This lightened-up potato salad recipe is great because not only does it have a great creamy texture, it is also super herby, tangy, and it’s made with lightened up ingredients.
It’s mayo free so it’s lower in fat, using Greek yogurt instead and packed with veggies like celery and bell peppers. It’s a hit with people of all ages (including kids) and packs a punch from the herbs, mustard, pickles and lemon to give it a bright, tangy flavor.
It’s super customizable — you can use mayo instead of yogurt if you want, add in whatever crunchy veggies you like (cucumber and radish work really well here) and mix and match with whatever herbs suit you.
For those who aren’t a big fan of eggs in their potato salad but still like the extra protein, I have found grating my eggs (using a cheese grater) into the salad helps “hide” them while still giving a little extra something to the salad that even the pickiest of eaters won’t object to.
What are the Best Potatoes for a Potato Salad?
While there are lots of different opinions on the best potatoes for a potato salad, I really like using red skin potatoes, especially since this is a skin-on potato salad.
The skins of these potatoes give a pop of color and a boost of nutrition and fiber, while the texture of the potato is firm but fluffy.
When warm, they also easily absorb the flavors from the salad, making them taste even better the next day! Other potatoes you can use are Yukon gold or Russet potatoes.
How Long Does Potato Salad Last?
When stored properly in the fridge this salad will keep for 3 to 5 days.
If the salad is left at room temperature for over 2 hours, it should be discarded. At that point bacteria will have grown rapidly in the dish and it is no longer considered safe to eat.
If you are serving it at a party, I recommend serving part of the salad and refilling the dish as necessary in order to prevent it sitting out too long.
Can You Freeze Potato Salad?
Yes, potato salad can be frozen! If you are freezing leftover potato salad, ensure you freeze it in an airtight container or freezer bag, to prevent freezer burn.
In addition, when thawing the potato salad, ensure you thaw it in the fridge, in order to maintain a temperature cold enough to prevent bacterial growth. Thawing it in the fridge also helps it maintain its consistency better once thawed, as thawing it on the counter can make it go mushy.
Adding some fresh herbs and veggies to brighten the salad up a little once thawed can help make it taste more like it did before it was frozen.
Healthy Potato Salad
- 2 pounds red potatoes, skin on, chopped (about 6 to 7 potatoes)
- 3 large hard-boiled eggs, grated or chopped
- ½ cup celery, diced (about 2 ribs)
- ½ cup green bell peppers, diced (about ½ bell pepper)
- ⅓ cup pickles, or relish, diced
- ⅓ cup red onion, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
For the dressing:
- 1 cup Greek yogurt
- 2 tablespoon extra virgin olive oil
- 2 tablespoon Dijon mustard
- ¼ cup lemon juice, fresh
- 1 clove garlic, minced
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
Boil potatoes and eggs together: Add chopped potatoes and eggs to a large pot and cover with enough water to have an inch of water covering everything. Remove the eggs after boiling for 15 minutes and place in a bowl with water and ice. Check potatoes to see if they are fork tender. If not, let them cook for about 5 more minutes.
Make the dressing next: Combine all the dressing ingredients in a medium bowl or large measuring cup and stir until combined.
Drain the potatoes and rinse with cold water. Cool slightly.
While potatoes are cooling, gather your chopped veggies and herbs and place in a large bowl. Peel the eggs and either grate them using a cheese grater or chop them. (I like to grate them!)
Add eggs, potatoes and dressing into the large bowl and gently stir.
You can serve immediately, or chill for a minimum of 1 hour for a cold potato salad.