The Perfect Healthy Potato Salad
This healthy potato salad is a classic side dish for for a summer party or barbecue. Check out how to make this traditional, creamy potato dish a little healthier with a few tricks. You won't know the difference!
Servings: 12 Servings
Calories: 165.5kcal
Ingredients
- 2 pounds small Yukon gold potatoes, diced with skins on You can also try it with baby red potatoes
- 2 large hardboiled eggs (yolks removed) Just use the egg whites for the recipe
- 1 tsp salt more or less to taste
- 1/2 bunch sliced green onions white and green parts (reserving some for garnish)
- 1 tbsp drained capers reserving several for garnish
- 1/2 cup Organic Mayo
- 1/2 cup Organic Low Fat Greek Yogurt
- 1/4 cup Organic Sour Cream
- 1/8 cup Dijon mustard
- 1/4 cup finely chopped dill pickles with 1/4 cup juice about 2 pickles
- 1/2 small red onion chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch dill chopped
- 1/2 lemon juiced
- ground black pepper to taste
- 2 tsp olive oil optional, for drizzling over the top
Instructions
- Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into themgoes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.
- Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, red onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Add the potatoes to the bowl, and toss to coat with the dressing.
- Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers. Can be served warm or cool. If serving cool, transfer to a large bowl covered with plastic wrap and cool in the fridge for at least 3 hours before serving.
Notes
Top tips for Making The Best Healthy Potato Salad
- I recommend making this salad the night before or at least 3-4 hours before serving so that the flavors have a chance to blend together.
- Don't over cook the potatoes, you want them to be cooked through, but still holding their shape.
- Let the eggs cool before peeling them, place them in a bowl of cold water to speed up this process.
- Chop your potatoes before boiling them, that will keep them from getting too mushy when you toss them with your salad.
- Don't salt your cooking water (that prevents your potatoes from leaking moisture), and add your potatoes to cold water to boil.
- Let the potatoes and eggs cool almost completely before mixing with the dressing to make sure your potato salad doesn't get too watery.
- While it might be tempting to take out all the mayo from this dish, I found that you end up missing that rich mouth-feel traditional potato salads have. The combination of Greek Yogurt + Mayo + Sour Cream keeps that richness while still cutting calories in this salad! If you'd like, you can substitute fat free Greek Yogurt or sour cream to cut the fat/calories further in this dish, but if you don't need the reduced calories I'd recommend the full fat versions!
Nutrition
Calories: 165.5kcal | Carbohydrates: 22.6g | Protein: 5.1g | Fat: 7.9g | Saturated Fat: 1.9g | Cholesterol: 6.1mg | Sodium: 378mg | Potassium: 607.8mg | Fiber: 2.5g | Sugar: 4.2g