fresh and delicious for up to 2 or 3 days, making it perfect for meal prep or easy grab-and-go lunches all week long. In fact, the flavors often get even better overnight!
Freezing
Freezing isn’t recommended for this salad, since the potatoes and creamy dressing don’t quite come back to life after thawing. The texture can turn watery, and the fresh crunch of the veggies is lost. It’s best enjoyed freshly made or after a short chill in the fridge.
Reheating
Honestly, Healthy Potato Salad is at its best served chilled or at room temperature. If you do want to take the chill off, let it rest on the counter for a bit before serving. Avoid microwaving, as it can affect both the texture and taste of the dressing and veggies.
FAQs
Can I make Healthy Potato Salad in advance?
Absolutely! This salad is actually creamier and more flavorful after it’s had time to chill in the fridge. Just prepare it the night before your gathering, and give it a gentle stir before serving.
What’s the best kind of potato to use?
Baby potatoes and Yukon golds are both ideal because they’re creamy, hold their shape, and don’t need peeling. Red potatoes also work well, and their thin skins add even more color and texture.
How can I make this dairy-free?
Swap the Greek yogurt for a plant-based plain yogurt or a vegan mayo. The salad will still taste rich, tangy, and absolutely delicious—just check to make sure your chosen substitute is unsweetened and neutral in flavor.
Can I add more vegetables?
Yes! For extra crunch, stir in chopped radishes, snap peas, or colorful bell peppers. A few capers or sliced olives add bold flavor, or go classic with a handful of chopped pickles.
Is Healthy Potato Salad gluten-free?
Yes, as it’s written, this recipe contains only ingredients that are naturally gluten-free. Always double-check packaged ingredients like mustard to be sure, especially if serving someone with allergies or sensitivities.
Final Thoughts
I hope you’ll give this Healthy Potato Salad a try at your next get-together or simple family meal. It’s a lighter, fresher take on a comfort classic that always gets rave reviews—proof you truly can have the best of all worlds in one beautiful bowl. Enjoy every bite!
Print
Healthy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Potato Salad is a light and refreshing twist on the classic dish. Made with creamy Greek yogurt and fresh herbs, it’s perfect for picnics, barbecues, or as a simple side dish any time of year.
Ingredients
Potato Salad:
- 2 pounds baby potatoes or Yukon gold potatoes (cut into bite-sized pieces)
- 1/3 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery (diced)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons fresh dill or parsley (chopped)
- Salt and black pepper to taste
- 2 hard-boiled eggs (chopped, optional)
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
- Make Dressing: Whisk together Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine Ingredients: In a large bowl, mix potatoes, celery, onion, herbs, and dressing. Add eggs if desired.
- Chill and Serve: Refrigerate for 30 minutes before serving. Enjoy cold or at room temperature.
Notes
- For extra crunch, add chopped pickles or radishes.
- You can substitute part of the yogurt with light mayo if desired.
- This salad keeps well in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
