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
Scale
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
