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Healthy Potato Salad

Healthy Potato SaladOur healthy potato salad recipe combines fork-tender potatoes, hard-boiled eggs, celery, pickles, and onions, in a protein-packed Greek yogurt-based sauce for a lighter take on the classic American side.

Healthy potato salad in a serving bowl.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Potatoes: Waxy, small potatoes are best for potato salad; I prefer red potatoes for this recipe.
  • Hard-Boiled Eggs: Hard-boiled eggs are a classic addition to potato salad. Make our Instant Pot hard boiled eggs for perfectly cooked eggs every time.
  • Vegetables: Diced celery, pickles, and red onion provide texture and flavor.
  • Healthy Potato Salad Dressing: I love the combination of sour cream and yogurt as the base for this dressing. It’s a healthy twist on the typical mayonnaise-based sauce in other potato salad recipes; ours is just as tasty and loaded with protein! Flavor it with apple cider vinegar, mustard, fresh dill, salt, pepper, parsley, and smoked paprika.

SUBSTITUTIONS AND VARIATIONS

Here are a few ingredients to add when you feel like shaking things up. How about some crispy bacon? Or you can add chopped scallions for a fresh and slightly oniony flavor. If you’re looking for a little kick, include vibrant radishes. Oh, and don’t forget the pickle brine, pickled red onions, or sumac onions for a nice zing!

HOW TO MAKE OUR HEALTHY POTATO SALAD

The full recipe with measurements is in the recipe card below.

Wash the potatoes and cut the larger ones in half so the potatoes are all the same size. Then, add them to a stockpot with a teaspoon of salt and cold water. Bring to a boil over high heat.

Potatoes boiling in a stock pot.

Reduce the heat and cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes and set them aside to cool.

Cooled down potatoes in a colander being peeled.

While waiting on the potatoes, whisk Greek yogurt, mustard, dill, apple cider vinegar, paprika, salt, pepper, and parsley in a mixing bowl until combined. Then, stir in the onion, celery, and pickle.

Combine the dressing for the healthy potato salad in a small bowl.

Cut the potatoes into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.

Note: You can peel the skins if you prefer.

Add the cubed the potatoes to the dressing.

Add the eggs and gently fold them into the mixture.

Fold the eggs into the Healthy potato salad recipe.

Taste and season with salt and pepper and add it to a serving bowl. Cover and refrigerate for 1-2 hours before serving.

A close up of healthy potato salad in a serving bowl.

EXPERT TIPS

  • Cut the potatoes the same size to ensure they cook at the same rate.
  • Start the potatoes in cool water. Then bring them to a boil, and simmer to finish. This process will ensure the potatoes cook evenly. 
  • For best results, peel the potatoes under cool water. It’s so much easier!

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of these tasty sides!

Healthy potato salad in a serving bowl.

SERVING SUGGESTIONS

WHAT TO DO WITH THE LEFTOVERS 

  • How Long Can It Sit Out? You can let this popular side dish sit out for a maximum of 2 hours, but if the weather is warm, it’s wise to trust your instincts and refrigerate it.
  • How long is homemade potato salad good for? Store leftovers in an airtight container; it will keep for up to five days.
  • Freeze – I don’t recommend freezing healthy potato salad. Once frozen, the texture will change considerably, and the yogurt-based dressing will separate and become watery.

FREQUENTLY ASKED QUESTIONS

What potatoes are best for potato salad?

Waxy Potatoes: Red potatoes or fingerling potatoes are best. They have a nice, smooth texture and hold their shape after boiling. I love red potatoes for Healthy Potato Salad.

Yukon Gold: Golden potatoes work well, and they are a bridge between the waxy and starchy because they are creamy once cooked but still maintain their structure.

Starchy Potatoes: I advise against starchy potatoes like Idaho or russets. They tend to break down while boiling, making them perfect for mashed potatoes, but they don’t work as well for this side. If using russet potatoes, peel the skin before cooking them.

How long should I boil potatoes for potato salad?

When using petite potatoes, boil them in water for 10-25 minutes until they are fork-tender. The cooking time varies based on the size of the potatoes used.

MORE POTATO RECIPES:

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Healthy potato salad in a serving bowl.

Healthy Potato Salad

Tressa Jamil
Healthy potato salad combines fork-tender potatoes, hard boiled eggs, celery, pickles, and onions, in a protein-packed Greek yogurt-based sauce.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 10 Servings
Calories 171 kcal
Equipment
Ingredients
  
  • 2 pounds Yukon gold potatoes or red potatoes
  • 1 teaspoon kosher salt
  • cup Greek yogurt, full-fat, plain
  • ¼ cup sour cream
  • 3 tablespoons mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon salt
  • 1 teaspoon parsley, dried
  • 5 hard boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1-2 pickle spears, finely diced
  • ½ medium red onion, finely diced
Instructions
 
  • Wash the potatoes and cut the larger ones in half so the potatoes are all the same size. Then, add them to a stockpot with a teaspoon of salt and cold water. Bring to a boil over high heat.
  • Reduce the heat and cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes and set them aside to cool.
  • While waiting on the potatoes, whisk Greek yogurt, mustard, dill, apple cider vinegar, paprika, salt, pepper, and parsley in a mixing bowl until combined. Then, stir in the onion, celery, and pickle.
  • Cut the potatoes into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.
  • Add the eggs and gently fold them into the mixture.
  • Taste and season with salt and pepper and add it to a serving bowl. Cover and refrigerate for 1-2 hours before serving.
Notes
Expert Tips: 
  • Cut the potatoes the same size to ensure they cook at the same rate.
  • Start the potatoes in cool water. Then bring them to a boil, and simmer to finish. This process will ensure the potatoes cook evenly.
  • For best results, peel the potatoes under cool water. It’s so much easier!
Nutrition Disclosure:
  •  The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Cup | Calories: 171 kcal | Carbohydrates: 17 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Cholesterol: 100 mg | Sodium: 643 mg | Potassium: 517 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 12 IU | Vitamin C: 16 mg | Calcium: 8 mg | Iron: 6 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Kristen

Sunday 22nd of May 2022

Delicious! A tangy, fresh and flavorful take on potato salad. Was a great side dish with our hamburgers and caprese salad.

Tressa Jamil

Sunday 12th of June 2022

Yum! Burgers and caprese, that sounds like quite a meal.