{NEW} Creamy Potato Salad
Picnics, boating, beaching, BBQ’S or a family reunion potluck is just not complete without a bowl of traditional homemade potato salad, so let’s update the traditional a bit…I think it’s about time!
Our Creamy Potato Salad with Greek yogurt and fresh herbs skips out on the mayo while keeping that creamy fresh flavor!
The BEST potatoes for a potato salad are waxy potatoes such as Yukon Gold, or Red Potatoes that hold up once they’re cooked, and keep a firm texture when you chop them up and stir them into your salad.
makes about 4-5 servings
Ingredients:
- 2 lbs. potatoes, cut into large bite-sized pieces
- 1 cup full-fat plain Greek yogurt
- 2 Tbsps extra-virgin olive oil
- 1 Tbsp apple cider vinegar
- 1/3 cup chopped fresh dill
- 1/4 cup fresh chopped fresh mint
- 1 tsp garlic powder
- 1/2 tsp onion powder
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 4 slices of nitrate free bacon, cooked and crumbled
In a large pot of salted boiling water, add chopped potatoes and simmer until just knife-tender, about 5-7 minutes. Make sure you don’t over boil them, or they will get mushy and fall apart. We want them to be still quite firm for this salad.
Drain very well, sprinkle with a tiny pinch of sea salt, and set in the refrigerator to allow potatoes to cool a bit.
In a large bowl, combine the yogurt, olive oil, apple cider vinegar, dill, mint, garlic, and onion powder. Stir/whisk well, then add in the potatoes.
Very gently stir to coat. Taste test, and adjust seasonings if you like. Sprinkle with crumbled bacon, any extra fresh herbs, and fresh ground black pepper. Serve immediately, or refrigerate up to 24 hours before serving.
Enjoy!
Rachel
Healthy Creamy Potato Salad for Summertime Clean Eating!
Ingredients
- 2 lbs. potatoes, cut into large bite sized pieces
- 1 cup full-fat plain Greek yogurt
- 2 Tbsps extra-virgin olive oil
- 1 Tbsp apple cider vinegar
- 1/3 cup chopped fresh dill
- 1/4 cup fresh chopped fresh mint
- 1 tsp garlic powder
- 1/2 tsp onion powder
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 4 slices of nitrate free bacon, cooked and crumbled
Instructions
- In a large pot of salted boiling water, add chopped potatoes and simmer until just knife-tender, about 5-7 minutes. Make sure you don't over boil them, or they will get mushy and fall apart. We want them to be still quite firm for this salad.
- Drain very well, sprinkle with a tiny pinch of sea salt, and set in the refrigerator to allow potatoes to cool a bit.
- In a large bowl, combine the yogurt, olive oil, apple cider vinegar, dill, mint, garlic and onion powder.
- Stir/whisk well, then add in the potatoes. Very gently stir to coat. Taste test, and adjust seasonings if you like.
- Sprinkle with crumbled bacon, any extra fresh herbs, and fresh ground black pepper.
- Serve immediately, or refrigerate up to 24 hours before serving.
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