Healthy Potato Salad
This easy, healthy potato salad is a potluck winner! It's super creamy thanks to a simple olive oil and Greek yogurt dressing with no mayo.
Prep: 5 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6
Ingredients
- 3 hard boiled eggs*
- 1 ½ pounds mini potatoes I use yellow or red, washed with peels on
- ¾ cup non-fat plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves peeled and roughly chopped
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery salt
- ¼ teaspoon kosher salt plus additional to taste and for cooking the potatoes
- ¼ teaspoon ground black pepper
- 3 green onions divided
- 2 stalks celery finely diced
- 2 tablespoons capers rinsed and drained
Instructions
- Prepare the hard boiled eggs if needed (see notes for an easy how-to). Peel and dice small.
- Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy.
- Prepare the dressing: To a food processor or blender, add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper. Cut 2 of the green onions into 4 pieces each and add them to the food processor as well.
- Finely chop the third green onion and set aside. Blend the dressing until smooth, stopping to scrape down the sides of the food processor a few times as needed.
- Drain the potatoes. As soon as you can handle them safely, cut potatoes into 1 1/2-inch chunks (depending upon the size of your potatoes, this will be either halves or quarters). Transfer to a large bowl.
- While the potatoes are still hot, pour 3/4 of the dressing over the top.
- Gently stir to combine (it will look like a lot of dressing). Let sit 10 minutes, stirring once or twice as it rests.
- Add the celery, capers, and eggs. Reserve a tablespoon or so of the remaining chopped green onion for garnish, then add the rest to the bowl. Stir to combine. Taste and add more salt/pepper as needed. Refrigerate until ready to serve.
- Just before serving, add the remaining dressing as desired, taste once more for salt (potatoes drink it up! I usually add a few big pinches), and sprinkle with the reserved green onion. Enjoy!
Notes
- *To Hard Boil Eggs. Place the eggs in a small pot with enough water to cover. Bring to a boil over high heat. As soon as the water boils, immediately remove the pot from heat and cover for 8 minutes. Prepare an ice bath. After 8 minutes, transfer the eggs to the ice bath to cool.
- To STORE. Store leftover potato salad in the refrigerator for up to 3 days. Taste and season with additional salt before serving.
- To FREEZE. No you cannot freeze potato salad (sorry!). The potatoes will become mushy and the dressing will separate.
Nutrition
Serving: 1of 6Calories: 210kcalCarbohydrates: 22gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgPotassium: 574mgFiber: 3gSugar: 2gVitamin A: 205IUVitamin C: 24mgCalcium: 64mgIron: 1mg
