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

Cook Time 20

Chill time 1

Total Time 2 5

Servings 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*)
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
Drain the potatoes and rinse with cold water. Cool slightly.
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
Add the veggies, herbs, eggs, potatoes and dressing into a large bowl and gently stir.
You can serve immediately, or chill for a minimum of 1 hour for a cold potato salad.

Video

Notes

You can chop the potatoes into even smaller pieces after they have boiled if you prefer.

How to grate the eggs: cut hard boiled egg in half. Place the egg yolk side on the large grate holes and grate.

Nutrition