Healthy potato salad is a better-for-you spin on classic potato salad. It’s bright and tangy, dressed with an avocado-yogurt dressing (no mayo!), and tossed with onions and herbs for a fresh summer salad recipe everyone will love.
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You’re going to love this
Easy. While your eggs and potatoes are boiling, you can whip up the dressing, chop the onions and herbs, then set them in the fridge and get on with your day.
Healthy potato salad. This potato salad is made without mayo and is instead dressed with a dressing made with protein-packed Greek yogurt, avocado, lemon, honey, dijon, apple cider vinegar, and paprika. I also used half of the egg yolks.
Peel or no peel? I didn’t peel the potatoes for this recipe because I love the color, texture, and added nutrients it adds to the recipe. But if you’re not a fan, boil the potatoes with the peel on, then they practically slide right off.
Herbed potato salad. Fresh herbs add so much flavor to any dish. Use what you love, I just happen to love fresh dill, tarragon, and parsley. Mint, basil, and chives would also be a-maz-ing. If you don’t have fresh herbs, you can substitute dried, using one teaspoon of dried for each tablespoon of fresh.
How to Make Healthy Potato Salad
Scrub and rinse 2 pounds baby red potatoes. Place them in cold water and bring the water to a boil. Let them boil for 15-20 minutes or until just tender. Drain the potatoes, then place them over the still-warm empty pot. Drape a clean kitchen towel over the potatoes and let them steam for another 15-20 minutes.
Run cold water over the potatoes. Once they are cool enough to handle, chop them into inch-sized pieces. Place them in a large bowl and toss them with 1 tablespoon of apple cider vinegar.
Make the hard-boiled eggs. Place eggs in a cold saucepan. Add enough water to the saucepan to cover the eggs by 2 inches. Heat the pan on high heat until the water comes to a full, rolling boil. Turn the burner off, but keep the pan on the burner. Place a tightly fitting lid on the saucepan and let it sit for 10-12 minutes. Drain the hot water from the pan and run cold water over the eggs to stop them from cooking. Let the eggs sit in cold water until they are cool.
Peel and chop your eggs. Discard ½ of the egg yolks.
Make the dressing. In a blender or food processor, add your potato salad dressing ingredients: avocado, yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, pepper, and paprika. Process until smooth.
Add the eggs, dressing, red onion, ½ of the green onions, tarragon, dill, and parsley to the bowl. Toss to mix completely. Top with the rest of the green onions and more paprika.
Potato salad is always best when it’s made the day before you serve it.
Healthy potato salad
Ingredients
- 3 pounds baby red potatoes
- 5 eggs
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh dill
- 1 teaspoon fresh tarragon
- 4 sliced green onions, divided
Healthy Potato Salad Dressing (No Mayo)
- 1 avocado
- 7 ounces plain Greek yogurt
- 2 tablespoons lemon juice
- 3 tablespoons apple cider vinegar, divided
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- salt & pepper
- ½ teaspoon paprika
Instructions
- Scrub and rinse 2 pounds baby red potatoes. Place them in cold water and bring the water to a boil. Let them boil for 15-20 minutes or until just tender. Drain the potatoes, then place them over the still-warm empty pot. Drape a clean kitchen towel over the potatoes and let them steam for another 15-20 minutes.
- Run cold water over the potatoes. Once they are cool enough to handle, chop them into inch-sized pieces. Place them in a large bowl and toss them with 1 tablespoon of apple cider vinegar.
- Make the hard-boiled eggs. Place eggs in a cold saucepan. Add enough water to the saucepan to cover the eggs by 2 inches. Heat the pan on high heat until the water comes to a full, rolling boil. Turn the burner off, but keep the pan on the burner. Place a tightly fitting lid on the saucepan and let it sit for 10-12 minutes. Drain the hot water from the pan and run cold water over the eggs to stop them from cooking. Let the eggs sit in cold water until they are cool.
- Peel and chop your eggs. Discard ½ of the egg yolks.
- Make the dressing. In a blender or food processor, add your potato salad dressing ingredients: avocado, yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, pepper, and paprika. Process until smooth.
- Add the eggs, dressing, red onion, ½ of the green onions, tarragon, dill, and parsley to the bowl. Toss to mix completely. Top with the rest of the green onions and more paprika.
- Potato salad is always best when it’s made the day before you serve it.
Nutrition
Hungry for more easy summer salad recipes?
Southwestern Pasta Salad with Avocado Dressing
Recipe Essentials
Stock Pot/Steamer Set
When you're boiling a big ol' pot of potatoes, it's super handy to have a stock pot with a colander insert. That way you can just remove the potatoes when they're done and not have to worry about lugging a pot full of boiling water. Cuisinart is a good middle of the road brand and you can't go wrong with stainless steel. You can scrub away most anything with steel wool and it will look almost as good as new.
Cuisinart Mini Food Processor
Nothing beats this little food processor for whipping up dressings (like for this recipe), chopping nuts, making graham cracker crumbs, or even blending up a smoothie for one. It's easy to store, easy to clean, and I use mine all the time.
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