Imagine a potato salad so incredibly light, creamy, and bursting with flavor that it makes traditional mayo-heavy versions seem outdated. This Super Light Red Potato Salad is not just another side dish – it's a game-changing recipe that combines nutrition, simplicity, and mouthwatering taste in one perfect bowl. Whether you're hosting a backyard barbecue, planning a picnic, or just craving a healthier twist on a classic comfort food, this recipe will become your new go-to summer sensation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds red potatoes
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Wash red potatoes thoroughly and cut into bite-sized cubes, leaving the skin on for added nutrition and texture.
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and cook potatoes until tender, approximately 12-15 minutes. Test doneness by piercing with a fork - potatoes should be soft but not falling apart.
- Drain potatoes in a colander and let them cool for 10 minutes at room temperature, allowing excess moisture to evaporate.
- In a separate mixing bowl, whisk together Greek yogurt, Dijon mustard, chopped green onions, salt, and pepper until well combined.
- Gently fold the cooled potato cubes into the yogurt mixture, ensuring each potato is evenly coated without breaking the pieces.
- Cover and refrigerate the potato salad for at least 30 minutes to allow flavors to meld together.
- Before serving, taste and adjust seasoning if needed. Garnish with additional chopped green onions if desired.
Tips
- Keep the potato skins on for extra nutrition and a rustic texture – they add beautiful color and valuable nutrients to your dish.
- Always start potatoes in cold water to ensure even cooking and prevent the outside from becoming mushy while the inside remains undercooked.
- Let potatoes cool slightly before mixing with the dressing to prevent the yogurt from breaking down and becoming watery.
- For maximum flavor, allow the potato salad to rest in the refrigerator for at least 30 minutes before serving. This gives the ingredients time to meld and develop a richer taste profile.
- Use fresh, high-quality Greek yogurt for the creamiest and tangiest dressing. The protein-rich yogurt makes this version much lighter than traditional potato salads.
- Feel free to customize by adding fresh herbs like dill or chives for an extra flavor boost.
- For best texture, be gentle when folding the potatoes into the dressing to keep the potato cubes intact.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 20g
Protein: 4g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
