Healthy Dill Potato Salad Recipe {No Eggs}
Servings 6 servings
This homemade healthy dill potato salad recipe is perfect for BBQ season and is a guaranteed crowd pleaser. Made without eggs, this creamy potato salad is so easy to whip together and uses Greek yogurt for a light yet delicious option. Perfect side dish for all of your summer cookouts! {Vegetarian & gluten-free}
Ingredients
For the potato salad
- 1.5 pounds baby potatoes (can use yellow, red, or white potatoes)
- 1/2 tablespoon apple cider vinegar
- 1/2 red onion finely diced (about 1/2 cup)
- 3 celery stalks finely diced
- 3 tablespoons finely chopped fresh dill
For the Greek yogurt dressing
- 1/2 cup plain 0% Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season water with salt.
- Bring the water to a boil, and then reduce to a simmer (boiling the potatoes can cause them to hit one another and split). Cook the potatoes for 15 to 20 minutes or until easily pierced with a fork.
- Meanwhile, add cold water to a medium bowl filled with ice. Drain the potatoes and then place them in the ice water.
- Chop the cooked potatoes into bite-size chunks, and then add to a large bowl. Drizzle the vinegar over the potatoes and lightly season with salt.
- While the potatoes cook, add the onions to a small bowl and cover with cold water. Soak for 10 minutes, then rinse. This step helps give the raw onions a milder taste.
- Combine the Greek yogurt, mayonnaise, mustard and honey in a small bowl until smooth and creamy.
- Add the onions, celery, dill and yogurt mixture to the potatoes in the bowl. Gently mix to combine, being careful not to break apart or mash the potatoes too much.
- Season with salt and pepper to taste. If there’s time, refrigerate salad at least 30 minutes before serving.
Notes
- Cook the potatoes whole. They maintain more of their flavour, texture and natural sweetness. They also don’t get waterlogged like they would if they were chopped before cooking.
- Simmer, don't boil. Bring the water to a boil then reduce to a gentle simmer to prevent the potatoes from hitting each other and breaking apart.
- Add salt to the water that you’re cooking the potatoes in. The salt adds flavour to the potatoes, but doesn’t make them taste salty. Without salt, the potatoes won’t be very flavourful.
- Place in ice bath. Cook potatoes until fork tender, drain them, and then place in a bowl with ice cubes to prevent them from overcooking.
- Potato peel You can peel the potatoes or leave the peel on after cooking. I find that some of the peel naturally comes off when chopping the cooked potatoes, so I’ll usually peel some of it off while chopping, and leave the rest on. It’s a personal preference.
- Soak the onions for about 10 minutes to take some of the bite out of them.
Nutrition
Calories: 115kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 123mgPotassium: 531mgFiber: 3gSugar: 4gVitamin A: 29IUVitamin C: 23mgCalcium: 38mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!