Healthy Potato Salad Recipe with Greek yogurt, chock full of vegetables and just a touch of eggs and mayo. Everyone will love this potato salad full of flavour and not drowning in cups of mayo!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings 1x
2 lbs baby potatoes
2 1/2 tsp salt
3 large eggs, chopped
1 tbsp any vinegar except balsamic
2 bunches radishes, sliced
1 long English cucumber
2 tbsp chives or green onions, finely chopped
Healthy Potato Salad Dressing:
1 cup Stonyfield Greek yogurt, whole milk
1 tbsp avocado oil mayo
1 tsp any mustard
1 small garlic clove, grated
1/2 tsp salt
Ground black pepper, to taste
In a medium pot, add potatoes, eggs and 2 tsp salt; add enough cold water to cover, place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 5 minutes. Remove eggs with a slotted spoon into a bowl with cold water; cook potatoes for another 10 minutes or until fork tender. Drain potatoes and let cool for 10 minutes uncovered.
Slice potatoes into small rounds and transfer to a large salad bowl. Add 1 tbsp vinegar and 1/2 tsp salt, toss or mix with a wooden spoon and set aside.
In the meanwhile, cut cucumber lengthwise, remove seeds with a teaspoon (eat them), then cut each half lengthwise one more time, slice and transfer to a bowl with potatoes. Slice radishes, peel and chop eggs, whisk with a fork all Healthy Potato Salad Dressing Ingredients in a small bowl, and add to the salad.
Gently stir with wooden spoon. Enjoy immediately or chill for a few hours for best results.
Store: Refrigerate in an airtight container for up to 3 days.
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