A light and healthy potato salad with Greek yogurt, celery, onion, and fresh herbs for bursts of crunchy creamy flavors and texture. It is summer’s staple food for barbecues and grilling and comes together in as little as 30 minutes!
WHY MAKE THIS RECIPE
• added protein from Greek yogurt – adding Greek yogurt with a bit of mayonnaise makes this a healthier version of comfort food at its best! Things like mashed potatoes and creamy potato salad are a staple side dish that everyone adores, only it can be filling and fattening. This potato salad is lean with added protein so instead of feel weighed down and ready to sleep you can feel good about eating it!
• quick and easy – 5 minutes of chopping, 10 minutes of boiling, 5 minutes cooling, and 1 minute to mix it all together – easy-peasy and ready in 30 minutes!
• great source of potassium– potatoes are rich in potassium which is known to be associated with lowering the risk of hypertension, the major risk factor for the development of stroke, coronary heart disease, and heart failure [source]. So bring on those gorgeous golden Yukon potatoes!
WHAT GOES INTO THIS RECIPE
• golden Yukon potatoes – this is the bulk of the party!
• mayonnaise and Greek yogurt – just a little bit of both goes a long way! More non-fat Greek yogurt is used and just a little bit of mayo which provides a nice creaminess. I suggest using olive oil mayo as it is lower in fat and a healthier choice.
• yellow muster – provides a pop of yellow color and a nice punch of flavor!
• herbs: parsley, chives and dill– the herbs compliment potatoes, especially dill. I use dry dill combined with fresh parsley and chives but you can also use fresh dill. Fresh definitely gives this side dish so much more flavor!
• celery and onion– chop these very small. They add beautiful crunch to the salad.
• relish – this adds stunning punch and dash of sweet to the salty savory mix. Growing up my mom always added relish to potato, macaroni and egg salads, and there is definitely a difference with or without. This is the "secret" ingredient to making the best potato salad recipe. You know, the kind friends are raving about and leaving a party asking for the recipe!
HOW TO MAKE THIS RECIPE
Step-by-step instructions how to make potato salad from scratch:
STEP 1. Start boiling a large pot of water while you prepare the potatoes. Wash the potatoes well, removing any dirt and dice them into ½-inch to 1-inch cubes. The smaller the better and it may take less time boiling.
STEP 2. Boil the potatoes for 7-10 minutes or until tender. Make sure not to over boil. They should be tender but not mushy- we aren't making mashed potatoes😊.
STEP 3. When the potatoes finish boiling, strain and let them cool slightly.
STEP 4. Add all of the ingredients together in a large bowl.
STEP 5. Mix the ingredients together and lightly mash them with a potato masher, careful not to over mash, just do a few. This helps to release flavors and soften the potato which mixes with the creamy dressing😊. The outcome is a creamier result!
STEP 6. Serve chilled as a side dish.
FAQS and EXPERT TIPS
The best potatoes to use for potato salad are ones with a light skin. You can use Yukon, red potatoes, purple potatoes or fingerling potatoes. I do not recommend using russet potatoes as they have a tougher skin. It is also optional to peel the skin off before cutting and boiling the potatoes.
Yes, and I suggest even do that as the flavors have time to settle, making this potato salad recipe even more fantastic! Trust me, the crowd will be begging for the recipe! It can be made up to 1 day before serving and will last in the refrigerator for up to 5 days.
This serves well as a side dish. Serve with these main dishes and other sides:
• Juicy Grilled Hamburgers with Pineapple Salsa
• Foil Baked Cod
• Grilled Top Sirloin Steak
• Cucumber Tomato Salad
• Swordfish Kabobs
• Grilled Veggie Burger
• Broccoli Grape Salad With Crunchy Pecans
• Best Easy Baked Beans
RELATED RECIPES
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Potato Salad Recipe
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Ingredients
- 1 pound golden Yukon potatoes
- ⅓ cup non-fat Greek yogurt
- ⅓ cup celery finely diced
- ¼ cup white onion finely diced
- ¼ cup mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon chives fresh, chopped plus extra for garnish
- 1 tablespoon yellow mustard
- ½ teaspoon dill dry, or 1 tablespoon fresh
- ½ teaspoon pink salt
- ½ teaspoon black pepper
Instructions
- In a medium pot on the stove boil water and add a dash of salt. Wash the potatoes well, removing any dirt, and dice them into ½-inch to 1-inch cubes. The smaller the better. Add the potatoes to the boiling water and boil for 7-10 minutes or until soft, making sure not to over boil them. In the meantime chop the vegetables and prepare them while the potatoes are boiling.
- When the potatoes are done, using a colander, strain them from the water and let the potatoes cool slightly for 5 minutes.
- Transfer the potatoes a large bowl and add the yogurt, celery, onion, mayonnaise, relish, parsley, chives, mustard, dill, salt, and pepper. Mix to combine and using a potato masher, gently mash a few of them to make the dish "creamier". Careful not to mash them too much as we are not turning them into mashed potatoes. Just a few and mix to combine again.
- Serve right away or chill before serving for up to 1 day.
Y the Wait says
Thanks for sharing this recipe