Creamy & Healthy Potato Salad (with a Nutrition Boost!)
Today we’re taking a classic side dish and bumping up the nutrition! This Healthy Potato Salad is just as creamy, tangy, and delicious (I’d argue its even more delicious) as traditional potato salad, but it’s packed with way more nutrition! The star ingredient is Greek yogurt, along with red potatoes, hard-boiled eggs, celery, red onion, fresh dill and spices. They combine together in less than an hour to create this high-protein, high-fibre, and nutritious potato salad recipe.
I love a good creamy potato salad.
What I don’t love is that most classic potato salad recipes are made primarily with mayo or sour cream. I enjoy these ingredients (and a classic potato salad) in moderation. But, the truth is that in large amounts they don’t always make me feel like my best, most nourished and energized self.
As a Registered Dietitian and foodie at heart, I wanted to create a creamy, dreamy potato salad recipe that tastes like the classic version but offers more in terms of nutrition. More satisfying protein, more blood-sugar balancing fibre, and more micronutrients!
Alas, my creamy healthy potato salad recipe was born.
Like my Creamy Tuna Pasta Salad and Crispy Garlic Parmesan Roasted Potatoes, this is the ultimate healthy side dish recipe that everyone will love. It’s perfect for potlucks, barbecues, or just to prep for the week ahead.
And it’ll take you less than an hour to make!
What Makes This Potato Salad Healthy?
Here are some key things that make this potato salad recipe healthy:
- Use of plain Greek yogurt instead of mayonnaise or sour cream: Greek yogurt is a great substitute because its lower in saturated fat and higher in protein and minerals like calcium. Greek yogurt is also creamier and higher in protein than regular yogurt.
- Keeping the skin on the potatoes: Red potatoes are a great source of fiber (both soluble and insoluble fibre), vitamin C, potassium, and other vitamins and minerals. A lot of these nutrients are found in the skin, so by leaving the skin on, we are increasing the fiber and nutrient content of the potato salad.
- Use of fresh herbs like dill: Fresh herbs are an excellent way to add flavour and more plants to a dish. In this recipe, we use fresh dill which not only tastes great but also adds antioxidants and anti-inflammatory properties to the salad.
- Vegetables like red onion and celery: Vegetables are a great way to increase the nutrient density of a dish and add extra fiber, vitamins, and minerals. In this recipe, we use red onion and celery which provide a great crunch and flavor while adding extra nutrition.
The Ingredients:
Here’s what you’ll need to make this lower-calorie, lower-fat potato salad recipe:
The Healthy Potato Salad:
- Red potatoes
- Eggs
- Celery
- Red onion
- Fresh dill
The Sauce:
- Plain greek yogurt
- Mayo
- Dijon mustard
- White vinegar
- Paprika & garlic powder
- Salt & pepper
How to Make Potato Salad with Greek Yogurt:
What to Serve it With:
Potato salad makes a great side dish for barbecue meals, potlucks, and more. Here are some recipes that this dish would make a wonderful addition to:
- Burgers (Like my Spicy Black Bean Burgers with Cilantro Avocado Sauce or Greek Chicken Burgers with Feta Aioli)
- Sausages or hot dogs
- Grilled chicken or fish
- My Grilled Vegetable Wrap
- This Baked Lemon Butter Haddock in Foil
Storing Leftovers:
- In the Fridge: Store leftover potato salad in the fridge up to 3 days. Taste and season with additional salt before serving.
- In the Freezer: Sorry, potato salad can’t be frozen! The potatoes become mushy and the sauce will separate.
Make it ahead: If you want to prep it ahead of time, you can make and refrigerate potato salad up to 24 hours in advance!
Connect with Hannah Magee, RD!
I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.
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Creamy & Healthy Potato Salad (with a Nutrition Boost!)
Ingredients
For the Potato Salad:
- 6 medium red potatoes, 2-3 lbs. of potatoes
- 5 large eggs, hard-boiled and chopped
- 3 medium celery stalks, diced
- 1/3 cup red onion, diced
- 1/4 cup fresh dill, finely chopped, plus more for garnish
- 2 tbsp white vinegar
For the Sauce:
- 1 cup plain Greek yogurt, nonfat or 2%, (Greek yogurt *not regular yogurt)
- 1/2 cup light mayonnaise
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Wash and cut the potatoes into approx. 1-inch cubes. Leave the skin on!
- Transfer potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium and continue to cook for approx. 15 minutes or until potatoes can easily be pierced with a fork.
- Meanwhile, combine the sauce ingredients in a medium-sized mixing bowl and set aside.
- Drain and cool the potatoes. Once they are cooled, toss with the white vinegar in a large mixing bowl.
- Add the chopped hard-boiled eggs, celery, red onion, and dill.
- Add the yogurt sauce mixture.
- Mix everything together until well-combined. Taste and adjust seasonings as needed, then garnish with black pepper and fresh dill.
