Just as much as it’s not Summer without sunshine, it’s not a cookout without a great potato salad!
Usually potato salad is dripping with heavy amounts of mayonnaise, but not this one! It can be made entirely mayo free and is loaded with the perfect combination of crispy veggies, fresh herbs, and a tangy greek-yogurt based dressing that nobody would ever guess isn’t made from 100% mayo?
Mayonnaise labels are scary. Have you looked at them lately? Most have LOTS of crazy ingredients like modified corn starch, maltodextrin, calcium disodium EDTA. Almost all contain corn syrup and are made with refined oils. Even brands with attractive labels boasting “made with olive oil” most likely still contain some amount of soy or canola oil. The best option (as usual) is to make your own homemade mayo. With that said…
I don’t make my own mayonnaise. There are several reasons for this.
- FACT: Store bought mayo and homemade mayo do not taste the same. Store bought is thick, white, and fluffy while homemade tends to be a little runnier with an odd color?. I prefer white and fluffy!
- Most homemade mayonnaise is made with raw egg yolk and is not recommended for young children. I have young children.
Instead, I buy the healthiest store-bought versions that I can find and use it sparingly. When buying store-bought mayo buy organic, check the ingredients, and do choose one that is made with olive oil (at least partially). I like Spectrum Organic Mayo with Olive Oil. It tastes great and is made from only 10 ingredients. It does contain some refined oils, but it is far superior to most other options.
I have had some success with substituting plain greek yogurt for mayonnaise in a recipe. The texture is very similar and it adds a yummy tang! I say “some success” because Joe finds the substitution absolutely abhorrent. For this reason, I usually sub greek yogurt for half of the mayo. Gotta compromise right?
Enough about Mayo… more about this ⬇️
This whole food potato salad requires just 35 minutes and has only 10 ingredients (plus salt and pepper). The result is a light-er, perfectly herby, fresh potato salad. Perfect for potlucks, camping trips, picnics, BBQ’s, family dinners, etc.
TIME SAVING TIPS AND TRICKS:
PREP: The greek yogurt dressing can be made 1-2 days ahead of time. When you are ready to prepare the potato salad all you will need to do is boil the potato, chop them, and add the dressing and veggies!
MAKE AHEAD: Yes! This potato salad actually has more flavor after sitting in the fridge overnight.
- 1.5 lbs white potatoes
- 1 TBS salt
- ¼ cup mayo
- ¼ cup plain greek yogurt (organic recommended)
- 2 TBS milk (organic recommended)
- ½ tsp white vinegar
- 1 TBS dijon mustard
- 1 TBS whole-grain mustard
- ¼ cup chopped dill
- ½ tsp salt
- ½ tsp pepper
- ¼ cup chopped celery
- ¼ cup chopped red onion
- In a large pot over high heat, bring potatoes and 1 TBS of salt to a boil. Lower to medium heat and allow potatoes to simmer until fork tender.
- While potatoes are cooking, combing milk and white vinegar in a small bowl. Set aside for a minimum of 10 minutes. It will begin to curdle.
- Dice celery and red onion. Set aside.
- In a medium bowl. combine mayo, greek yogurt, vinegar/milk combo, dijon mustard, whole grain mustard, dill, salt, and pepper.
- Drain the potatoes in a strainer. When cool enough to touch, cut potatoes into quarters or halves depending on size. Place cut potatoes into serving bowl.
- Top with greek yogurt dressing. Add enough dressing so that the potatoes are covered, but do not over do it. You may have dressing left over.
- Gently mix in the diced onion and celery. Be careful not to break up the potatoes.
- Refrigerate for at least 30 minutes before serving.
- You can control the healthy factor of this salad by changing the ratio of mayo and yogurt. You can eliminate the mayo completely, do 3/4 yogurt and 1/4 mayo, etc. I like to stick with 1/2 and 1/2 so that I please everyone:)
- Want to lighten up the calorie count? Don’t use as much dressing. The dill provides lots of flavor, so you really don’t need to drown the potatoes.
- Potatoes are on the EWG’s dirty dozen list. You should buy organic when possible.
- Dairy such as milk and yogurt should also be organic if it is feasible.
- I HATE chopping onions. I like to throw mine is a mini food processor. You don’t get chunks that are as thick as when you chop, but the finer onion mixes right in with the dressing and tastes great!
- I am not able to find Spectrum Organic Mayo with Olive Oil locally so I order it here.
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