Healthy Potato Salad

This healthy potato salad is summer in a bowl. It has all your favorite potato salad flavors, but with a healthier dressing.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: best potato salad, healthy potato salad, how to make potato salad, summer side dishes

Servings: servings

Calories: 295kcal

Author: Alyssa

Boil the eggs and potatoes in separate pots for 20 minutes. Drain the water from both pots and allow the eggs and potatoes to cool.
Once cool to the touch, peel the potatoes and cut them into bite-sized chunks. Add the potatoes to a bowl.
Peel the eggs and cut them into chunks. Add them to the bowl with the potatoes.
Dice the onion and celery and add both to the bowl.
In a small separate bowl, whisk together the mayo, unsweetened yogurt, red wine vinegar, mustard and paprika. Add a generous pinch of salt and pepper as well.
Pour the dressing over the salad and fold together. Taste and add a touch more salt and pepper if desired.
Cover the bowl and refrigerate the salad for at least 2 hours, and preferably overnight.
When ready to serve, sprinkle with a touch of paprika and finely chopped scallions.

Leftovers can be stored in the fridge in an airtight container for up to 5 days.
To make this recipe vegan, replace the mayo and yogurt with dairy-free options, and the eggs with garbanzo beans.