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.