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
- 2 pounds baby potatoes
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
- Cut the baby potatoes into uniform bite-sized pieces, approximately 1-inch chunks, ensuring they are roughly the same size for even cooking.
- 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.
- 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.
- Drain the potatoes in a colander and immediately rinse with cold water to stop the cooking process and cool them down quickly.
- 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.
- Once potatoes are completely cooled and slightly dry, gently fold them into the prepared dressing, ensuring each potato piece is evenly coated.
- Sprinkle chopped green onions over the potato salad and gently mix to distribute them throughout.
- Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra green onions if desired.
Tips
- 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.
- Salt your boiling water: A pinch of salt while boiling potatoes enhances their natural flavor from the inside out.
- Cool potatoes completely: Rinsing with cold water stops the cooking process and prevents mushy potatoes. Let them dry slightly before mixing with dressing.
- Don't overdress: Start with less dressing and add more as needed. You want the potatoes coated, not swimming.
- Chill for maximum flavor: Letting the salad rest in the refrigerator for at least 30 minutes allows the flavors to meld together beautifully.
- 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