Healthy Potato Salad

Why You’ll Love This Recipe

This healthy potato salad is fresh, vibrant, and incredibly flavorful. It skips the mayonnaise, making it lighter and ideal for outdoor gatherings. The simple vinaigrette keeps it heart-healthy and dairy-free, while crisp vegetables add crunch and color. It’s easy to prepare, great for meal prep, and pairs well with just about everything—from grilled proteins to vegetarian mains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Gold potatoes
• Extra virgin olive oil
• Apple cider vinegar or red wine vinegar
• Dijon mustard
• Garlic, minced
• Celery, finely chopped
• Red onion, thinly sliced or diced
• Fresh parsley, chopped
• Fresh dill, chopped
• Salt and black pepper to taste

Directions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
2. Cut the slightly cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
3. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
4. Pour the dressing over the warm potatoes and toss gently to coat them evenly.
5. Add chopped celery, red onion, parsley, and dill. Mix well.
6. Let the salad rest for at least 10–15 minutes before serving to allow the flavors to blend.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add sliced radishes or cucumbers for an extra crunch.
• Swap parsley and dill for fresh basil or cilantro for a different herb profile.
• Use lemon juice instead of vinegar for a citrusy twist.
• Add chopped hard-boiled eggs for extra protein.
• Mix in arugula or baby spinach for a more salad-like dish.

Storage/Reheating

Store the potato salad in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold or at room temperature. There is no need to reheat. Before serving leftovers, toss gently and refresh with a splash of olive oil or vinegar if needed.

FAQs

Is this potato salad vegan?

Yes, this healthy version is naturally vegan and dairy-free, with no animal products involved.

Can I make this potato salad ahead of time?

Absolutely. It tastes even better after chilling for a few hours as the flavors meld.

What type of potatoes should I use?

Waxy potatoes like baby potatoes or Yukon Golds hold their shape best after boiling.

Do I need to peel the potatoes?

No, thin-skinned potatoes can be left unpeeled for added texture and nutrients.

Can I add protein to this salad?

Yes, try adding grilled chicken, tofu, or beans to make it a more complete meal.

How do I keep the salad from getting mushy?

Don’t overcook the potatoes—boil just until fork-tender, then drain and cool quickly.

Can I use bottled vinaigrette instead of making my own?

Yes, but homemade dressing gives you more control over the ingredients and flavor.

What vegetables go well in this salad?

Celery, red onion, radishes, bell pepper, cucumber, and green beans all work well.

How long can this sit out at room temperature?

Because it’s mayo-free, it can safely sit out for up to 2 hours.

What dishes pair well with healthy potato salad?

It pairs perfectly with grilled meats, roasted vegetables, sandwiches, or as part of a picnic spread.

Conclusion

Healthy Potato Salad is the perfect balance of light and satisfying. With a tangy vinaigrette and fresh herbs, it’s a delicious way to enjoy a classic dish in a more nutritious form. Whether you’re serving it at a backyard barbecue, a family dinner, or packing it for lunch, this salad delivers flavor and freshness in every bite.

Healthy Potato Salad

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Healthy Potato Salad is a lighter, mayo-free version of the classic, featuring tender potatoes, crisp veggies, and a zesty vinaigrette. Packed with fresh herbs and nutrients, it’s perfect for picnics, barbecues, or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 pounds baby potatoes or Yukon Gold potatoes
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 2 celery stalks, finely chopped
• 1/2 red onion, thinly sliced or diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste

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Instructions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
2. Cut the slightly cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
3. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper to create the dressing.
4. Pour the dressing over the warm potatoes and toss gently to coat them evenly.
5. Add chopped celery, red onion, parsley, and dill. Mix well.
6. Let the salad rest for at least 10–15 minutes before serving to allow the flavors to blend.

Notes

• Use thin-skinned potatoes so peeling is optional.
• Make ahead and refrigerate for deeper flavor.
• Add extra herbs or veggies to customize.
• Best served cold or at room temperature; no reheating needed.

Nutrition

• Serving Size: 1 cup
• Calories: 170
• Sugar: 2g
• Sodium: 240mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg