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This deli-style Healthy Potato Salad tosses red potatoes and hard-boiled eggs in a tangy Greek yogurt dressing. Deliciously creamy and loaded with protein, it’s the perfect side dish for potlucks, picnics, barbecues, and beyond!
The word, “healthy”, doesn’t usually come to mind when talking about potato salad. Most traditional potato salads rely on high-fat sour cream and mayo-based dressings, which add plenty of flavor but not much in terms of nutritional value.
If you’re a little more health-conscious, then you’ll appreciate this Healthy Potato Salad with Greek yogurt and hard-boiled eggs! It’s just as addictive as the classic but features a dressing made with protein-packed, probiotic-rich Greek yogurt and a small amount of mayonnaise to reduce the calorie and fat content.
On top of that, this nutritious and delicious twist on classic potato salad pairs beautifully with all of your summer favorites, such as grilled chicken thighs and grilled bison burgers, for a complete, balanced meal everyone at your next backyard barbecue will love!
Recipe features
- Using a base of Greek yogurt in the potato salad dressing provides the dish with protein, calcium, and probiotics. At the same time, hard-boiled eggs add more high-quality protein, vitamins, and minerals.
- It’s easy to customize! Use red or baby potatoes, adjust the seasoning and spices, add your favorite mix-ins, and so much more.
- It mimics deli-style potato salad's simplicity, creaminess, and tanginess, ensuring it’s an instant hit at any potluck or summer celebration.
Ingredients
Red potatoes - I recommend using quartered, small red potatoes because they hold their shape well when boiled. Yukon gold, baby yellow potatoes, and new potatoes will also work well here.
Hard-boiled eggs - The eggs enhance the potato salad’s smooth, creamy texture and rich flavor. As a bonus, they’re a wonderful source of protein.
Fresh herbs - Fresh parsley and chives brighten up every bite and add a pop of color. Feel free to add dill or any other fresh herbs you like in addition to the parsley and chives!
Greek yogurt - Greek yogurt replaces the sour cream you would find in most creamy potato salad recipes. It’s just as creamy and tangy but has more protein and gut-healthy probiotics. If you don’t have Greek yogurt, use regular plain yogurt instead.
Mayonnaise - This balances the dressing, giving it a rich flavor and smoother consistency. Use your favorite store-bought mayo or make my homemade avocado oil mayo to keep things as healthy as possible.
Apple cider vinegar - The acidity helps balance the flavors in the dressing. If you don’t have apple cider vinegar, use white vinegar, red wine vinegar, or lemon juice instead.
Step-by-step instructions
Step 1: Boil the potatoes. Add the potatoes to a large pot and cover them with water. Boil the water, then reduce the heat and let them simmer until fork tender. Drain and set aside to cool.
Step 2: Make the dressing. Meanwhile, add all of the dressing ingredients to a food processor and blend until smooth and creamy.
Step 3: Toss. Once the potatoes have cooled slightly, add them to a large bowl with the eggs, celery, fresh herbs, salt, and pepper. Pour the dressing over top and gently toss to combine.
Step 4: Chill, then serve. Cover the bowl and place it in the refrigerator to chill for 1 hour. Or serve the warm potato salad right away with more chives sprinkled on top. Enjoy!
Tips and FAQs
- Be sure to chop the potatoes into evenly sized chunks so they cook at the same rate.
- You’ll know the potatoes are done boiling when you can easily pierce the skin and flesh with a fork.
- Let the potatoes cool slightly when they’re done boiling. You can still mix them into the salad when they’re warm but too hot and the potatoes may become mushy while slightly cooking/softening the celery.
- The potato salad is delicious whether it’s served right away or chilled. Letting it chill in the fridge for at least 1 hour is the best way to deepen the flavors.
- Want to add extra veggies? In addition to the celery, try adding diced red onion, pickles, bell peppers, cucumbers, carrots, or radishes for extra fiber, flavor, and crunch.
Tip
The potato salad is delicious whether it’s served right away or chilled
- Letting it chill in the fridge for at least 1 hour is the best way to deepen the flavors.
Which potatoes are best for potato salad?
The potatoes you use can make or break your potato salad. For the best results, use a variety with thin and waxy skin, like red, Yukon gold, or new potatoes. Avoid absorbent, high-starch varieties, like Russet, as they tend to turn to mush when boiled.
Can this recipe be made dairy free?
Simply replace the Greek yogurt with a thick and creamy dairy free alternative, like plain coconut yogurt, vegan Greek yogurt, or dairy free sour cream.
How do you make healthy potato salad with no mayo?
You should be able to get away with substituting extra Greek yogurt for mayonnaise here. Or, try using mashed avocado for extra creaminess and healthy fats.
Storage
Make ahead: You can fully assemble the potato salad up to 1 day ahead of time. Keep it in a covered bowl or airtight container in the fridge, then serve the next day. This time will give the flavors a chance to marry together, helping the potato salad taste its best!
Refrigerator: You should always refrigerate potato salad within 2 hours of assembly to prevent unwelcome bacteria from showing up. If you end up with leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days.
More summer salads
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Healthy Potato Salad
Ingredients
- 2 lb. red potatoes, quartered (or baby yellow potatoes) (if using red potatoes, make sure they’re on the smaller size)
- 4 hard boiled eggs chopped
- ⅓ cup celery chopped
- ⅓ cup parsley chopped
- 2 tablespoon chives chopped, plus more for garnish
- salt and pepper to taste
For the dressing:
- ½ cup greek yogurt
- ¼ cup mayonnaise
- 2 tablespoon olive oil
- 2 garlic cloves
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Instructions
- Add the potatoes to a large pot and fill it with water so the water covers the potatoes by 1 inch. Bring the water to a boil, then reduce to a simmer and simmer until the potatoes are fork-tender, 5-8 minutes; drain and allow the potatoes to cool a bit.
- While the potatoes are cooking, hard boil the eggs if you haven’t already.
- Next, make the dressing: add all of the dressing ingredients to your food processor or a small blender and blend until it’s smooth.
- Once the potatoes have cooled slightly, transfer them to a large bowl. Add the eggs, celery, parsley, chives, and salt and pepper to the bowl, then pour the dressing over everything and gently toss to combine.
- Cover the bowl with a lid and place the potatoes in the refrigerator (if eating cold); or, add more chopped chives on top, along with additional salt and pepper if needed and enjoy!
Mia says
Loved this! Made it for a cookout I had this past weekend and everyone loved it so much and it was all gone by the end of the night.