Healthy Potato Salad
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!
Servings: 8
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
- 1/3 cup celery chopped
- 1/3 cup parsley chopped
- 2 tbsp chives chopped, plus more for garnish
- salt and pepper to taste
For the dressing:
- 1/2 cup greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 2 garlic cloves
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1/4 tsp 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!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 185mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
