Healthy Potato Salad: A Lighter Twist on a Classic Favorite

This Healthy Potato Salad keeps everything you love about the classic summer side creamy texture, tender potatoes, and bright herbs while trimming excess fat and adding fresh flavor. It’s perfect for backyard barbecues, meal prep, or a lighter weekday side: tender Yukon Gold potatoes, a tangy yogurt- and mustard-based dressing, crunchy celery and red onion, and a generous handful of fresh herbs. The result is satisfying, easy to digest, and simple to scale up for a crowd.

Ingredients

2 pounds Yukon Gold or new potatoes, scrubbed and cut into 1-inch pieces
1/2 cup plain Greek yogurt (use full-fat for richer flavor, low-fat for lighter)
2 tablespoons extra-virgin olive oil
1–2 tablespoons Dijon mustard (adjust to taste)
1–2 tablespoons lemon juice or apple cider vinegar
2 stalks celery, finely diced
1/2 small red onion, finely diced (or 2 green onions, sliced)
2 tablespoons chopped fresh dill (or parsley if preferred)
2 tablespoons chopped fresh chives (optional)
Salt and freshly ground black pepper, to taste
Optional: 1 hard-boiled egg, chopped (for extra protein)
Optional crunch: 1/4 cup chopped cornichons or dill pickles

Step-by-step method

1.Cook the potatoes. Place cut potatoes in a pot and cover with cold water. Add a generous pinch of salt, bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart about 10–12 minutes. Drain and let cool for 5–10 minutes.

2.Prepare the dressing. While potatoes cook, whisk together Greek yogurt, olive oil, Dijon mustard, and lemon juice (or vinegar) in a large bowl. Taste and season with salt and pepper the dressing should be slightly tangy to balance the potatoes.

3.Chop the mix-ins. Dice celery, onion, herbs, and any optional add-ins (pickles, eggs). Keep textures distinct so every bite has contrast.

4.Combine gently. Add warm (not hot) potatoes to the dressing and toss gently so the dressing coats each piece. Fold in celery, onion, herbs, and any optional ingredients. Warm potatoes will absorb flavor; if you prefer a cooler salad, let potatoes come to room temperature before tossing.

5.Rest for flavor. Chill the salad for at least 30 minutes before serving so flavors meld. Taste again just before serving and adjust salt, pepper, or acid as needed.

Pro tips for the best texture and flavor

Use waxy potatoes. Yukon Golds and new potatoes hold their shape and give a creamy, buttery texture without crumbling.
Start with cold water. Putting potatoes into cold water and then bringing them to a simmer helps them cook evenly.
Don’t overcook. Slightly undercooked potatoes will fall apart in the bowl; aim for fork-tender but intact.
Dress while warm (optionally). Tossing warm potatoes with dressing helps them soak up flavor; chilling later firms them for clean serving slices.
Adjust acidity at the end. A final splash of lemon or vinegar brightens the finished dish—add small amounts until the balance is right.
Herbs matter. Fresh dill or parsley transforms the salad; add chives for a mild onion note

Variations & swaps

Lighter vegan version: Substitute Greek yogurt with unsweetened plant-based yogurt and use olive oil to enrich.
Mediterranean twist: Add chopped roasted red peppers, capers, and a handful of olives; use oregano instead of dill.
Warm potato salad: Skip chilling and serve immediately with a warm shallot-and-vinegar dressing.
Add protein: Stir in chopped hard-boiled eggs, flaked cooked salmon, or white beans for a more substantial main.
Crunch boost: Fold in toasted sunflower seeds or diced apple for textural contrast.

Final note

This balanced, lighter take gives you everything you want from a picnic classic without the heaviness tender potatoes, a creamy yet bright dressing, and vibrant herbs come together in a satisfying Healthy Potato Salad you can be proud to serve.