Easy creamy potato salad with yogurt is a healthier version of this classic side dish. Greek yogurt adds extra protein and the luscious texture you crave!
As you’re thinking of what to make or bring to your next fun gathering, picnic, and party, how about a healthier version of classic creamy potato salad? I just made this side dish for my friends for July fourth, and I couldn’t wait to share with you!
We all love potato salad, but do you ever get that touch of guilt? I’ve added an ingredient that not only adds the luscious texture you crave but additional protein with each spoonful. This is probably one of the easiest potato salads you’ll make. Ready to boil?
Let’s talk ingredients. It’s a traditional combination of starchy russet potatoes, hard boiled eggs, red onion, pickle relish, crunchy celery, a dollop of light mayonnaise and Dijon mustard. Now for the magic ingredient…
I used a plain nonfat Greek yogurt , it’s super creamy and tangy. It’s a nice replacement for the majority of heavier mayonnaise. I found that if you take out all of the mayonnaise it was missing characteristic luscious mouth-feel with each bite. So you get the best of both worlds, plus protein AND probiotics. Win-win!
If you are craving the more traditional version, check out my all-American potato salad. It’s oh so yummy!
BBQ’s, spending time outdoors and dining al fresco makes summer my all time favorite season. I’ve been making my grilled flat iron steak with chimichurri sauce on a weekly basis, and my summer fruit salad with peach poppy seed dressing. What has been your favorite dishes to make for your outdoor dining experiences?
Does it matter what kind of potatoes you use?
Yes! There are two major categories of potatoes; starchy or waxy. Starchy potatoes include russet and Idaho, high in starch and low in moisture. This results in a really fluffy and light product, just right for baking, boiling, and frying. I used russets for this potato salad because I wanted the texture to be creamy and melt in your mouth. Starchy potatoes don’t hold their shape as well as waxy potatoes. Waxy potatoes have low starch content, like new potatoes, red bliss, and fingerling. They keep their shape after cooking so they are great for roasting, gratins and potato salad as well. There are also all-purpose potatoes like Yukon gold that has a texture in between starchy and waxy. I have used them for a cauliflower mashed potato dish. If you know what texture you want to achieve, it’s easy to pick your potato. (Source: Huffington Post)
Easy Creamy Potato Salad with Yogurt
- 2 pounds russet potatoes, peeled and cut into ¾ inch cubes
- 1 tablespoon salt, for cooking potatoes
- 1/2 cup greek yogurt, plain, non-fat
- 2 tablespoons mayonnaise, light
- 1 teaspoon dijon mustard
- 3/4 teaspoons salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon onion powder
- 1/2 cup celery, chopped
- 3 tablespoons pickle relish
- 2 tablespoons red onions, minced
- 2 tablespoons parsley, minced
- 2 eggs, hard-cooked, peeled and cut into 1/4" cubes
- Place potatoes in a large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes. Drain potatoes and transfer to a large bowl.
- In a medium sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper and onion powder. Add to potatoes and gently stir to combine. Add celery, pickles, red onions, parsley and chopped eggs to potato mixture, stir to combine. Add more salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving. Potato salad can be made up to one day ahead.
- If you are strapped for time, I've found that grocery stores sell peeled hard-boiled eggs. I use them all of the time!
- The mayonnaise can be substituted for two tablespoons olive oil.