Healthy Potato Salad

Whenever I’m craving something light yet satisfying, I turn to my go-to recipe for Healthy Potato Salad. It has become a staple in my home, especially during the summer months when we gather for picnics and barbecues. I can still remember the first time I made this dish. I was hosting a small get-together and wanted something fresh that wouldn’t weigh everyone down. That’s when I discovered the joy of this Healthy Potato Salad. With no heavy mayonnaise, it captures the essence of comfort food while being nutritious and vibrant. The combination of fresh herbs and zesty dressing makes it a crowd-pleaser, and I assure you, it will be a hit at your next gathering.

Ingredient List for Healthy Potato Salad

The ingredients for this Healthy Potato Salad are simple yet flavorful. Each component contributes to the overall taste and texture, making it a delightful dish that’s both healthy and satisfying. The key players in this recipe are the potatoes, which provide a hearty base, and the dressing, which brings a tangy brightness to the salad.

• 3 pounds red potatoes (or other waxy potato) – These provide the creamy backbone of the salad, holding up well without turning mushy.
• ¼ cup olive oil – Adds richness and a healthy fat component, enhancing the overall flavor.
• ¼ cup lemon juice – Provides brightness and acidity, balancing the rich flavors.
• 1 tablespoon Dijon mustard – Adds a hint of tang and complexity to the dressing.
• 1 garlic clove – Infuses the salad with aromatic goodness.
• ½ cup flat-leaf Italian parsley – Offers a fresh, herbal note that brightens the dish.
• ¼ cup fresh dill – Complements the potatoes beautifully with its distinct flavor.
• 3 green onions, chopped (white & green parts only) – Adds crunch and a mild onion flavor.
• 2 teaspoons fine sea salt – Essential for seasoning, enhancing all the flavors.
• 1 teaspoon black pepper – For a touch of warmth and depth.

Recipe Directions for Healthy Potato Salad

Making this Healthy Potato Salad is a breeze! Follow these easy steps to create a dish that’s sure to impress. You’ll love how simple it is to whip up this refreshing salad.

1. Start by scrubbing the potatoes under running water to remove any dirt. Slice them into ¼-inch pieces. If some of the potato circles are particularly wide, cut them into smaller half-moon shapes for easier bites.
2. Fill a large pan with an inch of water and arrange a steamer basket at the bottom. Place the sliced potatoes in the basket and bring the water to a boil over high heat.
3. Once the water is boiling, cover the pot and let the potatoes steam until they are fork-tender, about 10 to 12 minutes. You want them tender and creamy but not mushy. It’s a good idea to check several pieces for tenderness to ensure even cooking.
4. While the potatoes are steaming, prepare the dressing. In a blender, combine olive oil, lemon juice, Dijon mustard, garlic, parsley, dill, green onions, salt, and black pepper. Add 2 tablespoons of water and blend until smooth.
5. When the potatoes are done cooking, carefully lift the steamer basket from the pot using an oven mitt and transfer the potatoes to a large bowl. Drizzle the dressing over the warm potatoes and gently stir to ensure they are well coated.
6. As you mix, sprinkle an extra ½ to 1 teaspoon of salt over the potatoes to ensure they are well-seasoned. This may taste salty while the salad is still warm, but it will mellow when chilled.
7. Transfer the potato salad to an airtight container and let it chill in the refrigerator for at least 4 hours before serving, or overnight for best results.
8. You can make this salad up to 3 days in advance! Serve chilled or at room temperature, and enjoy the fantastic flavors.

Make It Your Own

The beauty of this Healthy Potato Salad is its versatility. Here are some tips to customize it to suit your tastes.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier.
• Freezing: While it’s best enjoyed fresh, you can freeze the dressing separately for up to a month. Just mix it in with the potatoes when you’re ready to serve.
• Pairing: This salad pairs wonderfully with grilled veggies or a light protein like chicken or fish.
• Add crunch: For extra texture, consider adding diced cucumbers or bell peppers.
• Spice it up: If you like a bit of heat, toss in some chopped jalapeños or a pinch of cayenne pepper for a kick.

Serving Suggestions

• Picnics: Bring this salad to your next outdoor picnic. It’s easy to pack and is sure to be a hit.
• Barbecues: This salad complements grilled meats beautifully. Serve it alongside your favorite burgers or hot dogs.
• Lunch: Enjoy it as a light lunch option. Pair it with a slice of whole-grain bread for a filling meal.
• Seasonal dishes: In summer, serve it with fresh corn on the cob or grilled zucchini. In fall, pair it with roasted vegetables.
• Storage tips: Store leftovers in an airtight container in the refrigerator. It’s perfect for meal prep!
• Chilled or room temperature: This salad can be served cold or at room temperature, making it versatile for any occasion.

FAQ

Conclusion

In summary, the Healthy Potato Salad is a delightful twist on a classic dish, emphasizing fresh flavors and healthy ingredients. It’s an easy recipe that brings joy to any table, making it perfect for gatherings or even a simple meal at home. I encourage you to give it a try and enjoy the vibrant tastes that come together in this salad. Your taste buds will thank you!

Healthy Potato Salad

The ultimate refreshing dish, Healthy Potato Salad is a lightened-up take on a classic. Bursting with flavor from fresh herbs and zesty dressing, this easy weeknight dinner is perfect for any occasion. Make it tonight and experience the deliciousness!

Print Recipe Pin Recipe

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds red potatoes or other waxy potato
• ¼ cup olive oil
• ¼ cup lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic
• ½ cup flat-leaf Italian parsley
• ¼ cup fresh dill
• 3 pieces green onions, chopped (white & green parts only)
• 2 teaspoons fine sea salt I use Real Salt brand
• 1 teaspoon black pepper

Equipment

• Large Pot
• Blender
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl

Method

 

1. 1. Start by scrubbing the potatoes under running water to remove any dirt. Slice them into ¼-inch pieces. If some of the potato circles are particularly wide, cut them into smaller half-moon shapes for easier bites.
2. 2. Fill a large pan with an inch of water and arrange a steamer basket at the bottom. Place the sliced potatoes in the basket and bring the water to a boil over high heat.
3. 3. Once the water is boiling, cover the pot and let the potatoes steam until they are fork-tender, about 10 to 12 minutes. You want them tender and creamy but not mushy. It’s a good idea to check several pieces for tenderness to ensure even cooking.
4. 4. While the potatoes are steaming, prepare the dressing. In a blender, combine olive oil, lemon juice, Dijon mustard, garlic, parsley, dill, green onions, salt, and black pepper. Add 2 tablespoons of water and blend until smooth.
5. 5. When the potatoes are done cooking, carefully lift the steamer basket from the pot using an oven mitt and transfer the potatoes to a large bowl. Drizzle the dressing over the warm potatoes and gently stir to ensure they are well coated.
6. 6. As you mix, sprinkle an extra ½ to 1 teaspoon of salt over the potatoes to ensure they are well-seasoned. This may taste salty while the salad is still warm, but it will mellow when chilled.
7. 7. Transfer the potato salad to an airtight container and let it chill in the refrigerator for at least 4 hours before serving, or overnight for best results.
8. 8. You can make this salad up to 3 days in advance! Serve chilled or at room temperature, and enjoy the fantastic flavors.

Notes

• Tip 1: Nutrition information is for 1/8 of this recipe, or roughly a heaping 1/2 cup serving. This information is automatically calculated and is just an estimate, not a guarantee.

Previous PostRoasted Sweet Potato and Apple Casserole

Next Post Caprese Burrata Garlic Bread

Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.