Indulge your taste buds with Healthy Potato Salad – a flavorful dish of savory ingredients like Greek yogurt, relish, dijon mustard, and decadent potatoes.
The BEST potato salad to try
Need an appetizer, snack, or dish to take to a gathering? Or do you want a hearty meal that’s going to leave you feeling satisfied and full? Regardless of the occasion or reasoning, healthy potato salad is the dish to make. It’s so versatile, and that’s the beauty of it (apart from the fantastic taste)!
This dish is one of my favorites to make when I want something easy that I can nibble on throughout the week as a filling snack. It’s made with potatoes, Greek yogurt, and lots of seasonings, so it’s safe to say that there is no shortage of flavor to see here!
Ingredients in healthy potato salad with Greek yogurt
Potato salad recipes are all about the seasonings. It’s the vinegar, spices, mustard, and all of those really potent ingredients that bring the flavors together and make potato salad what it is.
The same goes for our healthy version! Between the ACV, dijon mustard, yogurt, and relish (not to mention the actual seasonings), this dish is bursting with savory goodness.
- Potatoes: First up, you’ll need 3 lbs of potatoes – either red or yukon gold. Cube before boiling.
- Celery: Next, dice up 3 stalks of celery. This will add crunch to the salad!
- White onion: Gotta have an onion! Finely chop up 1/3 cup of white onion.
- Eggs: 4 eggs is the perfect amount. They’ll need to be hard boiled.
- Greek yogurt: Greek yogurt is a key ingredient, both for flavor and helping the salad take its shape. Use 1/2 cup, unflavored.
- Mayonnaise: The same goes for the mayo – 1/2 cup is perfect!
- Apple cider vinegar: Next, add 2 tbsp of apple cider vinegar for a slight, subtle bite.
- Dijon mustard: Include 1 tbsp of dijon mustard for extra flavor (a single tablespoon goes a long way).
- Relish: One of the best parts, 1/3 cup of relish adds so much flavor to healthy potato salad! You can also used chopped pickles.
- Dill: Throw in 1/4 cup of fresh, chopped dill.
- Salt & Pepper: Finally, add 1 tsp of salt and 1/2 tsp of black pepper.
- Paprika: Last but not least, this dish is complete with 1/2 tsp of paprika. I recommend smoked!
What you’ll need to make this recipe
The most difficult part of this recipe is chopping all of the ingredients, and I think that says a lot! Between boiling and mixing, there isn’t anything too complicated about this dish. Below are the tools you’ll need.
- Cutting board
- Chopping knife
- Large pot
- Mixing bowl
Finally, you’ll need the following sized measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, and 1/2 cup.
How to make this healthy potato salad recipe
Healthy red potato salad (or yukon gold – totally up to you), is as easy to make as boiling, chopping, and mixing. In only 45 minutes of prep and cook time, you’re going to have some seriously savory potato salad.
Don’t forget to let it chill for a bit, as this is when the flavors really start to shine through!
To begin, add the potatoes to a large pot and submerge with water.
Bring to a boil and cook for 7-9 minutes, or until fork tender.
Drain the water and let the potatoes cool for at least 30 minutes.
While they cool, chop the celery, onions, and hard boiled eggs into small pieces.
Whisk together the Greek yogurt, mayo, apple cider vinegar, dijon mustard, and relish.
Add the dill, salt, pepper, and paprika.
Next, add the cooled potatoes back to the pot, adding the celery, onion, and eggs. Pour the dressing over the top and toss lightly to coat, careful not to smush the potatoes.
Let chill in the refrigerator for at least 1 hour before serving.
How this recipe is healthier
There are a lot of things in healthy potato salad that are full of nutrients. Take the eggs, onion, and even dill for example (it’s good for the heart and provides multiple vitamins, iron, and calcium!).
But in addition to all of the that, the true star of this healthy recipe is the Greek yogurt. By using this swap to replace half of the mayonnaise, we’re creating a dish that’s lower in fat, carbohydrates, and sodium.
And the best part? The flavor change is hardly anything! This dish is just as rich and creamy as your standard bowl of potato salad.
If you liked this recipe, you’ll want to try these!
Salads don’t have to be boring. Here are some more of my favorite salads that are hearty, delicious, and barely “salads” at all! Perfect for when you want something healthy but don’t feel like eating a bunch of lettuce.
- Zucchini Noodle Caprese Salad with Walnut Pesto
- Classic Waldorf Salad Wraps
- Mediterranean Tuna Salad
- Mexican Quinoa Salad with Cilantro Lime Dressing
- Avocado Corn Salad
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 3lbs red or yukon gold potatoes, cubed
- 3 stalk celery, diced
- 1/3 cup finely chopped white onion
- 4 eggs, hard boiled
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/3 cup relish or chopped pickles
- 1/4 cup chopped fresh dill
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika (I prefer smoked)
- In a large pot, add potatoes and enough water to cover them.
- Bring to a boil, then cook 7-9 minutes or until potatoes are fork tender.
- Drain potatoes, and let them cool for at least 30 minutes.
- Prepare celery and onions by chopping, along with chopping up hard boiled eggs into small pieces.
- Whisk together greek yogurt, mayo, apple cider vinegar, dijon mustard, and relish.
- Add in dill, salt, pepper and paprika.
- Add cooled potatoes back to pot, adding in celery, onion, and eggs. Pour dressing over top and toss lightly to coat, careful not to smush the potatoes.
- Let chill in refrigerator for at least 1 hour before eating.
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