Healthy Potato Salad
Ingredients
The salad
-
2
pounds
Yukon gold potatoes, cut into ½-inch pieces
-
2
stalks
celery, diced
-
½
cup
diced red onions
-
2
tablespoons
capers
-
4
red
radishes, halved and thinly sliced, reserve some for garnish
-
⅓
cup
chopped chives, reserve some for garnish
-
2 to 4
tablespoons
fresh dill, optional
-
¼
teaspoon
celery seed, optional
The dressing
-
¾
cup
plain whole milk Greek yogurt
-
¼
cup
mayonnaise
-
2
tablespoons
Dijon mustard
-
2
tablespoons
lemon juice
-
1½
tablespoons
extra-virgin olive oil
-
3
cloves
garlic, minced
-
1
teaspoon
sea salt
-
¼
teaspoon
turmeric, optional
-
to taste
none
freshly ground black pepper
Instructions
- Chop the potatoes into ½-inch pieces for even cooking.
- Place the chopped potatoes in a large pot, cover with cold water, and bring to a boil.
- Simmer the potatoes for about 10 minutes until fork-tender, then drain and set aside to cool.
- In a medium bowl, whisk together the yogurt, mayonnaise, mustard, lemon juice, olive oil, garlic, salt, turmeric, and pepper to make the dressing.
- Pour the dressing over the cooled potatoes and stir to coat.
- Add the celery, red onions, capers, radishes, chives, dill, and celery seed, if using, and mix well.
- Season to taste and garnish with reserved radishes and chives.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
500mg
Cholesterol
10mg
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