Healthier Potato Salad
Potato salad is a classic side dish that appears at cookouts, picnics, and family dinners throughout the summer. Traditional versions can sometimes feel heavy, but this healthier potato salad keeps all the creamy, comforting flavor while using lighter, wholesome ingredients.
Made with tender potatoes, Greek yogurt, fresh herbs, crunchy vegetables, and a simple homemade dressing, this version is naturally gluten-free and packed with fresh flavor. It’s the perfect make-ahead side dish for outdoor gatherings or easy weeknight meals.
Healthier Potato Salad
A lighter, healthier potato salad made with Greek yogurt, fresh herbs, and wholesome ingredients. Perfect for picnics and summer meals!
Ingredients
- 2 lbs baby potatoes, halved
- ¾ cup plain Greek yogurt
- 2 Tbsp avocado oil mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 celery stalks, diced
- ¼ cup red onion, finely diced
- 3 Tbsp fresh dill, chopped
- 2 Tbsp fresh parsley, chopped
- 2 hard-boiled eggs, chopped
- ½ cup chopped cucumber
- Optional: paprika and extra dill for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 12 to 15 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly.
- In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, sea salt, and black pepper.
- Add the potatoes, celery, red onion, cucumber, chopped eggs, dill, and parsley to the bowl.
- Gently toss everything together until evenly coated.
- Chill the potato salad for at least 30 minutes before serving for the best flavor.
- Garnish with paprika and extra fresh dill if desired.
Notes
Chef Tips:
- Leave the potato skins on for extra fiber and texture.
- Let the potatoes cool slightly before mixing so the dressing stays creamy.
- Fresh dill gives the salad the best flavor, but dried dill can work in a pinch.
- Prepare this recipe a few hours ahead of time to allow the flavors to blend together beautifully.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
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