Lighten up your favorite potato salad recipe with this healthy twist!
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The last few weeks have been CRAZY! I’m the type of person who likes to be busy, but even I’m ready for a break after the nonstop work-work-work pace of the last month or so.
During busy months like these have been, I love to spend a Saturday or Sunday afternoon cooking up food that I can eat for the rest of the week.
This potato salad is particularly great, because it’s not only lighter than your traditional mayonnaise-and-sour-cream combo, it’s packed with protein from the Greek yogurt!
I like to make a big batch and divvy it up into small containers, then pull a serving out of the fridge to go with some turkey sandwiches for a quick and easy lunch.
And thankfully, one afternoon of food prep can keep me covered for a whole week of lunches if I plan my time right. Some of my other cook-Saturday, eat-all-week favorites include these crabcakes (chill the formed patties and cook them whenever you want to eat!), broccoli or potato soups, corn salsa (eaten as a salad) and bolognese (it’s great reheated).
If you want to prep once and eat all week, this healthier potato salad is a great dish to start with.
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A healthy twist on a classic potato salad – with only a handful of ingredients!
Ingredients
- 2 pounds red potatoes, diced
- 1 tsp. dijon mustard
- 1 cup plain greek yogurt
- salt and pepper to taste
- 2 teaspoons chopped dill
Instructions
- Place the diced potatoes in a medium stockpot and cover them with cold water. Throw in a teaspoon of salt and bring potatoes to a boil. Cook for about 20 minutes or until potatoes are easily pierced with a fork.
- Drain potatoes and return them to the stockpot. Let cool for a bit – 15 minutes is usually good.
- When the potatoes have cooled, add dijon, greek yogurt, salt, pepper, and chopped dill to potatoes and mix well. The amount of dill, like the salt and pepper, is really a matter of personal preference – add as much or as little as you’d like until it tastes right!
- Store potato salad in the fridge until you’re ready to serve.
Luis says
June 12, 2017 at 12:18 AMI made this salad with white, yellow and red potatoes, added red bell peppers, shredded carrots, paprika and a tablespoon of olive oil and my family love it!
Jessie says
June 12, 2017 at 3:56 PMI’m so glad you liked it, Luis! I love the bell pepper and carrot additions. Thanks for letting me know how it turned out!
Jenny says
August 14, 2013 at 10:14 AMThis is just what I was looking for! I have to use white potatoes, but I do have plain greek yogurt and a bunch of dill. Thanks so much!
Jozee says
July 16, 2013 at 2:47 PMWas considering trying this, how well do you think it’d work with plain russet potatoes? I’m a little strapped for cash and I have a 10 lb bag of those, but no red skins. 🙁
Jessie says
July 16, 2013 at 7:51 PMPlain russet potatoes will be fine! You can really use any type of potato you’d like – I use red because they tend to hold their shape well when they’ve been cooked, but any potato will hold its shape if you don’t overcook it and are careful when you stir the salad together.
catherine says
July 8, 2013 at 2:49 AMi tried your recipe it is really yummy.
Stephanie says
July 2, 2013 at 5:08 PMthank heavens, a recipe me and my family can agree on 🙂 i am going to put my own spin and add green onions and a little shredded cheddar (two things i love!!!) thanks!! (pretty pictures btw)
Rick says
May 19, 2013 at 8:54 PMSounds good, have to try it.
marja carew says
April 29, 2013 at 7:27 AMMade this yesterday. It was really good. I felt good about eating potato salad knowing what wasn’t in it.
Jessie says
April 30, 2013 at 11:39 PMThanks for letting me know how it turned out! I’m glad you liked it 🙂