Red Potato Salad
from kristineskitchenblog.comThis 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!
Servings: 6
Calories: 264kcal
Ingredients
- 2 pounds red potatoes cut into ¾-inch pieces
- ¼ cup plain Greek yogurt full fat recommended
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon salt plus more for cooking the potatoes
- ¼ teaspoon pepper
- 2 ribs celery finely chopped
- ¼ cup finely chopped sweet yellow onion or red onion
- 2 hard boiled eggs coarsely chopped
- 1 tablespoon chopped fresh parsley
Instructions
- 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 2 teaspoons 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. Allow them to cool for at least 20 minutes before mixing with the dressing. You can lay the potatoes out on a baking sheet to help them cool faster.
- 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, cooled 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.
- Chill potato salad in the refrigerator for 1-2 hours before serving.
Notes
- To store: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1/6 recipe | Calories: 264kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 333mg | Fiber: 3g | Sugar: 9g
