Red Potato Salad
This red potato salad is my healthier version of the classic summer side dish! You can make this creamy red potato salad up to two days ahead. It's perfect for picnics, barbecues and potlucks!
- 2 pounds red potatoes cut into ¾-inch pieces
- 1 tablespoon Kosher salt
- ¼ cup plain Greek yogurt full fat recommended
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 stalks celery finely chopped
- 1/4 cup finely chopped sweet yellow onion
- 3 hard boiled eggs coarsely chopped
- 1 tablespoon chopped fresh parsley
Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 1 tablespoon Kosher salt to the pot and stir. Boil potatoes for 6-10 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
Meanwhile, make the dressing. In a small bowl, combine the plain Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.
Transfer the drained potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion, hard boiled eggs and parsley.
Red potato salad may be served immediately or made ahead and chilled until ready to serve. It will keep in the refrigerator for 3 days.
Serving: 1/6 recipe | Calories: 264kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 333mg | Fiber: 3g | Sugar: 9g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com