Healthy Potato Salad
Why you’ll love this recipe
- Low fat and high in protein at 8g per serving.
- Perfect shareable side for summer bbq’s.
- Healthy potato salad is quick and easy to make.
- Excellent use of potatoes sitting on the counter.
- Classic potato salad flavors but filled with nutrition!
I don’t think there is a side dish as classic as the potato salad! I bet money there will be a potato salad at the next bbq you attend. And with good reason, they’re delish! If you’re looking to make your own, look no further. My healthy potato salad has all your classic potato salad flavors and is made with Greek yogurt instead of mayo making it low fat, high protein, super creamy, and totally delicious.
What kind of potato?
I used petite Yukon gold potatoes for the healthy potato salad. I prefer these or petite red potatoes when making potato salad because their texture remains relatively stable when cooked. Russet potatoes will also work but keep in mind they get very fluffy and if overcooked will easily fall apart and become a mashed potato consistency. Make sure to wash your potatoes very well in order to remove all the dirt!
Is this gluten and dairy free?
The salad is naturally gluten-free. It is not dairy-free due to the Greek yogurt. You can substitute for your favorite non-dairy yogurt but note the flavor may change.
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This potato salad should sit in the fridge for at least one hour before serving to allow the flavors to meld together and to cool the salad.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this healthy potato salad recipe.
Potatoes: I used petite gold potatoes. Red potatoes are a great alternative. Russet can be used, but note the texture is softer and fluffier than red or gold.
Yogurt: I used Fage non-fat Greek yogurt.
Dijon Mustard: any brand.
Apple Cider Vinegar: counters the tang of the Greek yogurt.
Olive Oil: any brand, adds creaminess.
Spices: celery seed, cloves, chives, dried dill, salt and pepper.
Pickles: any dill variety. Can also use spicy pickles to add a little heat. You will be using one speak and some of the pickle juice.
Red onion: adds a ton of flavor and a little crunch.
How to make Healthy Potato Salad
Prep and cook potatoes
First, chop the potatoes into quarters or smaller if using larger potatoes. You want to have bite size pieces. Place the chopped potatoes in a pot and fill with water to cover. Season the water generously with salt and bring to a boil. Boil the potatoes for 6-8 minutes until they’re fork tender but not mashed potato soft.
Once the potatoes are done strain them in a strainer and let them sit until completely cooled.
Make sauce
In a bowl, combine the remaining ingredients to make the sauce. Mix together well to combine and adjust the flavor with salt and pepper as needed.
Assemble your potato salad
Add the cooled potatoes to a large mixing bowl and cover with the sauce. Mix to combine. Be gentle when mixing to not smash the potatoes. Cover with a lid or plastic wrap and place in the fridge for at least one hour prior to serving. Remove from the fridge and serve.
What to serve with this salad
This easy potato salad is a great side dish for bbq’s or during the week as meal prep with your favorite protein! Try it with my grilled teriyaki chicken or Cast Iron Flank Steak for a delicious meal!
Serving notes!
The healthy potato salad makes a total of 8 servings weighing approximately 195g each.
If you like this recipe be sure to check out some of our other easy summer recipes!
Healthy Potato Salad
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Ingredients
- 3 lbs. petite gold potatoes
- 1 cup non-fat plain 0% Greek yogurt 226g
- 1.5 Tbsp. dijon mustard
- 1.5 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. celery seed
- 2 cloves garlic minced
- 1 Tbsp. fresh chives
- 1 tsp. dried dill
- 1 spear dill pickles chopped 35g
- 1 tsp. dill pickle juice
- 2 Tbsp. red onion chopped
- salt and pepper to taste
Instructions
- First, chop the potatoes into quarters or smaller if using larger potatoes. You want to have bite size pieces. Place the chopped potatoes in a pot and fill with water to cover. Season the water generously with salt and bring to a boil. Boil the potatoes for 6-8 minutes until they’re fork tender but not mashed potato soft.
- Once the potatoes are done strain them in a strainer and let them sit until completely cooled.
- In a bowl, combine the remaining ingredients to make the sauce. Mix together well to combine and adjust the flavor with salt and pepper as needed.
- Add the cooled potatoes to a large mixing bowl and cover with the sauce. Mix to combine. Be gentle when mixing to not smash the potatoes. Cover with a lid or plastic wrap and place in the fridge for at least one hour prior to serving.
- Remove from the fridge and serve.
Notes
- This recipe has 8 servings at 195g each with 206 calories per serving.
- Any potato variety works, but petite gold or red are the best in terms of texture.Â
- Be sure not to mash the potatoes when mixing with the sauce. Mix gently.Â
- The dill and chives can be fresh or dried.
- Refrigerate for at least an hour before serving.Â
This was SO good! Perfect for our 4th of July gathering!