healthy potato salad

More often than not, when people order anything with the word "salad" in the title, they are doing so with the expectation that the dish that will be placed in front of them will be a healthy, low-calorie one. However, especially in American chain restaurants, that is frequently not the case. A particularly slippery slope of fatty salad territory are the heartier ones that don't use greens as a main ingredient, like chicken and potato salads. Most classic potato salads go in the category of salads that are decisively unhealthy. However, this version is about as classic as potato salad can get, except for the fact that we resist the urge to drown the vegetables in a viscous sea of mayo. Instead, the mayo is bolstered with Dijon and a tangy shot of vinegar. The result: a healthier potato salad that cuts nearly half the fat from the equation and still tastes like the picnic classic we all adore. Plus, its vegetarian-friendly, and if you cut the mayo out entirely and replace it with a greek yogurt based mayo instead (you know by now that we love us some Greek yogurt) it can be a dish fit for all your healthy picnic goers too!

Potato Salad

lb red potatoes

all similar

Salt and black pepper

celery

1⁄4 cup chopped pickles (preferably gherkins or cornichons)

red onion

Dijon mustard

mayonnaise

Tbsp white wine vinegar

eggs

Smoked paprika (optional)

Place the potatoes in a large pot and fill with enough cold water to easily cover. Season the water with 1 teaspoon salt and bring to a boil. Cook the potatoes until tender all the way through (The tip of a paring knife inserted into a potato will meet little resistance). Drain. When cool enough to handle, chop the potatoes into 3⁄4" pieces. Place in a large bowl and add the celery, pickles, onion, mustard, mayonnaise, vinegar, and eggs. Toss to coat. Season with salt and pepper and sprinkle with the paprika (if using).

This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Herbed Potato Salad

fine sea salt

olive oil

lemon juice

garlic, roughly chopped

black pepper,

celery,

In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.

Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don&#8217;t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)

Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you&#8217;ve poured in too much dressing, but don&#8217;t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.

Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.

Serve immediately, or cover and refrigerate until you&#8217;re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Made this today exactly as written, my 3yo loved helping me with it and found the bright green color of the dressing hilarious! :D No vegans here but I was looking for a light, springtime-ish side dish to go with some grilled salmon and it was fabulous! Love from the Netherlands :) :)

Wow. This is phenomenal! I used fresh chives from my garden instead of green onion and still perfection.  Best potato salad.

Great and easy recipe! Would be good with any number of fresh spring veg instead of or in addition to the celery (blanched asparagus, peas, etc). Perfect for hot weather, quick to make and has a refreshing taste.

I didn’t have parsley, so I used kale. I also threw in some chives from the yard. Totally worked!

Wonderful, versatile recipe. I needed to use up veggies in my fridge, so I ended up with a mix of potatoes, broccoli, sweet potato, carrots, and some asparagus. It made a huge bowl, so I adjusted the other ingredients except for the salt, which I actually cut in half. Excellent results.

I love this dish. We are improvising our next batch adding cilantro to the dressing and adding more lemon.

https://content.jwplatform.com/videos/aeVAWYQN.mp4

Watch how to make the best potato salad in this short recipe video! It’s fresh, herbed and mayo free. 

Herbed Potato Salad Recipe

Creamy potato salad is a cookout classic. During the hot days of summer, I love serving a creamy and cold potato salad like this. This is tangy, creamy, and a really simple recipe to make for your next barbecue.

1/2 c Serving - 119 calories

Blue &amp; Green - 3 WW SP

Purple - 1 WW SP

Healthy Potato Salad - Deli Style

lb. yellow potatoes

apple cider vinegar

light mayo

0% fat Greek Yogurt

dill pickle juice

tbsp yellow mustard

tsp celery seed

tsp smoked paprika

celery (about 1.5 cup), thinly sliced

scallions, thinly sliced

hard boiled eggs, chopped

kosher salt

Boil thick cut potatoes in salted water. Cook...

Boil thick cut potatoes in salted water. Cook until fork tender.

Drain potatoes. Toss potatoes in 2 tsp. apple...

Drain potatoes. Toss potatoes in 2 tsp. apple cider vinegar. Allow to fully cool.

In a small bowl, mix mayo, Greek yogurt,...

In a small bowl, mix mayo, Greek yogurt, pickles juice, yellow mustard, celery seed, smoked paprika.

When potatoes are cool, add celery, scallions, and...

When potatoes are cool, add celery, scallions, and dressing. Toss to coat and serve chilled. Best after chilling for 12 hours.

Potato salad doesn’t need mayonnaise to be delicious, and this Greek Potato Salad recipe is living proof! With the right potatoes and an easy yet bold Greek-style vinaigrette, you’ll make a healthy, no mayo potato salad with a wonderfully herbaceous flavor in just 30 minutes.

Greek Potato Salad (No Mayo!)

yellow potatoes, (scrubbed)

salt

red onions

green onions, (trimmed

Italian parsley leaves

dill

Kalamata olives, (pitted and halved)

red wine vinegar

oregano

garlic cloves, (pressed

sea salt

black pepper

extra virgin olive oil

Boil the potatoes: Bring a large pot of water to a boil. Add the (unpeeled) potatoes and one tablespoon of salt. Reduce the heat to maintain an active simmer.  Simmer the potatoes until they are fork tender when poked, about 15-20 minutes (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.

Make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil, while still whisking, until all ingredients are well combined.

Cool: Gently drain the cooked potatoes and set aside until just cool enough to handle.

Peel and slice: Using a paring knife or metal spoon, peel the potatoes by scraping off the skin (or leave the skin on if you prefer).  Cut the potatoes into 1-inch cubes, and place them in a large bowl.

Combine: Add the red and green onions, parsley, dill, and olives.  Whisk the vinaigrette one more time, then pour it over the potatoes. Gently toss to combine. Adjust the seasoning if necessary.

Serve: Serve while still slightly warm or at room temperature.

Italian potato salad swaps rich mayonnaise for bright, fresh, and briny flavor and classic Mediterranean staples. It’s great served a few minutes after preparing, but the flavors are even better if you’d let the salad sit for a few hours to marinate.

Italian Potato Salad

garlic (minced)

red pepper flakes (optional)

Kosher salt

Black pepper

baby potatoes (halved)

green beans (trimmed)

cherry tomatoes (halved)

onion

olives

parsley

Prepare the dressing. In a small bowl, whisk together the garlic, vinegar, oregano, and red pepper flakes (if using). Season with a big pinch (about 1/2 teaspoon) of salt and pepper. Pour in the olive oil, whisking vigorously until emulsified. Set aside for now.

Cook the potatoes. In a medium saucepan, cover the potatoes a couple of inches of water and set over medium-high heat. When the water is boiling, season liberally with salt. Boil until the potatoes are easily pierced with a fork, 10 to 15 minutes. Use a slotted spoon to transfer them to a large bowl to cool, leaving the boiling water on the stove.

Blanch the green beans. Prepare an ice bath and set it next to your sink. Drop the green beans in the boiling water until just tender but still snappy, about 2 to 3 minutes, then drain and transfer to the ice bath to stop them from cooking further.

Mix and dress. Add the potatoes and green beans to a large serving bowl. Add the tomatoes, onions, olives, and parsley. Pour the dressing all over the salad and gently toss to combine. Taste and adjust seasoning to your liking.

Rest and serve. For best flavor, allow the salad to rest at room temperature for about 30 minutes. Or, cover and refrigerate for up to 2 days, allowing it to come to room temperature before serving.

Mediterranean-style mustard potato salad with fresh dill, parsley, red onions and capers. The key to this potato salad is to dress the boiled potatoes while they&#039;re hot with the Dijon mustard dressing, this way, they will better absorb all the flavors. And for best results, allow the potato salad some time to marinate before serving.

Mustard Potato Salad, Mediterranean-Style

lb small potatoes (such

Water

capers

tbsp white wine vinegar

tsp ground sumac

tsp black pepper

tsp coriander

Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).

Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they&#039;re tender (you should be able to poke the potatoes with a fork).

Add vinaigrette ingredients to a small bowl and whisk until well-combined.

When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.

Add onions, fresh herbs, and capers. Toss gently to combine.

Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.

I’ve made this recipe many times since it was posted 3 years ago. It’s so so delicious and definitely one of my absolute favorites. Perfect for summer dinners!

These were the best MASHED potatoes we ever had!!! LOL Okay, this was my first fail with you...but I'm certain it was user error. 😆 I followed instructions to the letter except I used red new potatoes (what I had on had). Sliced the same thickness, boiled the same time. However, I think I underestimated how quickly my stovetop cooked them! I also made the mistake of dumping the hot thin potatoes into a colander! The result: all my potatoes broke! Then I tried to carefully place them in a bowl and any that had escaped being destroyed in the draining step, now joined the broken crew! I rolled with it and poured in the vinaigrette dressing, but "gently" tossing just resulted in "mashing". I threw in the onions and rest of the ingredients, gave it one more...um...gentle toss. Set it on the table and hoped for the best. Thankfully, my family thought they were tasty mashed potatoes. 😆 If I try again, I'll cube the potatoes instead and watch the pot like a hawk!!! 🤣

Great dish! I made it as a side for the salmon kabobs, and it complemented the salmon very well. We ate it while was still a bit warm, but it did not mater. The cold left overs were fantastic as well :)

I made this for dinner with a friend about two weeks ago--got reviews. One thing though I did not mandoline slice (have nightmares of the only time I ever used), I decided to just cut in half (removed about half the peels after cooking). This works just fine and I kind of prefer for the more potato-y vibe. But the dressing and ingredients followed the recipe. This is so good and you will never miss the mayo.
Five stars plus!

Love the flavors! I was missing some ingredients and ended up subbing dry parsley, dry thyme for the fresh parsley; lemon juice and white balsamic vinegar for the white wine vinegar; lemon pepper for the sumac; and Kalamata olives for the capers. Dressing was still so delicious! Next time I might not boil the potatoes that long, or perhaps just slice them thicker - they broke into pieces when I stirred in the dressing.

Loved the flavors in this recipe! I’ve made it a few times, but I’m wondering if I can cube the potatoes instead of slicing them?

This potato salad recipe is quickly becoming a family favorite.  My sister first made it for a group of her friends looking for a lighter version potato salad.  It was so tasty, she then made it for our Mother's Birthday celebration (20 people).
I made it again last night for 11 of us. Our son-in-law has celiacs disease, and this recipe worked into his diet, and all of ours.  Everyone loves it!  Thank you.

Lamb burgers and potatoes salad tonite I'll let you know how it goes suffice to say I'm hungry after reading this recipe!!

https://content.jwplatform.com/videos/fkZDUfvX.mp4

Mustard Potato Salad

A superfood potato salad with crisp textures and dressed in a basil pesto dressing to create a delicious and hearty summer salad.

Healthy Potato Salad with Kale, Tomatoes, and a Lemony Basil Pesto Dressing

potatoes

kale, (stems discarded and leaves roughly chopped)

(or store-bought basil pesto)

cucumber,

red onion, (thinly sliced)

cherry tomatoes, (halved)

lemon, (juiced,

Cook the potatoes: Add the potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil until potatoes are cooked, about 10 minutes. Drain and set aside to cool.

Meanwhile, massage the kale: Place kale into your serving bowl and add 2 tablespoons of pesto. Massage the leaves until dark green and tender, approximately 2 minutes.

Mix, dress, and serve the salad: Add the potatoes, cucumber, red onion and tomatoes to the kale. Add the remaining pesto and lemon juice. Season with a pinch of salt and pepper. Toss until the dressing is evenly distributed. Taste and adjust seasoning and lemon juice to your preference. Serve.

Top 7 healthy potato salad recipes from across the web

The most viewed healthy potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Salad

Herbed Potato Salad

Healthy Potato Salad - Deli Style

Greek Potato Salad (No Mayo!)

Italian Potato Salad

Mustard Potato Salad, Mediterranean...

Healthy Potato Salad with Kale, Tom...

Top 7 healthy potato salad recipes from across the web

The most viewed healthy potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Salad

Herbed Potato Salad

Healthy Potato Salad - Deli Style

Greek Potato Salad (No Mayo!)

Italian Potato Salad

Mustard Potato Salad, Mediterranean...

Healthy Potato Salad with Kale, Tom...

The most viewed healthy potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine