It’s mayo free so is lower in fat by using Greek yogurt instead, and packed with veggies like celery and bell peppers. It’s a hit with people of all ages (including kids) and packs a punch from the herbs, mustard, pickles, and lemon to give it a bright, tangy flavor. It’s super customizable, you can use mayo instead of yogurt if you want, add in whatever crunchy veggies you like (cucumber and radish work really well here), and mix and match with whatever herbs suit you. For those who aren’t a big fan of eggs in their potato salad but still like the extra protein, I have found grating my eggs (using a cheese grater) into the salad helps “hide” them while still giving a little extra something to the salad that even the pickiest of eaters won’t object to. Potato salad is usually creamy, like this one, but some have oil based dressings too (creamy is better in my opinion!) This healthy potato salad is common with barbecue foods, and goes really well with anything grilled! It’s a cold salad so it’s a nice refreshing side dish on a hot day. Some other side dishes that are great for a BBQ day are my Chicken Macaroni Salad, Easy Italian Pasta Salad, and Watermelon Basil Salad.
Potatoes: The main component of a potato salad is always of course potatoes! I love using red potatoes for this potato salad. Hard boiled eggs: Grated or chopped hard boiled eggs. You can hard boil the eggs directly with the potatoes! (see recipe). Total time saver! Veggies: In this recipe I use red onion, pepper, and celery to add some crunch with a little bit of pickle for some acidity and dill-y flavor. In classic potato salad recipes onion and pickle are considered a must so I encourage you to try it out! If you have other crunchy veggies you would like to substitute or add in, go for it! Herbs: Fresh dill, Parsley and Chives. Other herbs you can always include tarragon, mint, even basil could be added as well. Dressing: The dressing of this healthy potato salad uses yogurt instead of mayo for a creamy texture with additional protein and less fat. I like to use olive oil for a boost of healthy fats and antioxidants, as well as grainy mustard and lemon for some brightness and acidity. The cumin and paprika are a kind of secret help give some depth of flavor to make it super delicious!
The skins of these potatoes give a pop of color and a boost of nutrition and fibre, while the texture of the potato is firm but fluffy. When warm, they also easily absorb the flavors from the salad, making them taste even better the next day! Other potatoes you can use: Yukon gold or Russet potatoes. (For the full recipe, scroll down to the recipe card below) If the salad is left at room temperature for over 2 hours, it should be discarded, as by that point, bacteria will have grown rapidly in the dish and it is no longer considered safe to eat. If you are serving it at a party, I recommend serving part of the salad and refilling the dish as necessary in order to prevent it sitting out too long. In addition, when thawing the potato salad, ensure you thaw it in the fridge, in order to maintain a temperature cold enough to prevent bacterial growth. Thawing it in the fridge also helps it maintain its consistency better once thawed, as thawing it on the counter can make it go mushy. Adding some fresh herbs and veggies to brighten the salad up a little once thawed can help make it taste more like it did before it was frozen.
