This Healthy Potato Salad is a vibrant twist on a classic, packed with fresh flavors and wholesome ingredients. Crisp, tender potatoes mingle with crunchy vegetables, all tossed in a creamy, tangy dressing that’s light yet satisfying. Perfect for picnics or weeknight dinners, it’s ready in just 25 minutes, making it a quick and nourishing choice.
Every bite offers a delightful mix of textures and tastes, from the smooth potatoes to the zesty dressing. It’s a guilt-free dish that doesn’t skimp on flavor, proving healthy eating can be both delicious and effortless. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a go-to favorite.
Fresh & Wholesome Ingredients
- 2 pounds Yukon gold potatoes, cut into ½-inch pieces (or substitute with red potatoes)
- 2 celery stalks, diced
- ½ cup diced red onions (soak in cold water for 10 minutes to reduce sharpness if desired)
- 2 tablespoons capers, drained
- 4 red radishes, halved and thinly sliced (reserve some for garnish)
- ⅓ cup chopped chives (reserve some for garnish)
- 2 to 4 tablespoons fresh dill (optional, for added flavor)
- ¼ teaspoon celery seed (optional, for a subtle earthy note)
- For the Dressing:
- ¾ cup plain whole milk Greek yogurt (Stonyfield Grassfed recommended)
- ¼ cup mayonnaise (Sir Kensington’s recommended)
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- 1½ tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- ¼ teaspoon turmeric (optional, for a vibrant yellow color)
- Freshly ground black pepper, to taste
Simple Step-by-Step Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain and let cool to room temperature. Transfer to a large bowl.
- Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric (if using), and several grinds of black pepper. Note: The dressing will taste strong and salty at this stage, but it will balance once mixed with the potatoes.
- Combine: Pour the dressing over the cooled potatoes and stir gently to coat. Add the celery, red onions, capers, radishes, chives, and dill and celery seed (if using). Stir until evenly combined.
- Season and garnish: Taste and adjust seasoning if needed. Garnish with the reserved radishes and chives. Serve chilled or at room temperature.
Perfect Pairings: Serving Suggestions
This Healthy Potato Salad is a versatile side dish that pairs beautifully with grilled chicken, fish, or a juicy burger. For a light summer meal, serve it alongside a fresh green salad or a bowl of chilled gazpacho. It’s also a great addition to picnics or potlucks—just pack it in a sealed container and keep it cool until ready to serve.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap Yukon gold potatoes for sweet potatoes for a twist, or add hard-boiled eggs for extra protein. If you’re not a fan of capers, try chopped pickles or olives instead. For a vegan version, use plant-based yogurt and mayo—it’s just as creamy and delicious.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, making it even tastier the next day. If the salad seems a bit dry after chilling, stir in a splash of lemon juice or olive oil to revive it. This dish is best served cold, so there’s no need to reheat!
Quick Tips for Time-Saving Success
To save time, chop the celery, onions, and radishes while the potatoes are boiling. You can also make the dressing a day ahead and store it in the fridge—just give it a good stir before using. If you’re in a rush, skip the garnishes or use pre-chopped herbs for a shortcut that still delivers big flavor.
Essential Equipment for Easy Prep
A sharp chef’s knife and a sturdy cutting board are key for prepping the veggies quickly and safely. Use a large pot with a lid for boiling the potatoes, and a whisk or fork to blend the dressing smoothly. A large mixing bowl is essential for tossing everything together without making a mess.
Healthy Potato Salad
Ingredients
- 2 pounds Yukon gold potatoes, cut into ½-inch pieces
- 2 stalks celery, diced
- ½ cup diced red onions
- 2 tablespoons capers
- 4 red radishes, halved and thinly sliced, reserve some for garnish
- ⅓ cup chopped chives, reserve some for garnish
- 2 to 4 tablespoons fresh dill, optional
- ¼ teaspoon celery seed, optional
Dressing
- ¾ cup plain whole milk Greek yogurt, I like Stonyfield Grassfed
- ¼ cup mayonnaise, I like Sir Kensignton’s
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1½ tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ¼ teaspoon turmeric, optional, for color
- Freshly ground black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
- Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it’ll balance once it’s mixed with the potatoes.
- Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.