Healthy Potato Salad
A lighter take on classic potato salad, this recipe uses yogurt and red grape juice vinegar for a tangy and flavorful dish. Perfect for picnics and potlucks!
Ingredients
Salad
- 3 lbs gold or russet potatoes
- 6 eggs
- 1 medium sweet white onion
- 6 celery stalks
Dressing
- 0.5 cup mayo
- 0.25 cup unsweetened yogurt
- 0.25 cup red grape juice vinegar
- 2 teaspoons yellow mustard
- 1 teaspoon paprika ((not smoked))
- 1 Generous pinch salt and pepper
Garnish
- 1 tablespoon finely chopped scallions
Instructions
- Boil eggs and potatoes separately for 20 minutes. Drain and cool.
- Peel and cut potatoes into bite-sized chunks. Add to a bowl.
- Peel and cut eggs into chunks. Add to the bowl.
- Dice onion and celery and add to the bowl.
- Whisk mayo, yogurt, vinegar, mustard, paprika, salt, and pepper in a separate bowl.
- Pour dressing over salad and fold together. Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Garnish with paprika and scallions before serving.
Notes
For a creamier salad, add a bit more yogurt. Adjust the amount of vinegar to your taste preference.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Sodium: 200mg