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This Healthy Potato Salad is creamy, flavorful, and the best side dish to add to your lunch or dinner table all year round. Easy to make and tossed in with a healthier potato salad dressing. Perfect to serve your family or take to potlucks and parties.
You may also like my herbed potato salad or my Easy Mustard Potato Salad.
An easy homemade potato salad recipe that’s made with baby potatoes, boiled eggs, cucumber, and radishes. then tossed in with a creamy healthier salad dressing that’s made with Greek yogurt, mustard, and garlic. So creamy and so good with the right amount of crunch. All that crunch puts a nice twist to the classic healthier potato salad recipe everyone is used to having.
Potato Salad Ingredients
Below are just a list of the ingredients you will need. Full measurements are listed further down below in the recipe card.
- Baby potatoes: you can use yellow baby potatoes or red. There are even multi-colored potatoes. No rules here.
- Salt: Adjust this to taste
- Eggs: I love adding eggs for some added protein.
- Radishes: adds a nice crunch
- English Cucumber: or Persian cucumbers
- Green Onions
- Fresh Dill: I love the taste of fresh herbs. If you can use fresh, that would be great. If not, then dried dill works.
Potato Salad Dressing:
- Greek Yogurt: or plain yogurt works for those who don’t like Greek yogurt. Keep in mind that Greek yogurt is packed with protein, and I love using it when I can.
- Apple Cider Vinegar: Or grape vinegar
- Dijon Mustard: or honey mustard
- Garlic Cloves: I like fresh garlic. It will taste so much better if you use fresh garlic instead of garlic powder. But hey, if you only have garlic powder, just use that.
- Salt and Pepper
How to make it
- Mix the dressing ingredients in a small mixing bowl and refrigerate until ready to use.
- Bring a large pot of salted water to a boil over medium-high heat. Carefully add the potatoes and eggs and let boil for 8-10 minutes.
- Remove the eggs from the water and continue the potatoes boiling for an additional 5-10 minutes, or until fork-tender.
- While the potatoes are boiling, run the eggs under cold running water to stop cooking, remove the shell, and set aside.
- Meanwhile, prepare the remaining ingredients. Slice the cucumber halfway lengthwise.
- Using a spoon, scoop out the seeds, avoiding the flesh, and chop. Slice the radish and finely chop the green onions.
- Chop the eggs into bite-size pieces. Once the potatoes are done, remove them from the heat and allow them to cool for about 10-15 minutes.
- Chop them into 1/4-inch thick rounds and place them into a large bowl.
- Add cucumber, radish, green onions, eggs and a generous pinch of salt to the potatoes.
- Pour the dressing all over the veggies. Mix well to evenly coat.
- Cover the bowl with cling film, and refrigerate to enhance the flavors for at least 15 minutes.
- Sprinkle some more black pepper and enjoy.
My quick Tips
Recipe Tips
- Do not over cook the potatoes to a point where they will be too much.
- You will need hard-boiled eggs for this recipe.
- Allow the potatoes to cool first before dicing. You can place them in a cold water bath.
- Best served cold.
Frequently asked questions
The best types of potatoes you should be using for potato salads are baby potatoes, Yukon gold, Yellow Fin, and red potatoes. These types of potatoes are what you call waxy potatoes that hold their form, texture, and shape when boiled and chopped.
Baby potatoes or smaller sized potatoes should only need about 15-20 minutes of boiling. If you are using larger potatoes, you may cut them in half before boiling. It is best to boil the potatoes with the skin on and then once cooled, you may either peel the skin off or chop with skin on. To check if potatoes are done, you can use a fork to test by making sure the fork easily goes through the potato.
Potatoes are naturally gluten-free. All ingredients used in making this Healthy potato salad are gluten-free. If you are making your potato salad using mayonnaise, make sure you are using a gluten-free mayo to ensure that your potato salad is gluten-free.
Store Potato Salads in an airtight container in the fridge for up to 5 days. Potato salads are enjoyed cold and do not need to be reheated. Remove and serve when ready to eat. If it gets watered down a bit, you may add some more yogurt with salt and pepper.
Can you freeze potato salad
Potato salads do not freeze well especially if they are made with mayonnaise or contain eggs and dairies like sour cream and yogurt. We do not recommend you freeze this healthy potato salad because it has cucumbers, eggs, and radishes that don’t freeze well.
Once thawed, the consistency will not be the same and come out soggy. You will also lose the great taste and crunch of the potato salad after it is thawed. But if you must freeze any leftover potato salad, know what to expect. Place in a Ziploc bag and remove all the air before closing and storing it for up to 2 months.
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Salads you may also like
- Greek Orzo Salad
- Vegetarian Pasta Salad
- Creamy Tuna Pasta Salad
- Easy Avocado Chicken Salad
- Lemon Dill Salmon Pasta Salad
- Mexican Street Corn Pasta Salad
- Mediterranean Chickpea Salad
What to serve with potato salad
- Crispy Oven Baked Chicken Cutlets
- Air Fryer Salmon Bites
- Air Fryer Chicken Nuggets
- Baked BBQ Chicken Breast
- Air Fryer Chicken Parmesan
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Healthy Potato Salad
Ingredients
- 2 pounds Baby Potatoes
- 2 teaspoon Kosher Salt
- 4 Large Eggs, chopped
- 2 Bunch Radishes, sliced, about 8 pieces
- 1 Long English Cucumber
- 2-3 Green Onions, finely sliced
- A small bunch of fresh dill, chopped
Healthy Potato Salad Dressing:
- 1 Cup Plain Greek Yogurt
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 Garlic Cloves, minced
- Kosher salt and pepper, to taste
Instructions
- Mix the dressing ingredients in a small mixing bowl and refrigerate until ready to use.
- Bring a large pot of salted water to a boil over medium-high heat. Carefully add the potatoes and eggs and let boil for 8-10 minutes.
- Remove the eggs from the water and continue the potatoes boiling for an additional 5-10 minutes, or until fork-tender.
- While the potatoes are boiling, run the eggs under cold running water to stop cooking, remove the shell, and set aside.
- Meanwhile, prepare the remaining ingredients. Slice the cucumber halfway lengthwise. Using a spoon, scoop out the seeds avoiding the flesh, and chop. Slice the radish and finely chop the green onions.
- Chop the eggs into bite-size pieces. Once the potatoes are done, remove them from the heat and allow them to cool for about 10-15 minutes.
- Chop them into 1/4-inch thick rounds and place them into a large bowl. Add cucumber, radish, green onions, eggs, and a generous pinch of salt to the potatoes.
- Pour the dressing all over the veggies. Mix well to evenly coat. Cover the bowl with cling film, and refrigerate to enhance the flavors for at least 15 minutes.
- Sprinkle some more black pepper and enjoy.
Notes
- Do not overcook the potatoes to a point where they will be too much.
- You will need hard-boiled eggs for this recipe.
- Allow the potatoes to cool first before dicing. You can place them in a cold water bath.
- Best served cold.
- Store in a sealed container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite recipes! I’ve enjoyed cooking on my fitness journey.