Healthy Potato Salad
Try this Healthy Potato Salad for a creamy, tangy side that’s quick, nutritious, and perfect for any gathering.
Ingredients
- 3 hard boiled eggs*
- 1 1/2 pounds mini potatoes (I use yellow or red, washed with peels on)
- 3/4 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
- 1/4 teaspoon kosher salt (plus additional to taste and for cooking the potatoes)
- 1/4 teaspoon ground black pepper
- 3 green onions (divided)
- 2 stalks celery (finely diced)
- 2 tablespoons capers (rinsed and drained)
Instructions
Step 1: Cook and Dice the Eggs
If you need to prepare the hard-boiled eggs, bring them to a gentle simmer, cool in an ice bath, peel, and dice into bite-sized cubes. Set the diced eggs aside in a small bowl so they’re ready to fold in later; their firm, creamy yolks will add pockets of rich texture to the salad.
Step 2: Boil the Mini Potatoes Until Just Tender
Place the washed mini potatoes (skins on) in a pot with water to cover and plenty of salt; simmer until a fork slides into them with slight resistance — just tender, not falling apart. Drain thoroughly so they’re easy to handle for the next step.
Step 3: Purée the Creamy Yogurt Dressing
In a food processor or blender combine plain Greek yogurt, extra-virgin olive oil, white vinegar, Dijon mustard, the chopped garlic, celery salt, black pepper, and most of the green onion (cut the two stalks into pieces for the blender). Blend to a smooth, glossy emulsion, scraping down the sides so the dressing is silky and uniform.
Step 4: Chunk the Potatoes and Dress While Hot
As soon as the potatoes are cool enough to handle, cut them into roughly 1½-inch chunks (halves or quarters depending on size) and transfer to a large bowl. Pour about three-quarters of the dressing over the still-warm potatoes and gently fold so each chunk gets a creamy coating; it will look like a lot of dressing at first but the potatoes absorb it as they rest.
Step 5: Rest and Let Flavors Meld
Let the dressed potatoes sit for about 10 minutes, stirring once or twice as they rest so the dressing soaks into the interiors and the steam carries flavor into the mix. This short rest mellows the raw garlic and helps the yogurt cling to the warm surfaces.
Step 6: Fold in Vegetables, Capers, and Eggs
Add the finely diced celery, rinsed capers, and the diced hard-boiled eggs. Reserve a tablespoon of the finely chopped third green onion for garnish, and add the rest into the bowl. Gently fold everything together so you preserve potato texture while evenly distributing pops of briny caper and crisp celery.
Step 7: Chill, Finish, and Garnish
Refrigerate until ready to serve. Just before serving taste and add more dressing as needed (potatoes absorb it — add a few pinches of salt if required), then sprinkle the reserved chopped green onion and a crack of black pepper on top for a fresh, bright finish.
Notes
- Use a mix of yellow and red mini potatoes for color and flavor.
- For a vegan version, replace Greek yogurt with a thick plant‑based yogurt and omit the eggs.
- Rinse capers well to reduce excess salt.
- Chill the salad for at least 30 minutes before serving for the best texture.
- Adjust the amount of garlic to suit your taste; roasted garlic gives a milder flavor.