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
- 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
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.
Top tips for Making The Best Healthy Potato Salad
Recipe courtesy of Tyler Florence
- 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!
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