Healthy Potato Salad

4.91 from 21 votes

Nothing beats my Healthy Potato Salad without eggs, it’s a favorite dish at my house and always disappears fast! It's so creamy and easy to make with simple ingredients like celery, dill, and potatoes. The perfect gluten-free side dish for BBQs, picnics, and potlucks.

Prep Time10

Cook Time15

Chill Time2

Total Time2 25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 259kcal

Author: Anjali Shah

Equipment

Ingredients

Salad Ingredients

8 Red Potatoes
2 Green Onions sliced

Dressing Ingredients

⅓ cup Mayo
⅓ cup Plain Greek Yogurt
1 tsp Dijon Mustard
½ tsp Salt
¼ tsp Black Pepper
2 tbsp Fresh Dill finely chopped
1 tbsp Capers chopped
2 Celery Stalks finely diced

Instructions

Add the potatoes to a pot, cover with water and bring to a boil. Boil until tender but not over cooked, or for about 15-20 minutes.
Drain and allow to cool to room temperature.
Meanwhile prepare the dressing by whisking the mayo, yogurt, dijon mustard, salt and pepper and dill until smooth. Adjust seasoning to taste.
Fold in the chopped capers and diced celery.
Dice the cooked and cooled potatoes, place into a mixing bowl along with the sliced green onion (reserving some to sprinkle on top).
Mix through ¾ of the dressing. Cover the potato salad and refrigerate for 2 hours to chill completely, gently stir once while chilling.
Just before serving stir through remaining dressing and top with reserved sliced green onion.

Video

https://youtu.be/ASpYwAg2yCs

Notes

My #1 Secret Tip for making the best potato salad is to cook the potatoes whole with the skin on and salt the cooking water. This helps lock in flavor and nutrients, preventing them from getting waterlogged or bland. Keeping the skin on protects the texture, making the potatoes creamy but firm, which is exactly what you want in a great potato salad.
Let the potatoes cool completely: I always let my potatoes reach room temperature before mixing in the dressing to keep the salad from getting watery. If I’m short on time, I pop them in the fridge to speed things up!

Prevent potatoes from drying out (Optional): If the air is dry where you live, or you’re worried about the potatoes drying out, a quick toss in apple cider vinegar or white wine vinegar helps keep them moist and flavorful.

Make it ahead for the best flavor: This salad tastes even better after the flavors have time to blend! I prep it the night before or at least 3-4 hours ahead for the best results.

Use smaller potatoes if possible: Smaller potatoes cook faster and more evenly, making them easier to work with. If I only have large potatoes, I cut them into big chunks before boiling to save time.

Cook potatoes in the Instant Pot (Optional): When I’m in a hurry, I pressure cook the potatoes in my Instant Pot- just 1 cup of water, high pressure for 6 minutes, quick release, and they’re ready to go!

Nutrition