Description
This Healthy Potato Salad is creamy, tangy, and packed with red potatoes, crunchy veggies, fresh herbs, and a light Greek yogurt dressing. Perfect for a summer BBQ, picnic, or meal-prep lunch!
Ingredients
Units
Scale
- 2 lbs. red potatoes, skin on, chopped (~6-7 potatoes)
- 3 large hard boiled eggs, grated or chopped
- 1/2 cup celery, diced (~2 ribs)
- 1/2 cup green bell peppers, diced (~1/2 bell pepper)
- 1/3 cup pickles or relish, diced
- 1/3 cup red onion, diced
- 2 Tbsp. fresh dill, chopped
- 2 Tbsp. parsley, chopped
- 2 Tbsp. chives, chopped
For the Dressing:
- 1 cup Greek yogurt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 3/4 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Boil the potatoes and eggs together: Add chopped potatoes and whole eggs to a large pot of water. Bring to a boil. After 15 minutes, remove eggs and place in an ice bath. Check potatoes for tenderness; if needed, cook 5 minutes more.
- Make the dressing: In a medium bowl, whisk together Greek yogurt, olive oil, Dijon mustard, lemon juice, garlic, paprika, cumin, salt, and pepper until smooth.
- Cool the potatoes: Drain and rinse potatoes under cold water. Let cool slightly.
- Prepare veggies and herbs: Dice celery, bell peppers, pickles, and red onion. Chop dill, parsley, and chives. Peel and grate or chop eggs.
- Assemble the salad: In a large bowl, combine potatoes, veggies, herbs, and eggs. Pour dressing over the top and gently stir to combine.
- Chill or serve: Serve immediately or chill for at least 1 hour for the best flavor.
Notes
- Swap sweet pickles for dill if you like a sweeter potato salad.
- Use dairy-free yogurt for a vegan version.
- This salad tastes even better after chilling for a few hours!
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg