Description
- A creamy and light healthy potato salad perfect for summer sides, picnics, and meal prep. Greek yogurt replaces most of the mayonnaise for a refreshing twist.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, cut into ½-inch pieces
2 celery stalks, diced
½ cup diced red onions
2 tablespoons capers
4 red radishes, thinly sliced (reserve some for garnish)
⅓ cup chopped chives (reserve some for garnish)
2–4 tablespoons fresh dill (optional)
¼ teaspoon celery seed (optional)
¾ cup plain whole milk Greek yogurt
¼ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1½ tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon sea salt
¼ teaspoon turmeric (optional)
Freshly ground black pepper
Instructions
- Place the potatoes in a large pot, cover with cold water, and boil until fork-tender (about 10 minutes). Drain and let cool.
In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, olive oil, garlic, salt, turmeric, and black pepper.
Transfer cooled potatoes to a large mixing bowl, pour the dressing over them, and gently fold to coat.
Add celery, red onions, capers, radishes, chives, dill, and celery seed. Taste and adjust seasoning as needed.
Garnish with reserved radishes and chives, serve immediately or chill for better flavor.
Notes
- Choose Yukon gold potatoes for creamy texture.
Let potatoes cool completely to avoid a watery salad.
Use fresh herbs for best flavor.
Optional: Roast potatoes for a twist on the classic recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg