Lightened Up Potato Salad

Lightened Up Potato Salad

Prepare to fall in love with the most irresistible lightened-up potato salad that proves healthy eating doesn't mean sacrificing flavor! This American-style side dish is about to become your new secret weapon for picnics, barbecues, and potlucks. Imagine a creamy, tangy potato salad that's packed with flavor but won't weigh you down – sounds too good to be true? Get ready to be amazed by this game-changing recipe that combines the comfort of classic potato salad with a nutritious twist that will have everyone asking for seconds!

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 2 pounds baby potatoes
  2. 1/2 cup Greek yogurt
  3. 2 tablespoons Dijon mustard
  4. 1 tablespoon apple cider vinegar
  5. 1/4 cup chopped green onions
  6. Salt and pepper to taste

Instructions

  1. Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
  2. Cut the baby potatoes into uniform bite-sized pieces, approximately 1-inch chunks, ensuring they are roughly the same size for even cooking.
  3. Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
  4. Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes for 8-10 minutes until they are tender when pierced with a fork but still hold their shape.
  5. Drain the potatoes in a colander and immediately rinse with cold water to stop the cooking process and cool them down quickly.
  6. While potatoes are cooling, prepare the dressing by whisking together Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper in a large mixing bowl.
  7. Once potatoes are completely cooled and slightly dry, gently fold them into the prepared dressing, ensuring each potato piece is evenly coated.
  8. Sprinkle chopped green onions over the potato salad and gently mix to distribute them throughout.
  9. Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
  10. Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra green onions if desired.

Tips

  1. Choose the right potatoes: Baby potatoes work best for a creamy, uniform texture. Make sure to cut them into consistent bite-sized pieces for even cooking.
  2. Salt your boiling water: A pinch of salt while boiling potatoes enhances their natural flavor from the inside out.
  3. Cool potatoes completely: Rinsing with cold water stops the cooking process and prevents mushy potatoes. Let them dry slightly before mixing with dressing.
  4. Don't overdress: Start with less dressing and add more as needed. You want the potatoes coated, not swimming.
  5. Chill for maximum flavor: Letting the salad rest in the refrigerator for at least 30 minutes allows the flavors to meld together beautifully.
  6. Serve chilled: This potato salad is best enjoyed cold, making it perfect for make-ahead meal prep and summer gatherings. Pro Tip: For an extra kick, try adding crispy bacon bits or fresh herbs like dill or chives to customize your potato salad!

Nutrition Facts

Calories: 150kcal

Carbohydrates: 25g

Protein: 5g

Fat: 3g

Saturated Fat: 1g

Cholesterol: 5mg

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