This healthy potato salad has heart-healthy, homemade mayo, so it’s creamy and tasty! Make this easy side dish to serve with your summer meals.
BBQ cookouts and picnics are incomplete without serving a few classic side dishes. The problem is, side dishes like macaroni salad, coleslaw, and potato salad are often loaded with saturated fat and calories.
The good news is, there are some easy ways to lighten up your favourites! Not only are they as tasty as the fully loaded versions, but they are also better for you.
I already have an easy recipe for low carb cauliflower potato salad. To be honest though, you can taste the cauliflower, so it’s not perfect for everyone. When you crave potato salad, it really should taste like potatoes!
This is why I think you will love this healthy potato salad recipe. It tastes like the classic creamy side dish you grew up eating!
Healthy potato salad ingredients
This potato salad recipe includes all of the essential ingredients you might expect to see:
- Potatoes – This vegetable has a bad reputation because some people believe potatoes are unhealthy. The fact is, potatoes are a good source of fiber, potassium and vitamin C. Plus, they are fat-free and cholesterol-free!
- Crunchy vegetables – The perfect potato salad needs some crunch. For this recipe, we use sweet bell pepper, red onion, and celery.
- Eggs– For a boost of protein and extra creaminess, we add a couple of eggs to the salad. If you aren’t a fan of them, feel free to leave them out.
- Garnishes– A sprinkle of paprika and parsley add some visual flair
- Dressing– Potato salad dressing can make or break your side dish. Using mayo with hydrogenated oil will increase the saturated fat. As a result, you will no longer have a healthy potato salad but rather, one that’s full of unnecessary chemicals and additives.
We combat this problem by using a healthy homemade mayonnaise. It takes less than 3 minutes to make, and it has heart-healthy avocado oil in it.
What kind of potatoes are best for potato salad?
If you search the Internet for recipes, you’ll notice that some call for starchy potatoes like russets while others use thin skinned, waxy potatoes such as Yukon Gold or baby reds.
The truth is, any type of potato can be used to make this healthy potato salad recipe, including sweet potatoes!
If you like soft, creamy potato salad, use a starchy variety. Thin skinned potatoes hold their shape well, even after cooking. As a result, for additional texture and “bite” to the salad, use waxy potatoes.
The steps to making this recipe are pretty straight forward.
Prep and boil the potatoes, chop the vegetables, make the dressing, and then toss everything together to combine. Finally, refrigerate it before serving.
- Make it ahead: One important thing to keep in mind is that the colder potato salad is, the better it tastes. Plus, refrigeration allows the ingredients enough time to blend, which means it will have more flavour.
So, if possible, make the salad at least a day ahead of when you plan to serve it. It keeps well in the refrigerator for up to five days.
- Keep it refrigerated: To prevent risk of bacterial growth, anything made with eggs should be kept at a temperature under 40 degrees F. It’s okay to leave potato salad out for up to 4 hours, but if possible, nestle the serving bowl into a larger bowl filled with ice.
Healthy Potato Salad
FOR THE SALAD
- 3 lbs Yukon Gold or Russet potatoes — cut into 3/4 -inch cubes
- 1/4 cup red onion — chopped
- ½ yellow bell pepper — chopped
- 1/3 cup celery — chopped
- 2 hard boiled eggs — chopped
- ½ teaspoon paprika for topping
- Fresh parsley for topping — chopped
Place potatoes in a large pot and fill this pot with cold water until cover the potatoes. Bring it to a boil. Add salt and cook the potatoes for 15-20 minutes, until until the potatoes are easily pierced with a fork or pairing knife.
While the potatoes are boiling, add all the ingredients for the dressing in a small bowl and whisk everything together to combine.
Taste to check the seasoning and pour the dressing over the salad.
Drain potatoes of the water and allow to cool until just able to handle.
Peel the skins from the potatoes and chop into 1/2" to 3/4" square pieces.
Place them in a large bowl and pour the dressing over it. Mix all together until well combined.
Then, stir in the red onions, bell pepper, celery and hard-boiled eggs.
Top with paprika and fresh chopped parsley. Enjoy!
Nutrition InformationAmount per serving (18) — Calories: 298, Fat: 17g, Saturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 53mg, Sodium: 47mg, Potassium: 814mg, Carbohydrates: 33g, Fiber: 3g, Sugar: 2g, Protein: 6g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!