Best Healthy Potato Salad Recipes

HEART-HEALTHY IDAHO® POTATO SALAD

Steps:

• Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
• Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
• In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside.
• Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
• Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.

HEALTHY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes. , Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces., In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.

HEALTHY POTATO SALAD

Steps:

• Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.
• Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.
• Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.

HEALTHY POTATO SALAD

Steps:

• strain yogurt in strainer or in a coffee filter placed in a sieve, let the whey run off for about 1 hour. Yogurt will have same consistency as sour cream.
• boil potatoes, peel, let cool and cube. Best used when fairly cold, but I have also used them while still warm if I do not have the time to wait.
• Mix yogurt with mayo, onion, sugar, salt and lemon. Add curry 'to taste' - I use 1/2 tsp but not everybody likes the same amount of curry so add a bit at a time. Mix and add more salt/pepper if needed.
• Add cubed potatoes to mix and let cool.
• Serve with toppings.

HEALTHY BUTTERMILK RANCH POTATO SALAD

Steps:

• To a large mason jar add the buttermilk, yogurt, mayonnaise, lemon juice, salt and pepper, and Dijon mustard.
• Finely chop the scallions, the basil and the garlic. I find a garlic press works great for adding garlic to salad dressings.
• Add them to the mason jar, shut the lid very tightly and shake it all up for about 1-2 minutes. You can blast some music or do a funny dance while you do this...whatever makes you happy.
• At this point, stick it in the fridge and forget about it for at least 2 hours. I often make this dressing 24 hours ahead of time which allows the flavours to blend nicely.
• Wash and halve 3 lbs of baby potatoes (I used both yellow and red potatoes, but you could use just yellow or just red, or whatever you want, really). Personally, I prefer to leave the peel on potatoes when making potato salad for several reasons: it increases the amount of fibre, it helps the pieces of potato stay together, and it gives the potato salad a beautiful, homemade, and rustic look. I also loathe peeling potatoes, so there's that.
• Once the potatoes are washed well and halved, stick them in a large pot and add enough water just to cover them.
• Add the pot to the stove on medium-high heat and wait for the water to boil. Once the water begins to boil, turn the heat down to medium, cover the pot and let the potatoes cook for about 8-10 minutes. You'll have to check on them every few minutes to make sure they don't over-cook. You'll know they're done when you can pierce one with a fork without too much force but all the pieces are still intact.
• Use a colander to drain the potatoes and rinse them under cold water until they cool to room temperature.
• Once the potatoes are cool, be sure to let them dry for a few minutes before assembling the salad. If your potatoes are wet the dressing won't stick to them and you'll end up with a mess. The best way to do this is to lay them out on a clean kitchen towel for a few minutes.
• While you're waiting, chop the fresh dill into pieces small enough that the taste isn't overwhelming but big enough that you can still see the lovely wispy bits.
• Add the potatoes to a large bowl and add the dressing. Toss the potatoes until they're well coated. Add the dill and toss gingerly just until you can see the tiny sprigs of dill throughout.
• If you're serving this dish at a dinner party or to a crowd, now's a good time to transfer it to a clean bowl. Tossing the salad in this creamy dressing creates quite a mess.
• Garnish the top with some chopped fresh chives, and refrigerate until you're ready to serve!

HEART HEALTHY POTATO SALAD

Steps:

• Boil potatoes and peel and chop when cool into 1" pieces. chop Vidalia onion, slice celery, radishes and green onion. Chop eggs, reserving two to slice on top. Combine. Mix next ingredients until slightly soupy (you may need additional vinegar), combine with salad. Top with sliced eggss and dust with paprika.Best the next day