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Healthy Potato Salad

A lightened-up version of classic potato salad, packed with vitamins and healthy fats, perfect for summer gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium potatoes (around 3 pounds) Scrubbed, peeled, and cut into cubes
  • 1 whole onion, chopped
  • 1 stalk celery, chopped
  • 4 whole hard-boiled eggs, peeled Can be chopped or pushed through a cooling rack
  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise Can substitute with Greek yogurt for a lighter dressing
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle relish
  • to taste Salt and pepper
  • 2 spring onions sliced
  • 1 teaspoon paprika

Method
 

Preparation
  1. Scrub, peel, and cut potatoes into one-inch cubes.
  2. Place the potato cubes into a large pot and cover them with water.
  3. Boil over medium-high heat for approximately 10 minutes, or until firm-tender.
  4. Drain the cooked potatoes and set aside to cool.
  5. In a large mixing bowl, combine the cooled potatoes, chopped onions, and chopped celery.
  6. Hard-boil your eggs, allow them to cool, then peel them.
  7. Chop the eggs and add them to the potato mixture or use a cooling rack to push the eggs through for a finer texture.
  8. In a separate bowl, mix together the white distilled vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper.
  9. Pour the dressing over the potato mixture and gently mix everything.
Serving
  1. Serve immediately or refrigerate for better flavor.

Notes

Potato salad stores well in the refrigerator for up to 3-5 days. Freezing is not recommended due to texture changes. To make it lighter, consider using Greek yogurt instead of mayonnaise.