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White bowl full of creamy, herby potato salad with serving utensils at the side.
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Healthy Potato Salad

This potato salad is great for summer parties and potlucks as it is such a crowd pleaser! It’s crunchy, creamy, tangy and herby and so delicious without being too heavy. Since this is a Greek yogurt-based dressing and has hard boiled eggs, it’s also full of protein, so you can feel good about serving it.
Course Side Dish
Cuisine American
Keyword potatosalad
Prep Time 45 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 2 hours 5 minutes
Servings 8 servings
Calories 170kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 2 lbs. red potatoes, skin on, chopped (~6-7 potatoes)
  • 3 large hard boiled eggs, grated or chopped (see recipe*)
  • 1/2 cup celery, diced ( ~2 ribs)
  • 1/2 cup green bell peppers, diced (~1/2 bell pepper)
  • 1/3 cup pickles, or relish, diced
  • 1/3 cup red onion, diced
  • 2 Tbsp. fresh dill, chopped
  • 2 Tbsp. parsley, chopped
  • 2 Tbsp. chives, chopped

For the dressing:

  • 1 cup Greek yogurt
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. Dijon mustard
  • 1/4 cup lemon juice, fresh
  • 1 clove garlic, minced
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
US Customary - Metric

Instructions

  • Boil potatoes and eggs together: Add chopped potatoes and eggs to a large pot and cover with enough water to have an inch of water covering everything. Remove the eggs after boiling for 15 minutes place in a bowl with water and ice. Check potatoes to see if they are fork tender. If not, let them cook for about 5ish minutes.
    2 lbs. red potatoes, skin on, chopped (~6-7 potatoes), 3 large hard boiled eggs, grated or chopped (see recipe*)
    Side by side images. Left side shows a large pot full of water, chopped red potatoes, and 3 eggs. Right side shows a bowl with ice water and 3 eggs.
  • Make the dressing next: combine all the dressing ingredients in a medium sized bowl or large measuring cup, and stir until combined.
    1 cup Greek yogurt, 2 Tbsp. extra virgin olive oil, 2 Tbsp. Dijon mustard, 1/4 cup lemon juice, fresh, 1 clove garlic, minced, 1/2 tsp. paprika, 1/2 tsp. cumin, 3/4 tsp. salt, 1/2 tsp. black pepper
    Side by side image of a bowl with ingredients for potato salad dressing and the dressing mixed together.
  • Drain the potatoes and rinse with cold water. Cool slightly.
    Boiled, chopped red potatoes in a white colander.
  • While potatoes are cooling, gather your chopped veggies and herbs and place in a large bowl. Peel the eggs and either grate them using a cheese grater or chop them. (I like to grate them!)
    1/2 cup celery, diced ( ~2 ribs), 1/2 cup green bell peppers, diced (~1/2 bell pepper), 1/3 cup pickles, or relish, diced, 1/3 cup red onion, diced, 2 Tbsp. fresh dill, chopped, 2 Tbsp. parsley, chopped, 2 Tbsp. chives, chopped
    Chopped hard boiled eggs on a black cutting board.
  • Add the veggies, herbs, eggs, potatoes and dressing into a large bowl and gently stir.
    Side by side images of a bowl with chopped ingredients on the left and the same bowl with a dressing spread over the ingredients on the right.
  • You can serve immediately, or chill for a minimum of 1 hour for a cold potato salad.
    Bowl of red potato salad with dressing and chopped herbs.

Video

Notes

  • How to grate the eggs: Cut hard boiled egg in half. Place the egg yolk side on the large grate holes and grate. 
  • You can chop the potatoes into even smaller pieces after they have boiled if you prefer.
  • Storage: Store in the refrigerator in an airtight container for 3-5 days.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 335mg | Potassium: 668mg | Fiber: 3g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 2mg