Potato Salad Recipe – Our healthy potato salad is protein-packed and combines boiled potatoes with eggs, celery, pickle, onion, and a yogurt-based sauce for a side you’ll want to serve with everything.
WHAT YOU NEED TO MAKE THIS RECIPE
- Potatoes: Waxy, small potatoes are best for potato salad; I prefer using red potatoes.
- Hard-Boiled Eggs: Eggs are a classic ingredient! Use my Hard Boiled Egg Instant Pot Method guide to make perfectly cooked hard-boiled eggs every single time.
- Vegetables: Diced celery, pickle, and red onion add textural variation and flavor.
- Potato Salad Dressing: I love the combination of sour cream and yogurt as the base for this dressing. It deviates some from the traditional preparation, but it’s tasty and loaded with protein. Flavor the dressing with apple cider vinegar, mustard, fresh dill, salt, pepper, parsley, and smoked paprika.
SUBSTITUTIONS AND VARIATIONS
Change is a good thing every now and then; here are a few ingredients to add when you feel like shaking things up a bit.
- Bacon
- Scallions
- Radishes
- Pickle Brine
- Chives
- Pickled Red Onion
HOW TO MAKE OUR POTATO SALAD RECIPE
Wash the potatoes before you begin. 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, prepare the sauce. Whisk vinegar, Greek yogurt, mustard, dill, salt, pepper, parsley, and paprika together in a mixing bowl until fully combined. Then, stir in the onion, celery, and pickle.
Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.
Note: You can leave the skins if you prefer.
Add the eggs and gently fold them into the mixture.
Taste and season with salt and pepper, then cover and refrigerate for 1-2 hours before serving.
COOKING 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 insure 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 our other tasty sides!
SERVING SUGGESTIONS
- BBQ Baked Chicken Legs
- Baked Beans
- Hamburgers, Air Fryer Turkey Burgers
- Vinegar Coleslaw
- Peruvian Chicken
- Bratwurst
- Schnitzel
- Chili Con Carne
- Corn on the Cob
- Grilled Shrimp
- Hot Dogs
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 they hold their shape after boiling. Red are my favorite for potato salad.
• Yukon Gold: These potatoes are a nice bridge between waxy and starchy potatoes; they maintain their structure and work well.
• Starchy Potatoes: I advise against using 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, be sure to the peel the skin before boiling them.
How long should I boil potatoes for potato salad?
When using petite potatoes, you will need to boil them in water for 10-25 minutes until they are fork-tender. The cooking time varies based on the size of potatoes used.
How long is homemade potato salad good for?
Potato salad will keep in the fridge for 3-4 days if stored in an airtight container.
YOU SHOULD ALSO TRY:
Healthy Potato Salad Recipe
Equipment
- Stockpot, 5-quart
- Serving Dish
Ingredients
- 2 pounds yellow or red potatoes
- 1 teaspoon kosher salt
- 2 tablespoons apple cider vinegar
- 1 cup Greek yogurt, plain
- ⅓ cup sour cream
- 3 tablespoons mustard
- 1-2 tablespoons dill, fresh or dried, 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, diced
- 1-2 pickle spears, diced
- ½ medium red onion, finely diced
Instructions
- Wash the potatoes before you begin. 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, prepare the sauce. Whisk vinegar, Greek yogurt, mustard, dill, salt, pepper, parsley, and paprika together in a mixing bowl until fully combined. Then, stir in the onion, celery, and pickle.
- Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine. Note: You can leave the skins if you prefer.
- Add the eggs and gently fold them into the mixture.
- Taste and season with salt and pepper, then cover and refrigerate for 1-2 hours before serving.
Notes
- 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 insure the potatoes cook evenly.
- For best results, peel the potatoes under cool water. It’s so much easier!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
- Check out our web story for potato salad!
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.