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Homemade Healthy Potato Salad recipe photo

Healthy Potato Salad

This Healthy Potato Salad is a refreshing twist on a classic! Creamy, nutritious, and perfect for any gathering!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 pounds Yukon Gold potatoes cut into 1-inch pieces
  • 2 stalks celery diced
  • 1 cup red onions diced
  • 2 tablespoons capers
  • 4 pieces red radishes halved and thinly sliced
  • 1/2 cup chives chopped
  • 2 to 4 tablespoons fresh dill optional
  • 1 teaspoon celery seed optional
  • 1 cup plain whole milk Greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon turmeric optional
  • Freshly ground black pepper to taste

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Whisk
  • Knife and cutting board
  • Serving spoon

Method
 

Step-by-Step Instructions:
  1. 1. Start by placing your 2 pounds of Yukon Gold potatoes in a large pot. Fill it with cold water, ensuring the potatoes are fully submerged. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and let it simmer until the potatoes are fork-tender, about 10-15 minutes.
  2. 2. Once the potatoes are cooked, carefully drain them in a colander. Allow the potatoes to cool for about 10 minutes. This step is crucial as it prevents the salad from becoming mushy.
  3. 3. While the potatoes are cooling, prepare the other ingredients. Dice the 2 celery stalks, chop the 1 cup of red onions, halve and slice the 4 red radishes, and chop the 1/2 cup of chives. If you're using fresh dill, chop it as well.
  4. 4. In a mixing bowl, whisk together the 1 cup of Greek yogurt, 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and minced 3 garlic cloves. Season with 1 teaspoon of sea salt, 1/2 teaspoon of turmeric, and freshly ground black pepper to taste.
  5. 5. In a large mixing bowl, combine the cooled potatoes, diced celery, red onions, capers, radishes, chives, and dill (if using). Pour the dressing over the salad and gently fold everything together until the potatoes are well coated.
  6. 6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a gentle stir and garnish with reserved radishes and chives.

Notes

  • For a vegan option, substitute Greek yogurt and mayonnaise with plant-based alternatives.
  • If you’re looking to reduce calories, use less mayonnaise and increase the amount of Greek yogurt.
  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.