This healthy potato salad recipe packed with flavour and beautiful textures makes such a great gluten-free and vegetarian recipe. I’m a huge fan of wholesomeness and eating as wholesome as possible is the key to a successful healthy lifestyle. Homemade food and homemade cooking rocks!
One very important aspect for any healthy dish is, of course, the home preparedness aspect, to know exactly how is made and what goes in. Knowing all the ingredients that are going into a dish and exactly what ingredients we are eating is pretty important. Even a mayo can be a healthier one.
In this homemade potato salad, like in almost all my potato salads, the mayo is nowhere to be found. Instead, I am making it with a special yoghurt dressing, a delicious one that I am making for two decades now. Yes, at times, if I fancy and I happen to have a homemade avocado or walnut oil mayo to hand I add a spoon of that otherwise it is a miss. I never buy ready-made mayo, I simply don’t. I can always make my own whenever I need it.
What is a healthy potato salad recipe?
The answer is pretty simple and I will mention a few aspects:
- It contains no nasties;
- Every ingredient in here is a healthier choice;
- It contains little mayo and even that’s a homemade avocado oil mayo;
- It contains garlic (yep, garlic);
- It’s packed with fresh herbs;
- It contains red onions
- all the ingredients (possible) are organic Ingredients
- It’s fresh and refreshing
mayo VS yoghurt dressing
Yes, go for it if you like that. Personally, I dislike anything drowned in mayonnaise. It becomes way too heavy for my liking. I used to have this potato salad with loads of mayonnaise as a child but I have to say I never really liked it that way even back then. I just can not have a potato salad with mayonnaise only. No way!
Choosing the yogurt dressing for potato salad generally, not only that cuts a good amount of calories, but it makes this salad more refreshing, and yes, quite moreish. You only have to try it to see what I mean.
What ingredients are needed for this potato salad?
Potatoes ( any size non-floury ones)
Eggs
Pickled Cucumber
Spring Onions (Scallions)
Olives
Salt and Pepper
ingredients are needed for this potato salad dressing
Fresh Herbs (I used Parsley and Dill)
Yoghurt
Cider VInegar
Honey
Lemon juice
Mustard
What potato should I use for potato salad?
The potatoes you will be using in a potato salad, in general, will be what will make the difference in terms of the texture of your salad. Most people use the waxy potatoes types such as the red ones, Yukon Gold or the Yellow Finn. These potatoes are great holding their shape after cooking them and they’re particularly good at salads as they do not crumble (unless overly boiled) even after tossing them with the dressing.
How to boil potatoes?
- on the stove – In a medium-sized pot, add the potatoes, ( I always add the eggs too), covered with sufficient water. Take the eggs out after 9-10 minutes.
- in the pressure cooker/instant pot – I generally use this for larger potatoes and set it on 7 minutes.
How can I store this potato salad?
- in the fridge in an airtight container can be stored 4-5 days but might need a little more seasoning and maybe a little more freshly made dressing with some freshly chopped
Can I freeze the potato salad?
- No, potato salads do not freeze well at all
Here are some more potato recipes you may like:
- potato soup with ham hock and peas
- four potato salad with egg and swede shavings
- giant potato and cauliflower filo samosa
- quail eggs, potato and mushroom brunch
- crusty baked potatoes
Healthy Potato Salad
Equipment
- pan
- chopping board
- knife
- glass bowl
- wooden spoon
- mortar and pestle (optional)
Ingredients
For the salad
- 700 g white potatoes Washed thoroughly and boiled
- 6 hard boiled eggs
- 3 small pickled cucumbers or pickled onions chopped
- 1 handful Kalamata olives use more if you wish (pitted) *
- 3 spring garlic crushed and finely chopped
- 4 spring onions or scallions
- 8 tbsp parsley and dill chopped finely also add fresh thyme if you like
For the dressing:
- 100 ml yoghurt don’t use a fat free – I used 5%
- 1 tsp honey or 1/2 tsp cane sugar
- 2 tbsp lemon juice juice from half a lemon
- 1 tsp mustard yellow mustard
- 3 tbsp cider vinegar organic (with mother)
Instructions
- Start by washing thoroughly and then boil the potatoes with 1 tsp salt. I choose smaller sized non-floury potatoes for my salads in general and I always leave the skin on. Boil according to their size and type. Approximately 10-15 min. You will know when they ready by doing the fork test. Pierce them with a fork or a toothpick if they are done the fork spikes will go through the potato with ease. I generally wash the eggs, boil them together with the potatoes and remove these with a slotted spoon after 8 min placing them into a bowl containing ice cubed and water.
- When the potatoes are ready, drain the water and set aside to cool. Decide if you want to leave or remove the skin. If you don't want the skin, peel them as soon as they are cool enough to be handled. Peel the hard-boiled eggs.
- While the potatoes are cooling, take a larger bowl and mix together the dressing ingredients, the vinegar, crushed or chopped spring garlic, salt, freshly ground black pepper. Mix well and set aside.
- Add the other ingredients like the olives, spring onion, chopped pickled cucumbers, chopped parsley and dill, chopped eggs and cubed potatoes.
- Give it all a good old mix and season more if you would like. Oh, yes, for me a pinch of dry red chilli or cayenne pepper, please! Serve and enjoy!
Notes
- Remember, you are only using 2 tbsp of this mayonnaise, keep the rest refrigerated in a sealed jar for later use.
- Spring garlic is the new garlic – use leaves too. The best is to paste it in a mortar with the pestle to get all these flavours in this beautiful and healthy potato salad.
- Olives should be pitted otherwise you will need to remember they’re not so you don’t damage your teeth
- If you are in a hurry and want to peel the potatoes quick, have a large bowl half full with water and ice. Place them into the cold water as soon as they finished boiling and you have drained the hot water. It will make it much easier to peel them too. Make a little cut all around on the potato surface and literally squeeze them out of the skin. It is brilliant!
Nutrition
Healthy potato salad
Emily says
This potato salad recipe is so delicious! I love that it is a healthy version, and such a great side for summer meals!
Taleen | Just As Tasty says
I’m a sucker for a good potato salad, and your dressing sounds so delicious! Can’t wait to try!
Colleen says
This potato salad is delicious and was a big hit. Everyone loved the addition of olives, which is something we never usually do. Thanks for the recipe!
Ramona says
Thank you so much dear Colleen, I am so glad you enjoyed this recipe – oh, my kids will not even consider this salad if olives weren’t in it ;-). Thank you again 😉
Lesli Schwartz says
Oooh! I can’t wait to make this healthier potato salad! I love potato salad but stay away from too much mayo in general. Thanks for the great recipe!
Ramona says
Thanks, Lesli, same here although in the past few years I am only making avocado and walnuts oil mayo which are so much better than the regular oils.
Maria says
Love the addition of the olives in this recipe. I love eating potato salad that isn’t heavy but is delicious, and this is exactly what this recipe is!
Stine Mari says
This potato salad looks so good. I love making everything from scratch, it’s healthier and as you put it – includes no nasties!
Sarah James says
Potato salad is one of my favourite salads all year round. I love your healthy version with the yoghurt dressing, it sounds delicious. On my must make list.
Amy Liu Dong says
Who doesn’t love potato and salad? Then you combine the two makes this a masterpiece. I loved the recipe you’ve done, it looks really delicious and the texture and presentation really makes you crave for this one. Loved it!
Marta says
Although it’s fat free, the flavor is as spot on as a regular potato salad recipe. I really enjoyed the combination of seasoning and flavor in this recipe.
Jacqueline Debono says
I’m a big potato salad fan and have also recently swapped out mayo for yogurt! So much more healthy! Making this very soon! Love your recipes!
Sondra Barker says
Love making potato salad and can’t wait to try this healthier version! Always a crowd favorite
Gail Montero says
I totally love this healthy twist on potato salad. I love that you made this wholesome with homemade avocado oil mayo and loaded it with garlic! YUM!
Kushigalu says
What a healthy, gluten free potato salad recipe to try for dinner. Thanks for sharing
Julie @ Running in a Skirt says
This healthy potato salad is perfect! I love the light flavors in it and how it’s gluten free. My family asked for seconds.
Sapna says
I too prefer yogurt over mayo and this potato salad look so so delicious. Love how creamy and flavorful it is looking.
Jen | Jen's Food Lab says
Omg wow an healthy version?! That’s awesome that you use less mayo here. I’m thinking it would be a great picnic food for sure.
Beth says
I love potato salad – I could eat it for three meals a day – and am happy to see this one with the non-floury potatoes and little mayo. Yum.
Georgina @ Culinary Travels says
I have never used eggs in a potato salad before, but I will be after reading and seeing this. The flavours look amazing!
April says
This potato salad looks absolutely mouth-watering. I’ve been on the search for healthier potato recipes. I can’t wait to try this one out!
Kari Alana says
I really love your presentation and I am most curious as to what flowers you have used on your plate because they are absolutely stunning.
Ramona says
Hi Kari,
Thank you so much! These are chive flowers 😉
Lathiya says
This potato salad sounds and looks delicious and healthy. I love such easy recipes to avoid standing before the hot stove on hot days.
Audrey says
This is such a great recipe!
Ramona says
Thank you Audrey xx
Linda says
Potato salad is a favorite in our home and this healthier version is a must-try recipe. Especially when it’s loaded with olives and garlic.