Red Skin Potato Salad

5 from 1 vote

This Red Skin Potato Salad is 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.

Prep Time30

Cook Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 194kcal

Author: Cara Lanz

Ingredients

2 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 I used one 7 oz container of Fage Greek yogurt, which comes out to a little less than one cup
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 in a colander and place the colander 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.
If you prefer to peel the potatoes instead of leaving the skin on, do so before chopping them. The skins should come off very easily.
Place the potatoes 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. I discard ½ of the egg yolks in this lightened up potato salad, but you can leave them all in, if you prefer.
Make the dressing. In a blender or food processor, add the avocado, yogurt, lemon juice, 2 tablespoons of apple cider vinegar, honey, Dijon mustard, salt, pepper, and paprika. Process until smooth.
If you don’t have a blender or food processor, use a fork or potato masher to mash the avocado, then whisk it into the rest of the dressing ingredients until it’s as smooth as you can get it.
Add the eggs, dressing, red onion, ½ of the green onions, tarragon, dill, and parsley to the bowl of potatoes. 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.
Store potato salad in an airtight container in the fridge for 3-4 days.

Notes

Waxy potatoes like red potatoes, fingerling potatoes, or new potatoes are best for potato salad because they hold their shape and you don’t have to peel them.

If you don’t have a blender or food processor for the dressing, mash the avocado with a fork and whisk the dressing together. It may not be quite as smooth and creamy, but it will still taste great.

Peel the potatoes or don’t peel the potatoes — it’s a matter of personal preference.

For the best flavor, make the potato salad a day ahead.

Nutrition