Description
Summer memories shine through this zesty Healthy Potato Salad, blending crisp vegetables with tangy herbs. Creamy yet light, this dish brings refreshing Mediterranean flavors straight to your picnic plate.
Ingredients
Scale
Main Ingredients:
- 8 red potatoes
- 2 green onions, sliced
- 2 celery stalks, finely diced
Dressing Ingredients:
- ⅓ cup (79 milliliters) mayonnaise
- ⅓ cup (79 milliliters) plain Greek yogurt
- 1 tablespoon (15 milliliters) capers, chopped
- 2 tablespoons (30 milliliters) fresh dill, finely chopped
Seasoning Ingredients:
- 1 teaspoon (5 milliliters) Dijon mustard
- ½ teaspoon (2.5 milliliters) salt
- ¼ teaspoon (1.25 milliliters) black pepper
Instructions
- Submerge whole potatoes in a generously sized pot filled with cold water, ensuring they are completely covered. Bring the liquid to a vigorous boil over high heat.
- Reduce temperature and simmer potatoes for approximately 15-20 minutes, testing for tenderness by piercing with a sharp fork. Potatoes should yield easily without crumbling.
- Carefully drain potatoes in a colander, allowing excess moisture to evaporate. Let the potatoes rest and cool to ambient temperature, preventing moisture accumulation.
- Craft a creamy dressing by whisking Greek yogurt, mayonnaise, Dijon mustard, freshly ground black pepper, kosher salt, and finely chopped dill in a ceramic mixing bowl until uniformly blended.
- Incorporate finely diced celery and briny capers into the dressing, creating a textural and flavor-rich base.
- Once potatoes have cooled completely, slice them into uniform cubes, maintaining consistent bite-sized proportions.
- Transfer potato cubes to a large mixing vessel, gently folding in most of the prepared dressing, ensuring each potato piece receives an even coating.
- Sprinkle thinly sliced green onions throughout the salad, reserving a small portion for final garnishing.
- Seal the bowl with plastic wrap and refrigerate for a minimum of two hours, allowing flavors to meld and intensify.
- Before serving, give the salad a gentle stir, adding remaining dressing and garnishing with reserved green onion slivers.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes to maintain their shape and prevent falling apart during boiling.
- Salt the boiling water generously to enhance the potatoes’ natural flavor from the inside out.
- Test potato doneness by piercing with a fork; they should be tender but still hold their structure without crumbling.
- Replace mayo with mashed avocado for a vegan, heart-healthy alternative that adds creamy texture
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg